Turmeric referred to as “Indian saffron” in medieval England, turmeric wasn’t understood or valued for a long time. People used it as natural food dye instead of as the unbelievable healing agent it really is.

With a peppery, warm and bitter flavor, the mild fragrance of turmeric resembles orange and ginger, which makes it a national favorite in curry dishes dating back centuries. Today, it’s widely used in yellow mustard and as a natural health supplement.

Next to essential oils, few natural remedies have reached mainstream use like turmeric has these past few years. Interestingly enough, you would think us North Americans would catch on sooner, considering that we’ve doused our Ball Park franks in yellow mustard since 1904. That was the year R.T. French Co. first started to use turmeric as a preservative and color agent for “creamy salad mustard.”

FrenchYou can take turmeric in many ways depending on what you want to treat. For healing and medicinal properties, it’s easiest to take in capsule form. If you want to enjoy the turmeric you can add turmeric to your food.

Try it in soups or a marinade, or add to your rub next time you grill! It’s so versatile and delicious!

You can also try it in my delicious Turmeric Tea Recipe to experience all the Heath Benefits in a drinking form.
Turmeric Tea Recipe

Total Time: 5 minutes    serves: 2


1 cup coconut milk

1 tablespoon honey

1 cup water

1 tablespoon ghee

1 tablespoon turmeric(powder or grated root)


Pour coconut milk and water into the saucepan and warm for 2 minutes. Add in butter, raw honey and turmeric powder for another 2 minutes. Stir and pour into glasses.