A bitter, earthy root that quietly underwrites almost every Indian pot.
In the pot
Use small amounts. A quarter teaspoon is usually enough for a pot of dal. Too much turns a dish dusty and flat. It needs fat and a little time over heat to lose the raw note.
I add turmeric early, with the cumin and asafoetida in the hot ghee, so it cooks rather than sits. The yellow is a side effect. The work is happening underneath.
In the body
Turmeric is bitter, pungent and astringent. It suits all three doshas and is one of the most trusted blood and skin spices in the Ayurvedic kitchen, used in everyday cooking long before it became a supplement.
If I have a sore throat coming on I stir a quarter teaspoon into warm milk with a pinch of black pepper and a thread of honey, last thing at night. The pepper is not optional.
