According to biologists at Tufts University, a phytonutrient in turmeric reduces body weight and cholesterol in overweight animals by shrinking fat cells. A bright-yellow spice bursting with antioxidants, “turmeric adds color and a slight toasty flavor to dishes,” says Monica Bhide, author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). Plus, it’s easy to use.
Flavor side dishes:
Sprinkle turmeric into stir-frys and vegetable sautés. Or add it to simmering quinoa, rice and couscous.
Brighten chicken and fish:
Mix turmeric with garlic, ginger, coriander and fennel seeds for “a quick meat rub,” suggests Bhide. Or add turmeric to your favorite marinades.
Try turmeric tea:
Simmer a half-teaspoon each of ginger and turmeric for eight to 10 minutes. Strain and add lemon and raw organic honey.
Add often but sparingly:
“Too much turmeric makes a dish bitter,” Bhide says. “Use a half-teaspoon for four servings.”