TURMERIC

Turmeric is used for more than just Curry.  The word “turmeric” derives from its Latin name, terra merita, or “meritorious earth.”

Turmeric

Turmeric comes from the underground stem, of a plant in the ginger family.

The plant is native to South Asia, so it’s not surprising that turmeric spice is most widely used in the cuisines from that part of the world.

Turmeric was used in Southeast Asia 4000 years ago in religious ceremonies, as well as a spice in cooking.

It has been found that Turmeric is used for alternative remedies for things like, rheumatoid arthritis, conjunctivitis, skin cancer, small pox, chicken pox, wound healing, urinary tract infections, and liver ailments and more.

Turmeric-Ginger Tonic with Chia Seeds
Serves 4

Turmeric-Giner Tonic

  • 1 (4-inch) piece peeled ginger, coarsely chopped
  • 1 4-inch piece peeled turmeric, coarsely chopped, or 1/2 teaspoon dried turmeric
  • 1/3 cup honey
  • 1/4 cup fresh lime juice
  • 2 teaspoons black peppercorns
  • 1 tablespoon chia seeds
  • Club soda (for serving)
  • Thyme sprigs (for serving; optional)
  1. Blend ginger, turmeric, honey, lime juice, black peppercorns, and 3 cups water in a blender until smooth. Strain through a fine-mesh sieve into a large bowl. Stir in chia seeds and let sit until seeds begin to swell, 8–10 minutes.
  2. Divide tonic among ice-filled glasses. Top off with club soda and garnish with thyme sprigs, if desired.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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