Turmeric – Haldi


Turmeric – Haldi is native to India and has been an integral part of the cuisine, Ayurvedic medicine, cosmetics, and fashion (as a dye).

Turmeric – Haldi has been part of Indian cuisine since 2600 BCE. It’s used through the subcontinent in a variety of dishes. Anything from simple daal to complex butter chicken.

It has a warm, bitter taste and is frequently used to flavor curries, vegetables, pickles, and sauces. Turmeric is also regarded as an antiseptic and an anti-inflammatory agent. It can be stored for ages and still be fresh. Just make sure to keep it in a nice airtight container.

Oh btw – there are no turmeric lattes. That’s right up there with cultural appropriation. Yes, there is haldi doodh, which is literally just turmeric in milk. Like you would stir in sugar, chocolate, or ovaltine. Just as that wouldn’t be called a sugar latte, chocolate latte, or ovaltine latte, there is no turmeric latte. It’s cool if you like them, just understand that it’s American food. Not Indian.

Recipes with turmeric include:

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