I recently posted a recipe on our website that calls for our Fiery Sweet Mesquite honey in what we named our “Spicy Turmeric Latte”. I love this soothing drink! It brings together turmeric, ginger, nutmeg, cinnamon, cardamom and other tasty spices, but the turmeric is essential. Showcasing our spicy honey along with turmeric in the latte recipe was important to me not only for the comforting flavors, but for the health benefits as well.
I keep turmeric powder in my pantry and have used it in several recipes over the years. I already knew that turmeric is a healthy spice that acts as an antioxidant as well as an anti-inflammatory, and that’s about all I knew about the spice. I recently met a woman at one of our markets who is far more knowledgeable than I was about turmeric. And, I was eager to hear how she uses the spice – she uses it the “right” way. I now know that turmeric is best absorb into the body when eaten as a paste (instead of powder), and with the inclusion of oil and pepper. How did I not know this already?
Turmeric is a plant of the ginger family, native to India and Southeast Asia. Curcumin is the main active ingredient in turmeric. Curcumin has powerful anti-inflammatory effects and is a very strong antioxidant. In addition, curcumin helps to boost the levels of brain hormones, effectively increasing the growth of neurons and fighting degenerative processes that occur within the brain. It's been said that curcumin can contribute to fighting heart disease and helps to prevent and treat cancer. It’s been touted as a way to prevent and help treat Alzheimer’s disease. Additionally, it seems to help alleviate symptoms of depression.
Realizing these many benefits, I found it important to change our Spicy Turmeric Latte recipe to call for turmeric paste, rather than powder. And, I’ll be using the paste for many other recipes, too.
Here’s an easy recipe for making turmeric paste at home. Click on the "Recipes" tab above to try the turmeric paste in our delicious Spicy Turmeric Latte recipe. Enjoy!
1 cup water (plus a little extra)
1/2 cup turmeric powder
1/3 cup coconut oil
1 ½ teaspoons freshly ground black pepper
Add turmeric powder and 1 cup of the water to a small sauce pan and stir over low heat for at least 7 minutes. Add water as needed during this process. A think paste will form. At the end of cooking, add the pepper and oil and stir very until both are fully incorporated. Allow to cool. Turmeric paste will keep in the refrigerator for up to two weeks and can be placed in the freezer to keep longer.
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Nicki Praiswater is co-founder and co-owner of Lone Star Bee Company alongside her life-partner, Mark Crippen. Together, they both enjoy beekeeping, traveling and eating great foods.