How to pronounce “turmeric” in English

Let's see. What else?Turmeric-- cloves, you might have.So it's this very-- Fragant?

If you like being in the kitchen-- and I mean, I use my high speed blender many times a day.Turmeric. Fresh turmeric root.

It's the depth-- the smell-- turmeric-- ooh, really good!Turmeric is good because it's anti-inflammatory and it helps get rid of all the pains.Food does that. Food can and always will do that.

Oh, I love that question.Turmeric would be one.Sumac, which is a little purple powder that comes from the sumac berries, not poison sumac,

And we used to have all these battles.The turmeric you put in first because there's nothing worse than what we call raw turmeric.

It's earthy. It's packed with a really important bioactive called curcumin that is showing promise for brain health and inflammation control and gut health and on and on.So turmeric's a really easy one to almost use in pretty much everything.You want to heat turmeric with a little bit of fat and heat.

So I'm going to do two.So turmeric, to answer your earlier question, you can kind of taste the turmeric.

So I use green cardamom.heirloom turmeric variety that's really high in percumin, and works with a farmer in India and has gotten it out here.

You have 30 minutes to make your food and eat it and all of that stuff.And turmeric right now is really hot because of the new discovered health benefits to it.

And we used to have all these battles.And you put the turmeric in, then the tomato.

And we used to have all these battles.So now the turmeric is going to cook.

So turmeric's a really easy one to almost use in pretty much everything.You want to heat turmeric with a little bit of fat and heat.So at the beginning of sauteing your vegetables, for example, say you're doing sauteed green beans and garlic, really simple, you would add your garlic to your olive oil

Oh, for sure, yes.And is turmeric, in particular-- is that a spice that you should only work with when you're actually cooking something?Or is it OK to include it in dishes that are not cooked?

Oh, yeah, yeah. I'm like, are my nails done, or how are my bracelets?And it's keeping turmeric in my pantry, something we talked about earlier, is how I'm going to add it into my scrambled eggs

Oh, yeah, yeah. I'm like, are my nails done, or how are my bracelets?We've got turmeric. We've got cumin.

Orange is roasted red pepper.Yellow is turmeric. Green is spinach.Blue is something called butterfly pea flower.

So I'm going to do two.So this is turmeric to make it really bright yellow.

of like an almost a parody, almost like a generalization of the diversity of Indian dishes that exist, a chicken curry with the sortof ubiquitous yellow-colored turmeric and chili powder infused set of spices and the curry powder that you find in most parts in mostWestern parts of the world, particularly in the UK and so on.

Or if you-- something a little more active, if you have a reasonable spice rack, then you can take the different containers of thingslike fenugreek and turmeric and ginger and cumin and so on and smell those, and then smell either a commercial currypowder or a curry powder that you make yourself out of those ingredients and see how, once you take these particular identifiable notes

And the color also tells me that I'm on the right track.The lemongrass and the turmeric and the galangal together, I don't know, it's very aromatic and therapeutic at the same time, which is weird.

This might be-- is this Jamie Oliver?received which uses turmeric.

And then the second book is into-- the first book was more about who I am.So I like adding turmeric as a coloring agent rather than a flavoring agent.

So I use green cardamom.Put the turmeric in and let it warm up with the milk.

So I use green cardamom.So the turmeric and the saffron give it this neony, highlighter yellow, really pretty color to it.

These are chemicals like turmeric, curcumin in your turmeric.

You've heard of turmeric, I'm sure.

And it's like turmeric, cumin, and black pepper.

but you can have turmeric and it will turn off ovarian cancer.

Cucumin is in turmeric.

Fennel. You can add cinnamon in there.I'll often use turmeric-- you can add to it.And then you're starting to go into like a curry style.

So I took some of those and then I just created some that were inspired by-- like there's a chicken dish in the book.It's turmeric chicken with sumac and line.And I really wanted to have-- It's featured today.

Yeah, it's a great question.So the bioactive compound in turmeric is really made more bioavailable when you add fat, heat, and also a little hint of black pepper.So-- Interesting. --cooking with turmeric powder, I really do recommend that people cook it rather than add it raw to things like smoothies.

So-- Interesting. --cooking with turmeric powder, I really do recommend that people cook it rather than add it raw to things like smoothies.If you do want to use turmeric in a raw preparation, it's better to use the fresh turmeric root, which looks like ginger.It's vibrant orange in color.

My mom does something interesting that I don't see a ton of chefs do.She always uses-- there's turmeric, cinnamon, cumin, curry powder.And curry powder is, really, just a blend of spices.

in the grocery stores.Can a person use ground turmeric if they're in a pinch?Oh, yes. You can definitely use ground turmeric.

There's a lot of single-origin, organic, good quality turmeric out there nowadays.But when you do use powder turmeric, make sure you only use, like, a teaspoon because it's very potent and strong.Yeah. So I learned how to make kroeung when I was growing up in the kitchen with my mom.

There is a version with turmeric in there, which is really delicious.

So I use green cardamom.So her first product was Pragati turmeric, which is a couple-hundred-year-old

So I use green cardamom.And it's not like the turmeric milk that you have at cafes.

So I use green cardamom.And I'm going to add my turmeric to this.

Some salt and pepper and some turmeric.

If you have onions and garlic and turmeric and paprika, you can go pretty far with this book, which there are the exceptions.

with beroch and ginger and turmeric but once you've got it made in your in your

If you like being in the kitchen-- and I mean, I use my high speed blender many times a day.My new favorite thing is turmeric.

It's the new palette of intrigue.It's the depth-- the smell-- turmeric-- ooh, really good!Turmeric is good because it's anti-inflammatory and it helps get rid of all the pains.

If you can get fresh turmeric, things like that-- seasonings directly in.

something like a cinnamon or a turmeric or some of those more intense ones have stronger and oils can last a bit longer

I've got chili, turmeric.

So the bioactive compound in turmeric is really made more bioavailable when you add fat, heat, and also a little hint of black pepper.So-- Interesting. --cooking with turmeric powder, I really do recommend that people cook it rather than add it raw to things like smoothies.If you do want to use turmeric in a raw preparation, it's better to use the fresh turmeric root, which looks like ginger.