Organic Turmeric Powder - Anti-Inflammatory Spice for Cooking & Health - Flavor

•Rich in Curcumin: Turmeric is a natural source of curcumin, a powerful antioxidant that helps reduce inflammation and supports overall health.

•Immune System Support: Regular use of turmeric can strengthen the immune system, helping your body defend against everyday stresses and illnesses.

•Digestive Health: Turmeric has been traditionally used to promote healthy digestion, soothe the gut, and support liver function, aiding in detoxification.

•Versatile Spice: Perfect for adding depth and flavor to a wide range of dishes, from curries and soups to smoothies and teas. Its bold color and taste can elevate any recipe.

•Natural Pain Relief: Turmeric’s anti-inflammatory properties make it a natural choice for supporting joint health and reducing discomfort from chronic inflammation.

•Glowing Skin: Known for its beauty benefits, turmeric can help brighten the complexion and reduce the appearance of blemishes when used in skincare routines.

•Ingredients:1 cup milk (dairy or non-dairy)1 teaspoon turmeric powder1/4 teaspoon cinnamon1/4 teaspoon ginger powder (or fresh grated ginger)A pinch of black pepper (enhances curcumin absorption)1 teaspoon honey or maple syrup (optional)A pinch of nutmeg or cardamom (optional)

•Instructions:In a small saucepan, heat the milk over medium heat.Whisk in the turmeric, cinnamon, ginger, and black pepper until well combined.Allow the mixture to simmer for a few minutes, stirring occasionally.Remove from heat and stir in the honey or maple syrup, if desired.Pour into a mug, sprinkle with nutmeg or cardamom, and enjoy warm.

•Instructions:Rinse the rice under cold water until the water runs clear. Drain well.In a medium pot, heat the olive oil or butter over medium heat.Add the cumin seeds and let them sizzle for a few seconds.Stir in the chopped onion and garlic, sautéing until the onion is translucent.Add the turmeric powder and rice, stirring until the rice is well coated with the spices.Pour in the water or broth, add salt to taste, and bring to a boil.Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.Fluff the rice with a fork, garnish with fresh cilantro or parsley, and serve.

•Instructions:Preheat your oven to 400°F (200°C).In a large bowl, toss the vegetables with olive oil, turmeric, paprika, cumin, garlic powder, salt, and pepper until evenly coated.Spread the vegetables in a single layer on a baking sheet.Roast for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.Drizzle with fresh lemon juice and sprinkle with fresh herbs before serving.

•Instructions:Heat the olive oil in a large pot over medium heat.Add the onion and garlic, sautéing until soft and fragrant.Stir in the grated ginger and turmeric powder, cooking for another minute.Pour in the vegetable broth and add the carrots, celery, and zucchini.Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are tender.Stir in the kale or spinach and cook until wilted.Season with salt, pepper, and a squeeze of fresh lemon juice before serving.

•Instructions:In a food processor, combine the chickpeas, tahini, olive oil, garlic, turmeric, cumin, lemon juice, and salt.Blend until smooth, adding water a tablespoon at a time to reach your desired consistency.Taste and adjust seasoning as needed.Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika.Serve with fresh vegetables, pita bread, or crackers.