Turmeric (100g)

£2.40

As one of the most prominent spices, turmeric is versatile with many uses. Delicious in curries or even sprinkled through health drinks, there’s little this spice cannot do. Used as both a spice and a medicinal herb, it has several health benefits.

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Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Chronic inflammation contributes to some common health conditions. Curcumin can suppress many molecules known to play major roles in inflammation.Turmeric can increase the antioxidant capacity of the body. It also boosts levels of the brain hormone BDNF, which increases the growth of new neurons and may help fight various degenerative processes in your brain. Curcumin has beneficial effects on several factors known to play a role in heart disease. Arthritis is a common disorder characterized by joint inflammation. Many studies show that curcumin can help treat symptoms of arthritis and is, in some cases, more effective than anti-inflammatory drugs. Moreover, turmeric is known to have benefits to mood and is said to help fight depression. Due to its many positive health effects, such as the potential to prevent heart disease, Alzheimer’s, and cancer, curcumin may aid longevity.

 

Here are some recipes using turmeric for you to try:

 

Turmeric scrambled eggs

Ingredients

  • 1 tsp coconut oil
  • ½ garlic clove , finely chopped
  • 100g spinach leaves
  • 4 large eggs
  • 50ml coconut milk
  • 2 tsp grated turmeric
  • 2 slices sourdough bread , toasted

Method

  • STEP 1

    Put the coconut oil in a non-stick pan over a medium heat. Lightly fry the garlic, add the spinach leaves and wilt for a few mins – add a splash of water if they stick.

  • STEP 2

    Whisk the eggs with the coconut milk and turmeric. Season well. Add to the pan with the spinach and stir continuously for 5-8 mins until the scrambled eggs are at the desired consistency. Serve on slices of toasted sourdough.

     

Aubergine curry with lamb cutlets

Ingredients

For the curry

  • 1 large aubergine
  • 3 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 tsp nigella seeds
  • 2 tsp ground coriander
  • large pinch of turmeric
  • large pinch of chilli powder
  • 2cm piece of ginger , finely grated
  • 4 garlic cloves , crushed or finely grated
  • 1 can peeled cherry tomatoes

For the lamb

  • 8 small lamb cutlets , French trimmed
  • 2 tbsp plain yogurt
  • ¼ tsp turmeric
  • olive oil , for frying

To serve

  • yogurt , coriander leaves and nigella seeds
  • cooked rice

Method

  • STEP 1

    For the lamb, mix the yogurt and turmeric, and brush it over each cutlet. Cut the aubergine into large wedges. Put a good slug of oil into a frying pan and fry the wedges on both side until they are browned all over and very soft (add more oil if you need to) – they should look almost translucent and lightly charred. Lift the wedges gently out of the pan with tongs, leaving the oil behind – if you have more than 1 tbsp oil left, pour some off.

  • STEP 2

    Put the fennel seeds and nigella seeds in the pan and heat them until they start to pop. Add the coriander, turmeric and chilli, and let the oil foam up a little with the spices. Add the ginger and garlic, and cook for 1 min, making sure the mixture doesn’t stick. Tip in the tomatoes and simmer the mixture for 3 mins or until it starts to thicken, then season well. Return the aubergine to the pan to continue cooking.

  • STEP 3

    Meanwhile, heat some oil in a frying pan. Salt the lamb cutlets on both sides and fry them until they are browned on the outside but still slightly pink inside. It’s important to make sure the fat is well browned.

  • STEP 4

    Spoon some yogurt over the curry and sprinkle with coriander leaves and nigella seeds. Serve with the lamb and chapatis or rice.