Turmeric is having a moment. It seems like everywhere I look, I see some organization or another touting the health benefits that result from introducing more turmeric into our diet. Turmeric is a traditional Indian spice that comes from a rhizomatic herbaceous perennial plant that is part of the ginger family. A rhizome is a subterranean plant stem that sends out roots and shoots from nodes–basically, a stem that looks like a root. Rhizomes are used to store starches and proteins by a plant, enabling it to survive unfavorable seasons underground. As a result, the turmeric rhizome is a fantastic source of nutrients for people. In fact, turmeric is the absolute best source of curcumin, a bright yellow polyphenol that works as an antioxidant, helping mitigate damage from the sun and chemical contact.
In the culinary world, cooks can use two forms of turmeric in their recipes; the rhizome can be used fresh or dried and powdered. Turmeric powder has a warm, black pepper-like flavor and an earthy, mustard-like aroma. Turmeric is one of the key ingredients in many Asian dishes including as the principal ingredient in dried curry powder. Ubiquitous throughout South Asian and Middle Eastern cuisine, turmeric is a delicious and nutritious ingredient that adventurous home cooks should feel confident stocking in their spice pantry.
One of my favorite ways to consume turmeric is in a “Golden Latte.”
Golden Latte
INGREDIENTS:
- 2 c milk or milk substitute of your choice
- ¼ t New Harvest Turmeric
- ½ inch piece of ginger, peeled and grated
- Pinch of cinnamon
- Pinch of black pepper
- 1 t honey
DIRECTIONS:
- In a small saucepan, whisk milk, turmeric, ginger, cinnamon, and black pepper. Bring to a boil, then reduce heat and simmer the mixture for 5 minutes.
- Remove from heat and stir in honey until combined. Strain the mixture into two cups and enjoy.
If you want to try a Golden Latte for yourself, stop by the Churchill County Library for a sample of New Harvest Turmeric–it’s the March Spice Club feature.
This next week, I am thrilled to be presenting at the 2024 Small Agriculture Conference presented by the University of Nevada, Reno Extension at the Rafter 3C Center. If you are an avid or aspiring home gardener, check out the conference agenda for more information about presentations featuring Churchill County presenters on regenerative agriculture techniques, cantaloupe and tomato trials, Nevada soil nutrients, poultry production, organic production, and more. For tickets and more information, check out the conference website here: https://nvsmallag2024.eventbrite.com/
Then, take your newfound knowledge about processing chickens and make this delicious recipe featuring turmeric.
Easy Turmeric Chicken
INGREDIENTS:
- ½ c extra virgin olive oil
- ½ c dry white wine
- ½ c orange juice
- 1 lime, juiced
- 2 T yellow mustard
- 3 T brown sugar
- 2 t garlic powder
- 1 ½ t New Harvest Turmeric
- 1 t ground coriander
- 1 t sweet paprika
- Salt and black pepper, to taste
- 1 large fennel bulb, cored & sliced
- 1 large sweet onion, halved & sliced
- 6 pieces bone-in, skin-on chicken thighs
- 2 oranges, unpeeled & sliced
- 1 lime, unpeeled & thinly sliced
DIRECTIONS:
- In a large bowl, mix together the olive oil, white wine, orange juice, lime juice, mustard, and brown sugar. In a small bowl, mix together the turmeric, garlic powder, coriander, paprika, salt, and black pepper. Add about half the spice mix to the liquid marinade and stir to combine.
- Pat the chicken dry and generously season with the remaining spice mix. Add the seasoned chicken and the vegetables to the marinade. Cover and refrigerate for 1-2 hours.
- Preheat the oven to 475℉. Transfer the chicken and vegetables along with the marinade into a large oven-safe baking pan so that everything fits in a single layer and the chicken is skin-side up.
- Roast for 40 minutes or until the chicken is cooked through and the skin is golden brown. Internal temperature for the chicken should be at least 165℉. Serve over rice or with a side salad.
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