When I was Eleven years old (or thereabout), I never knew Turmeric is a spice. I would be staring at the lovely and golden powder inside the bottle on my mother’s kitchen rack and watched how she sprinkled them on different meals that she cooked. Recently however, I’ve been reading more and more about this exotic spice, especially now that I have the opportunity to work in a Food processing Company where it is one of our customers’ favorite. Plus the thought to be one of the most beneficial and potent antioxidants in the world, I’ve realized It’s time to make turmeric a main ingredient for myself.
With its warm yellow-gold color, earthy scent, and peppery taste, this beautiful spice is perfect for any meal. Turmeric — which comes from the curcuma longa plant, a close relative to ginger root — is most notably used in Nigerian cuisine (usually in curries and other seasonings) and while it’s long been known to be a healthful addition to recipes, recent studies have shown that Turmeric is a powerful healer – one that we can all benefit from.