Turmeric is a member of the ginger family, perennial herb, derived from the rhizome of the plant. Turmeric can be consumed fresh but is usually found dried and ground in powder. It has a bright yellow color which is possibly its most remarkable characteristic.

The main compound found in turmeric is curcumin, a chemical compound with a mild antiseptic and anti-inflammatory properties. Turmeric has a number of health benefits including help in weight loss since it speeds up the metabolism, provides great skin care, boost the immune system, and due to its analgesic properties relieves pain from arthritis and even soothes mild headaches.

Curcumin provides the bright yellow distinctive color in turmeric and also acts as an antioxidant. Its pepper-like smell and bitter flavor make it perfect spice for many culinary dishes like soups, rice plates, sauces, curries, meat dishes, and many, many others.

To smoothly add turmeric to your lifestyle, here are 2 delicious recipes you must try;

Brussels sprouts Rice Casserole

  • 1 cup of white rice
  • 3 cups of boiling water
  • 100 grams Brussels sprouts
  • 1/3 cup vegetable oil
  • 1 teaspoon ground turmeric
  • 1 vegetable stock cube
  • Black pepper to taste

Preheat the oven to 200 degrees Celsius.

Wash and clean the Brussels sprouts and cut them in half.  Place the rice into a small baking pan. Add the cleaned Brussels sprouts and sprinkle them with pepper.

Put 3 cups of water in a pot and bring it to boil. Once it’s boiling, add the oil, the vegetable stock cube and the turmeric, stir well, until the cube dissolves. Pour this stock into the pan, making sure that all the Brussels sprouts are covered and arranged equally throughout the baking pan. Bake for 30 minutes.

You can serve this delicious dish with Greek yogurt or honey-mustard sauce.

Turmeric Peas and Sweet Potato Soup

  • 1 large sweet potato
  • 1 cup peas
  • 1 large leek
  • 1 carrot
  • 500 ml water
  • 1 tablespoon oil, vegetable or olive
  • 1 vegetable stock cube
  • 1 teaspoon ground turmeric
  • Pepper to taste

Wash, peel and slice the sweet potato. Add the water in a pot and add the sliced potato. Bring it to boil and simmer for additional 15 minutes or until the potato becomes tender. Meanwhile, cut the leak and the carrot, and add them to a heated oil in a frying pan. Cook for about 10 minutes.

Remove from the heat. By this time the potato should be tender. Mash it into the pot and make sure to keep all of the water. Add the leak and the carrot mixture into the pot and stir well. Add the vegetable stock cube, the turmeric, and the pepper. Stir well and cook for additional 25 minutes.