Turmeric, how to use it in cooking

Turmeric is a yellow root that can be used either fresh or powdered in many ways in cooking. Find out more about it.

Turmeric: it owes its bright yellow colour to curcumin, a powerful antioxidant with anti-ageing properties. In ethno-medicine it is considered one of the plants with the most healing properties (mainly the fresh root): it is an anti-inflammatory substance par excellence, it detoxifies the blood, it prevents the development of tumours and it protects the liver. Lately, researchers found that it slow the progression of HIV.


This tropical root is generally sold in Europe powdered. If you have the chance to find a whole fresh root, grate it on your dishes and you will taste flavoury foods rich in beneficial active ingredients. It is excellent to season risottos, cooked vegetables, mixed bean soups and to flavour fresh cheese. It dissolves more easily in any kind of oil.

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