Turmeric Root

Turmeric is not an unfamiliar spice. Its color and earthy flavor is universally known as a component of curry powder or used individually in food preparation primarily for its intense yellow color hence it's moniker as the poor man's Saffron. Usually found in powder form, the fresh version I might find very occasionally in New York City's Chinatown. Here however, the small rhizomes are easily purchased from the markets and grocery stores. The rich saffron color is a surprise when you slice into the drab skinned root.

This article lists summaries for 200 recent peer reviewed studies on this herb spice. Clearly it's anti inflammatory, anti oxidant and anti cancer properties are of keen scientific interest, although it's effectiveness remains unclear. Herbalist Karen Vaughan's interesting article on Turmeric inspired me to try a mash up of the ideas she presented. Instead of using powdered, I sieved the liquid from a pounded turmeric root and stirred that into some local honey. Instead of milk, I stirred the turmeric honey into some live yogurt.

It was really quite nice, the earthiness of the turmeric (without the slight bitterness that comes with the powdered version) seemed like a natural fit with the local honey and the creamy custard color of the combiation was very appealing. I think there's potential here for an interesting smoothie with some frozen fruit.

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