Turmeric is the second autumnal-hued powder to get some airtime this month. The pumpkin-spice highlighter (no, seriously) will leave you dazzling on the outside, whereas turmeric promises to fix a multitude of ills, leaving you dazzling from the inside out. A superfood that everyone from health guru Deliciously Ella to Gwyneth Paltrow is behind.
A new study published in the journal Phytotherapy Research has confirmed that the chemical curcumin found in turmeric is safe and effective in treating depression. It also claims that it is more effective than the standard antidepressant. Turmeric, although hasn't yet been linked with preventing/treating cancer, initial experiments indicated that turmeric extract and curcumin reduced the development of animal tumours.
With that in mind, here is your cheat sheet for the supreme superfood, which should definitely have prime position in your kitchen cupboard.
What is turmeric?
Turmeric is in the same family as ginger spice (surprise, surprise) and though spiking in popularity in 2016, has actually been used in ancient medicine for thousands of years. It contains a chemical called curcumin which is responsible for an array of health-boosting, antioxidant benefits.
Is turmeric good for you?
Turmeric does far more than ensure curries taste divine. It is your secret weapon in vitality, can slow down Alzheimers disease and even speeding up your metabolism. Turmeric isn’t good for you, it’s AMAZING for you.
What are the other benefits of turmeric?
Turmeric beats inflammation.
Studies show turmeric can combat swelling and inflamed cells. If you have stomach issues, then turmeric can help ease Crohn’s Disease and IBS.
Turmeric improves your skin
It’s anti-inflammatory benefits, also means it can prevent acne and help your scars fade quickly. It has also be accredited for glowing skin and even skin tone.
Turmeric helps prevent coughs and colds
The antibacterial properties can strengthen your immune system if taken regularly. The golden spice can also be used to speed up recovery time. Try drinking a a tbsp of turmeric mixed with milk, next time you have the sniffles.
How do I make a turmeric face mask?
To ensure you get the most skin benefits, it is recommended you use turmeric topically. To make a face mask, mix 1tbsp of Turmeric, 3 tbsp of yoghurt, 3 tbsp of flour and a drizzle of honey and leave on for 15 minutes.
Which celebrities are fans of turmeric?
Deliciously Ella is a true advocate of the spice and has recipes for tonics, curry and even hummus in her cook books. Star Wars Actress Daisy Ridley posted a photo to Instagram of her sporting a yellow turmeric mask and Thandie Newton who reveals she uses a few drops in her tinted moisturiser.
Is turmeric expensive?
It may be in the same family as ginger spice, but don’t be mistaking Turmeric as Posh. It still hasn't been given a hefty price tag like it's other superfood companions (note: quinoa) and you can get 100g for less than £2. Check out turmeric on Amazon here.
Does turmeric whiten teeth?
Like activated charcoal and oil pulling, it is believed turmeric can act as a natural teeth whitener. To reap in the benefits, dip your wet toothbrush in a dab of turmeric, brush your teeth as normal then let the powder sit for a few minutes before washing off.
What's the deal with turmeric tea?
Turmeric lattes (or golden milk) are growing in popularity. They are typically made by blending nut milk, turmeric,coconut oil and organic honey, which sounds like a poster for a #wellness ad.
Recipes that include turmeric
Natasha Corrett from Honestly Healthy tells us the importance of incorporating turmeric into your diet, and gives us 3 easy recipes to try.
'There is nothing more delicious than a home made curry and the spice turmeric is abundant in Indian cuisine. Turmeric helps to boost your immune system and is also a natural stimulant.'
Serving: 1 Prep time: 5 minutes Cooking time: 10 minutes Skill: Easy
- 1 tbsp coconut oil
- 1 white diced onion
- 1 clove garlic diced
- 2 inch fresh turmeric grated (or 1 tbsp ground)
- 1/2 tsp cumin
- 2 inch ginger diced
- 400ml coconut milk
- 400g tomatoes quartered
- 300g sweet potato 2 inch cubes
- 100g green beans
- 100g broccoli
- 100g frozen peas
- 15g fresh coriander
In a deep pan add the coconut oil, white onion, garlic, fresh turmeric, cumin, garam masala and ginger and sauté on a medium heat for 3-4 minutes until the spices are completely coating the rest and starting to dry out.
Add the coconut milk, chopped tomatoes and leave on a medium heat with the lid on for 5 minutes.
Add the sweet potato and leave with the lid on for another 7 minutes.
Take the lid off and add the green beans, broccoli, and peas and leave for 3 minutes until soft.
Take off the heat when all vegetables are soft and stir in the fresh coriander.
Serve with brown rice and garnish with coriander.
'Omelettes are so quick to make and you can put all sorts of leftovers into them. Eggs are just below alkaline, so try not to have them every day.'
Serving: 1 Prep time: 5 minutes Cooking time: 10 minutes Skill: Easy
- 3 organic eggs
- 2cm of fresh turmeric, finely grated
- pinch Himalayan salt
- 1 tbsp sunflower oil
- 1 spring onion, finely sliced
- ¼ courgette, grated
- 1 tbsp chopped parsley
In a bowl, beat the eggs and then add the freshly grated turmeric and a pinch of pink salt.
Heat a non-stick frying pan and drizzle with the sunflower oil, making sure you spread it around the pan with some kitchen roll.
Pour the beaten egg mixture into the pan and then sprinkle the spring onion, courgette and parsley over the top. Leave to cook for about 3 minutes until the edges are cooked and the centre is not too runny - the underside will be going golden brown.
With a spatula, go around the edges of the omelette and carefully flip half of one side over on top of the other, so that it becomes a half moon shape.
Continue to cook on this side and push down the top with the spatula so that any excess egg that is not cooked oozes out. Flip the omelette onto the other side for a further 30 seconds to 1 minute to cook through. Serve whole as it is or cut in half with a fresh vibrant salad or wilted spinach.
'These delicious pancakes are full of delicious turmeric which is good immune boosting and increasing energy. I like mine with just a drizzle of coconut blossom syrup and and squeeze of lemon.'
Serving: 1-2 Prep time: 5 minutes Cooking time: 10 minutes Skill: Easy
- 100g gluten free flour
- 1 egg
- 250ml rice milk
- 1 tsp syrup – rice syrup, agave or coconut palm syrup, raw honey (leave out if doing savoury pancakes)
- 1 tsp sunflower oil
- 1 inch fresh grated turmeric
- 1 lemon zest
Weigh out the flour. In a separate bowl whisk the egg with the rice milk and sunflower oil. Grate in the fresh turmeric and lemon zest and mix together
Sieve the flour into the wet mix slowly until combined.
Heat up a good non stick pan and put a tsp of sunflower or coconut oil and wait until the pan gets really hot. Test this by dropping a tiny amount of the mixture into the pan if it starts to sizzle the pan is hot enough.
The mixture makes 3 pancakes (3 ladles worth) Ladle the first batch into the pan making sure it is spread evenly and thinly.
Leave to cook until the bubbles come through and the other side is golden brown and you can move the pancake with a spatula or by shaking the pan. Either flip it over or flip it with a spatula. Leave to go golden on the other side and then plate.
Repeat with the rest of the batter.
Serve with the juice of the lemon and a drizzle of syrup of your choice.
For a savoury pancake, add toppings of your choice once they are cooked. (cheese, tomatoes, spinach, mushrooms)
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