In Asia, especially in India, turmeric (curcumin) has been an integral part of the country’s typical cuisine for about 4000 years. The intensely yellow root of the turmeric plant is an ingredient of every curry spice and is thus contained in almost all dishes. Just as long as turmeric has been landing in pots, the tuber has also been used in the traditional Indian healing art of Ayurveda. It makes the perfect spice for beverages and food while playing blackjack games online.

The yellow root is said to be a true medicinal miracle. It is said to prevent or even help cure cancer, alleviate depression and arthritis symptoms, prevent Alzheimer’s, help with stomach and intestinal problems, act against inflammation and much more. In Europe, the ginger plant has been known since the Middle Ages. But only now does turmeric as a medicinal plant seem to have achieved what it failed to do as a spice: conquer domestic households. Utopia has collected the most important facts about the miracle spice for you.


Turmeric, scientific name Curcuma longa, also called turmeric, is a subspecies of the curcuma plants, which belong to the ginger family. The turmeric plant grows mainly in the tropical regions of Southeast Asia. India is the world’s largest producer of turmeric, but also consumes about 80 percent of the world’s crop. The herbaceous plant grows to about one meter in height and forms a so-called rhizome (earth shoot) just above the ground. The “turmeric tuber” is actually this rhizome, which is intensely yellow-orange in color. As a true tropical plant, turmeric loves high humidity, sun, warmth and rather dry soil. Nevertheless, turmeric can certainly be grown in Europe: In greenhouses or conservatories, whose temperature does not fall below 18 ° C, the relatively undemanding exotic also grows at home in a pot.

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While the fresh tuber is grated and used in Thai cuisine, turmeric powder is added to the spice rack in India and Europe. The rhizome of the turmeric plant is dried and ground. The drying process is the most complicated part, because curcumin, the effective yellow component, is very sensitive and quickly volatilizes. Traditionally, the tubers are dried in the sun; for industrial production, special drying equipment is used. Indians use the turmeric processed into powder for countless dishes.

 The yellow powder is an indispensable ingredient of all curry blends and curry pastes, as well as of all masalas, apart from the red. And traditional Indian dishes such as lentil stew are unthinkable without turmeric powder.


If you love exotic dishes or want to add a healthy spice to your diet, why not follow the Indians’ lead and try out a turmeric recipe? The tuber tastes a bit tart when fresh, but is mildly spicy and just a bit bitter when dried. An easy way to experiment in the kitchen is to add some turmeric when cooking rice to give it a special touch. When supplemented with vegetables and other spices, it becomes an aromatic Indian spiced rice. Turmeric is also a classic in soups, for example as yogurt soup with turmeric.


Especially in the colder season, warm drinks are always in demand. Turmeric can be used well as a tea for colds and sore throats, but also acts as a means of warmth from the inside. But the insider tip for a warm power drink is a completely different one: turmeric latte, better known as golden milk. For this, a special turmeric paste is stirred into warm milk (cow’s milk or vegetable milk substitute) and possibly sweetened. After chai, the actual golden-colored drink is probably the new in-drink next winter.