Turmeric, turmeric, turmeric! Everywhere I look these days there is an article or a study or a blog post on the wonders of turmeric. It fights cancer! It cures headaches! It’s refreshing in the summertime! It’ll give you energy! Is turmeric the latest cure-all super food fad or is there something to this little-known root that turns curry yellow?
I discovered turmeric a few years ago when these types of articles started popping up, but I have also always loved Spanish rice, and I was looking for a good way to flavor my rice and give it that bright yellow color. Saffron is traditionally used, but it is very expensive and hard to find good quality. So I read that turmeric is known as the “poor man’s saffron” and that it has tremendous health benefits and a unique taste of its own. Not to mention it’s been used in Indian cooking and curries for thousands of years and is traditionally known as a very nutritious addition to your diet.
Now I sprinkle a little turmeric powder in everything, from my eggs to soups and rice to banana bread (just a little—too much will make things bitter). When I add it to the oil before making popcorn, it gives the popcorn a bright yellow color as well and adds just a hint of flavor. This recipe for lemon-turmeric chicken is quickly becoming a favorite recipe in my household. I hope you enjoy it as much as I do, and that you find more ways to incorporate turmeric into your family’s meals.