Turmeric is used for more than just Curry. The word “turmeric” derives from its Latin name, terra merita, or “meritorious earth.”
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
- 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)
- 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.
- Divide tonic among ice-filled glasses. Top off with club soda and garnish with thyme sprigs, if desired.
Culinary Chick 