Toss and turmeric - William Murray

Golden is more than just colour – turmeric is having a golden moment on menus, cropping up in Pret a Manger’s turmeric tonic, The Modern Pantry’s margaritas, and in Granger & Co’s roast lamb.

And it’s no surprise that it’s caught the attention of food fashionistas. Native to southern Asia, and long used in traditional medicines, it contains curcumin which is said to have anti-inflammatory properties and acts as an antioxidant. Its strong health credentials has made it the darling of the wellness food bloggers and it even has the stamp of approval from Gwyneth Paltrow’s lifestyle bible, Goop. Recent reports warn against naming turmeric as a ‘miracle spice’, but its culinary rewards are as good a reason as any to make it a dry store staple.

A spice with warm, earthy flavours adding subtle background notes to dishes, you might think that it’s happy to quietly blend in. But as those of us who’ve attempted to crush fresh turmeric root through a garlic press, but instead fired it across the kitchen know to our cost (just me?), turmeric also has a reputation as a spectacular show-off, with a habit of leaving its mark on clothes, worktops, fingernails… The lesson? Use with care!

Its stock value might be on a high right now, but we think turmeric is a seasoning for all seasons. And if you’re looking to add a golden spark to your menu, look no further.

Our next taste of turmeric? We’ll be trying out Food Stories’ recipe for turmeric fish bánh mì.


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