Make The Most Out Of

Turmeric Root

And Keep Monsoon Illness At Bay

Turmeric is thought to have many medicinal properties that shine during the monsoon. This plant possesses special anti-inflammatory properties that strengthen the immune system, thereby protecting the individual from seasonal illnesses. Curcumin, the primary compound found in turmeric, is a powerful antioxidant that helps eliminate harmful free radicals from the body and improve overall health. Due to its antibacterial properties, turmeric is also beneficial in treating various skin infections and wounds, including issues caused by excess moisture.

The arrival of the monsoon brings more than gentle showers and lush green landscapes. In the excitement of pakoras and tea, you completely forget that this season can make you feel sick. Turmeric root can be a healthy ingredient during this susceptible time that can be included in cooking. It possesses various medicinal properties that can help you fight infections and supercharge your immune system. Below are some creative ideas that showcase the versatility of both fresh and dried turmeric root.

A turmeric latte is a Western name for a haldi milk recipe featuring a caffeine-free blend of grated turmeric root, milk, and spices such as cinnamon sticks, black pepper, and cloves. These ingredients are whisked constantly in a saucepan over gentle heat to prepare a latte. The antioxidants and vitamins present in turmeric root are excellent for the body when consumed with milk. Fresh turmeric root can also be infused in almond milk if you are vegan.

Pickling is a perfect way to use turmeric root on rainy days, which offers crunch and zesty flavours in every bite with hot parathas and roti. For a simple haldi achar recipe, shave thin slices of freshly peeled turmeric root and brine them in a spicy vinegar solution for the most delicious pickle. It is easy to customise, as you can combine slices of fresh turmeric root with ingredients of your choice, like onions and jalapeños, to make a pickle that is not only delicious but also nutritious and packed with antioxidants.

Indian cuisine is known for a myriad of recipes, and regional cuisine like Rajasthani blesses us with a Haldi Ki Sabzi recipe. It is a monsoon-special dish made with fresh turmeric roots, ghee, yoghurt, and spices. This recipe celebrates the pungency of spices and the warmth of fresh turmeric; it is used to boost blood circulation and maintain body heat during humid weather. During a stormy night, pairing this sabzi with a hot bajra roti can aid digestion and keep the joints movable.

Sore throat and cold are common monsoon-related ailments, so prepare a ginger-turmeric shot that will be very helpful. In this recipe, chopped turmeric root slices are boiled, then pureed in a blender, and finally strained to extract all the juice. Simply combine the turmeric juice, ginger juice, black pepper, lemon juice, and honey to prepare this drink. It is also a perfect desi nuskha for treating cough, but you must avoid adding lemon juice to the mix if using it for cough.

Infusing fresh turmeric root into slow-cooked soups is a great way to amp up the nutritional value of the dish. Grate or slice turmeric root into thin shards and add them to your simmering mixture, whether it is a classic chicken soup or any other vegetable-based soup. You can also use fresh turmeric root in a different way by grinding it into a paste and using it to create a flavourful base for your soup.

A good dressing can transform a basic bowl of greens into something crave-worthy, and here turmeric salad dressing comes in. Paired with other nourishing ingredients like apple cider vinegar and olive oil, turmeric root is the star ingredient that makes it as nutritious as it is tasty. Always use minced and grated turmeric root, as it blends perfectly with other ingredients. Apart from salad dressing, you can even add the extracted turmeric root juice to glazes, sauces, and even vinaigrettes.