Turmeric (Curcuma longa) is a popular herbal medicine that dates back to ancient times. This golden spice has been in use for millennia, and for good reason. It packs quite a medicinal punch!

Contrary to popular belief, turmeric isn’t endemic to India. Instead, it originates from southeastern and eastern Asia, but India accounts for much of its cultivation around the globe.

Turmeric is front and center in Ayurvedic medicine, the traditional Indian system of medicine. It is also a staple ingredient in Traditional Chinese Medicine and Japan’s Kampo medicine.

The health benefits of turmeric

Turmeric has been used to treat all sorts of ailments and health conditions, from joint pain to heart disease. Modern research also suggests that it has potential as a cancer-fighting agent.

Most of turmeric’s famed health benefits can be linked to its active ingredient curcumin. This compound has been found to possess antioxidant properties that can fight inflammation, disease-causing pathogens and unstable molecules called free radicals. Curcumin is also behind turmeric’s anti-cancer properties.

For the most part, though, turmeric is added to drinks and teas to soothe sore throats, treat colds and ease joint pain. Its rich, aromatic taste perfect for curries, chicken and rice has also established it as a staple spice in Indian kitchens.

Tips for choosing the right turmeric

Not all turmeric roots and supplements are created equal. In fact, purchasing ground turmeric from supermarkets poses a certain degree of risk. Store-bought turmeric tends to be a bit brighter than homemade ground turmeric due to processing. Things like artificial coloring and fillers are sometimes added to ground turmeric to enhance its appearance.

If looking to purchase turmeric from the supermarket, check for freshness. Fresh turmeric might have a short shelf-life, but it tends to be richer than dried ones in terms of nutrient content. Just look out for molds or signs of rot on the roots. Skip those and choose the smoother ones that are blemish-free.

You should also look for the USDA (U.S. Department of Agriculture) stamp that certifies if certain products are indeed 100 percent organic and free from pesticides, herbicides and other chemicals. This ensures that the turmeric you’re bringing home is as clean and pure as possible – the way it’s meant to be consumed.

If you plan to make turmeric a regular part of your diet, you can start planting turmeric roots in pots and planters to save time and resources. Plus, the great thing about planting turmeric is that it requires little to no maintenance, too.

Creating ground turmeric

Homemade ground turmeric is a lot better than store-bought ones for a host of reasons. For one thing, homemade turmeric is guaranteed 100 percent fresh and chemical-free. There’s also something about homemade foods (and spices!) that make them taste better than their store-bought counterparts.

On that note, here’s a quick and simple guide to making ground turmeric:

Preparing the turmeric root

Before jumping into the actual grinding, you’ll need to prepare the root first. Skip this step and you’ll get a sludge or paste instead of the ground ones sold in stores.

To start, give the roots a quick rinse to get rid of soil bits and bacteria. Pat them dry, then peel off the skin of each root. You can use the skin later for compost.

Once peeled, cut the roots into thin slices. This helps them dry evenly in the dehydrator. Spread the slices on the dehydrator rack. You can also use the oven for this step. Just make sure to use a sheet of parchment paper to keep the turmeric slices from cooking or burning. The slices should take about four hours at 105 F to dry completely.

You can also go the old-fashioned route and let them bake under the sun. This is the traditional method used in India, but this might take a lot longer than just baking or dehydrating the turmeric slices.

Grinding the turmeric root

Once the turmeric slices are all dried up, set up the blender, food processor or coffee grinder. You can also go old school and bust out a mortar and pestle, but take note that using this might take longer.

Go ahead and grind the turmeric slices. Then, using a fine-mesh cheesecloth, filter out the larger chunks that escaped the grinding process.

Put the larger chunks back into the blender, food processor or coffee grinder and grind them again. Repeat these steps until there are no more chunks left.

Storing the ground turmeric

Once ground, transfer the turmeric into an airtight jar or container for proper storage. Keep it in the spice rack or store it inside the cupboards. Take care not to store the container in a sunlit spot to discourage the spread of bacteria and other microbes inside.

Using dried turmeric roots? No problem! The process of making ground turmeric if using dried turmeric remains more or less the same.

1. Leave the dried pieces of turmeric in the freezer overnight to harden. This helps make them easier to grind later on.
2. Take out the frozen pieces of turmeric and set up the food processor or blender.
3. Grind the frozen pieces of turmeric. Take care not to let the turmeric defrost before grinding.
4. Strain the ground turmeric using a fine-mesh cheesecloth and grind the larger chunks left on the cloth.
5. Repeat these steps until there are no more chunks left.
6. Store the ground turmeric in an airtight container.

Turmeric is an incredible superfood that offers multiple health benefits on top of its range of nutrients. To make it last, grind turmeric and store it in an airtight container for later use. Mix it into smoothies, teas and juices for a nutritious punch or add it to soups and broths for a spicier taste.

Sources:

CMS.HerbalGram.org

FreshBitesDaily.com