Turmeric-a-lot

Mojoi Holistic likes to think of turmeric as ginger’s hip cousin. We love spices.  We love the way they taste.  We love the way they smell Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, with its roots more commonly used in cooking. We do a lot of turmeric. In many of our recipes we add a pinch of turmeric powder (organic) and in the detox and vegetable soups we just throw some pieces of fresh raw turmeric root in there. In our curries, turmeric is the fire powder.

Spice Hype: Tumeric It is a vivid yellow-orange spice commonly used in India, Southeast Asia, and Middle Eastern cuisine. Among its many medicinal properties, turmeric is a powerful healing aid when it comes to health matters concerning pain and inflammation, respiratory ailments, depression, high cholesterol and even itching.

It is thought of having originated in India around 5,000 years ago, haldi as the Indians call it is still commonly used for cooking and medicinal purposes. It is considered a must have spice and is added at the beginning of many recipes and sautéed with onions, garlic and ginger root. Moreover, it’s the base for yellow curry powder spice mix, one of our fav’s. Iranians use it to make their advieh spice blend a combination of black pepper, cinnamon and cardamom. In Morocco, it is combined with saffron to make harira, a traditional soup eaten during the closing of Ramadan. In its powder form, turmeric will keep well in an airtight container. As with all spices, be sure to keep it away from heat and light. Fresh turmeric keeps well in the freezer. You can grind it, as needed. 

Enjoy this lovely spice and mix it well to fit your cooking style.

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