Turmeric (Curcuma longa) is a tropical plant with stunning yellow flowers that originates from South or Southeast Asia, precisely from western India. Similar to the evolutionary related Ginger, only the “rhizome”, which is the underground stem that grows horizontally and often sends out roots and shoots from its nodes, is used. Only when cut open, the root reveals its deep orange inside. The rhizome or root is boiled, drained, dried in the sun for 10 to 15 days, and finally grounded to make a fine rich yellow turmeric powder. It is one of the principle ingredients of curry powder.
Curcumin is the active ingredient in turmeric which has been shown to have a wide range of therapeutic effects. Curcumin is known for its antitumor, antioxidant, anti-amyloid and anti-inflammatory properties.
The spice Curcuma is a red powder made of turmeric and lime. Turmeric is natural preservative. When added to Indian delicacies such as curry and rice, it gives a rich color and slight flavor to food. Turmeric combines well with spices such as chilli powder, coriander powder, cumin, and cinnamon.
Ingredients (2 Servings):
- 2 tbsp grated fresh turmeric (or 1 tsp high-quality dried turmeric powder)
- 1 tbsp grated fresh ginger
- juice from one lemon (or orange, if you like it sweeter)
- 1 medium carrot (grated)
- 1 tbsp real maple syrup
- 1 pinch of black pepper
- optional: a pinch of cayenne or cinnamon
- 300 ml raw coconut water
- Place all ingredients into a high speed blender and blend until completely smooth. Drink as it is, or strain before enjoying.
- If you have a juicer, there’s no need to grate the root vegetables. Just add to the juicer (going from hard to soft), stirring the coconut water, maple syrup and spices in last, and enjoy.
Leftovers can be kept in a jar in the fridge until the next day.