Let me start by saying that I am NOT an advocate of jumping on the superfood bandwagon. There are of course, ingredients that we know are better or worse for us, and as a food writer, identifying trends or the prevalence of a theme, ingredient or technique is part of the job and what makes something newsworthy (deservedly or not..ahem *cloud eggs*).

Lately, turmeric has become a huge point of fascination in the western world, though anyone of Indian or South East Asian background might find it comical that this fantastic rhizome has reached 'superfood' status...we knew that already!

Whether fresh or dried, then powdered, this golden-hued wonder can be used in curry pastes, skincare preparations (a mixture of honey, greek yoghurt and turmeric powder makes a GREAT face mask) and gives rice a fragrant scent and a vibrant hue. Its benefits can be enjoyed in a multitude of ways, including soothing inflammation in the body (from arthritis to skin irritation), as a potent antioxidant as well as being anti-bacterial, anti-fungal. Turmeric also has a positive impact on cholesterol (any excuse to validate duck fat in my diet) and aids in digestion and gut health.

This turmeric recipe is an excellent thing to make and store in your fridge as a paste - add a teaspoon of it to boiling water with a little honey to drink as a tea, brew it with almond milk as a latte, add it to your morning oats, you can even use it as a curry paste! PSA: speaking from personal experience, I would highly advocate wearing black when you cook with turmeric - it stains like crazy.

Ingredients

3-4 pieces of fresh turmeric (about 50g) (you can also use ground turmeric if you can’t find it fresh - about 1 heaped tsp)

1 large knob of fresh ginger, peeled (about 40g)

1 cinnamon quill (or 2 tsp ground)

1 tbs whole black peppercorns

5-7 green cardamom pods

3 star anise

1 whole nutmeg

4-5 whole cloves (or 1/2 tsp ground)

1 heaped tbs honey (you can use maple syrup to make this vegan, or if you prefer the taste)

A pinch sea salt

Method

In a pan on medium high heat, toast the dry spices until aromatic. Add the fresh turmeric and ginger and continue to dry toast for 2-3 minutes, then transfer to a blender (I use a Nutribullet). Blitz into a coarse mixture, the transfer into a bowl. Add honey and salt and combine well. Transfer to a sterilised jar or container and store in the fridge. To brew, heat 1 tsp of mixture per cup or your chosen milk in a small saucepan on the stove until aromatic. You can also add it to your favourite tea infused, top with boiling water and then add your chosen milk (I like oat milk for this), for creaminess. Sweeten to taste.

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