According to Ayurveda, which is an ancient Indian medicine, spices have a very important role in maintaining our balance. They have strong healing powers as well as impart flavors and of course, they smell wonderful!

What happens is, that many people do not know how to use them, what the benefits are or how to prepare them with food. With this in mind, I decided to make a short series of posts, addressing some of the spices I  use mostly in my daily life and give tips on how you can – and must-  include them in your diet.

For this first post I chose to write about the spice ‘turmeric’, which is known as the gold powder. This vibrant yellow root has been used in ayurveda for over a hundred years and is more recently recognized by Western medicine as an important maintenance tool of health and healing properties. The main curing substance in turmeric is a compound called curcumin, which contains antioxidant parts,- anti-inflammatory pain – with the ability to fight diseases ranging from diabetes to depression. Current studies also show that turmeric is anti-carcinogen and anti-bacterial which makes it effective in the treatment of dermatitis, eczema and itching and as a facilitator of digestion.

Ayurveda says all people should consume the spice regularly (with some exceptions) but in different amounts, varying per person. People with a very active digestive system, or having gastritis for example, should consume with more moderation than those who have difficulty with digesting food and suffering from lack of appetite and flatulence.

But how do you include it in your daily life? It can be very easy and delicious!
The spices should be “awaken” at the beginning of the process of cooking the food. What I mean by that is: When you heat the pan, quickly saute the spices with a little ghee or other oil (cold pressed) in the following order:

  • Raw
  • Grains
  • Powder

Be careful not to burn them. After that, just continue preparing the rest of the food like you normally would.
The turmeric can be a good combination with many different other flavors which makes it versatile and easy to use. I usually add the spice in rice dishes with beans, lentils, chickpea, sauteed vegetables and sometimes I also use it in juices and teas.

I hope you will try it, enjoy it and bring this delicious aroma of health into your kitchen!

Om Shanti