My mother is always championing the benefits of turmeric, from relieving joint pains to aiding digestion. She sometimes adds a few pieces of turmeric to her stir fried vegetables and she also blends it with pumpkin for her spiced pumpkin soup. It gives her cooking an extra bit of a kick.
I first came across turmeric latte in a vegan cafe in Beijing. One of those organic, low fat, meat free cafes that promotes a healthy lifestyle for stressed out city folks. I never knew you can have turmeric in your drink because we usually use it for cooking curry in Malaysia. So, feeling adventurous, I went for a cup.
I could feel my body warming up as I sipped my turmeric latte, heat radiating from the centre to my extremities. It gets your blood circulating and that feels good even on a non-winter day. Hmm, not too bad.
I’ve been thinking about that drink recently and decided to do some research on it. Just like the Indian chai tea that has turned hip after reinventing itself as chai latte, the turmeric latte also had its roots as turmeric milk in India. The basic ingredients for the turmeric paste are turmeric, black pepper (aids the absorption of circumin, the active ingredient in turmeric) and cinnamon. Cook into paste with organic cold-pressed coconut oil (or olive oil if you don’t have coconut oil). You can also add on cardamom, cloves or fennel seed powder for an upgraded version.
- 500g turmeric root
- 1 tsp black pepper
- 1 tsp cinnamon powder
- 2-3 tbsp organic cold-pressed coconut oil
- 1 tsp salt
- optional spices: cardamom powder, fennel seed powder, clove powder
Benefits of herbs and spices in this golden concoction:
Turmeric: aids digestion, relieves pain from inflammation, and fights against influenza
Black pepper: improves the absorption of Curcumin (active ingredient in turmeric) into our bodies
Cinnamon: encourages blood circulation and fights bacteria
Organic cold pressed coconut oil: raises the good cholesterol levels in your body and contains fats that boost brain function and reduce heart disease
And you know what is the best thing about this paste? You can use it to cook curries, add it to your stir fried vegetables or even put a dollop into your pumpkin soup! It’s so versatile once you have it all prepared.