Turmeric, often also referred to as the golden spice, is trending in foods that tout claims of being healthy. Rightly so, as turmeric has many health benefits. From the ginger family, turmeric is from the rhizome of the Curcuma longa plant. Break open a piece and its deep orange-yellow hue will impart a mustard-like aroma. Native to Southeast Asia, turmeric has been used for centuries for both cooking and traditional medicine.
Turmeric powder is the form most commonly used for cooking in the United States. Its pungent flavor is often described as warm, earthy, and peppery. Spice company McCormick, a self-described “global leader in flavor” answers the question, what does turmeric taste like?
“Turmeric boasts an earthy essence with a touch of sweetness, accompanied by notes of ginger and pepper. Some people liken the taste of turmeric to that of mustard,” McCormick writes.
Personally, I am not a huge fan of turmeric’s flavor profile, but like ginger, I use it to add a depth of flavor to some dishes. You can read more about the health benefits and my similar thoughts on ginger as an ingredient in “Ginger, SNAP!” Added to a beverage, the turmeric is too overpowering for my taste and I cannot stand it. I know it is healthy, but you can have mine. My husband told me that he spoke with a woman at the local warehouse store the other day while he was looking at a new liquid turmeric supplement that was being offered. She walked right up and grabbed a bottle and put it in her cart. He asked her if it was good. She answered, “No, but it’s good for you.” 😄 I guess it’s the modern-day cod liver oil! Yet, it is true. Turmeric does have health benefits.
Curcumin, a polyphenol, is the active ingredient in turmeric. Polyphenols are naturally occurring compounds in plants that “may play a vital role in health through the regulation of metabolism, weight, chronic disease, and cell proliferation,” according to a Frontiers in Nutrition study posted on the National Library of Medicine (NLM) website. Curcumin is widely used in Ayurvedic and Chinese Medicine. Another study posted on the NLM website found the plant, Curcuma longa, to have anti-inflammatory, antioxidant, anticancer, antidiabetic, antimicrobial, antiviral, and antidiarrheal properties.
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Turmeric’s anti-inflammatory benefits have long been utilized to relieve joint pain, and some fitness enthusiasts swear by it as a post-workout must to prevent soreness. More research is needed to determine if the benefits warrant it as a treatment for chronic inflammation. When cooking with turmeric, add black pepper to your recipe. The piperine increases the bioavailability of curcumin in the body.
While these possible benefits may have you wanting to add turmeric or curcumin supplements to your routine, always discuss this with your doctor first, as with any supplement. The amount consumed when using turmeric in cooking is generally safe, but large doses that can be found in supplements may be harmful to your health. They may have a blood-thinning effect, and it is especially important to avoid pre- and post-surgery. Pregnant and breastfeeding women should avoid turmeric supplements as the Food and Drug Administration (FDA) does not regulate supplements. Low-quality turmeric has been shown to contain high quantities of lead. The dosage of curcumin in supplements may interfere with prescription medications, including cardiovascular drugs and chemotherapeutic agents.
When it comes to turmeric, it’s generally safe to add it to your food for a health boost, but always check with your doctor before taking supplements. For me, enjoying turmeric in my food is the way to go. I hope this encourages you to add a little spice into your life!
Contributing writer Denise Lum is a Health and Fitness Coach raising her family in Alameda. Contact her via [email protected] or FitnessByDsign.com. Her writing is collected at AlamedaPost.com/Denise-Lum.
