Turmeric has an earthy aroma and pungent, slightly bitter flavour that has a hint of mustard or horseradish. It’s not particularly distinct and it brings out the overall flavours of the dishes and gives them a yellow colour. Turmeric actually gets stronger when cooked, so it can be added earlier in the cooking process. Include Turmeric in dishes with black pepper and/or fat, this will help your body absorb the active ingredient, curcumin, more efficiently.
Uses in food:
Curry
Stew
Braised dishes
Soup
Paultry
Fish
Rice
Beans
Golden milk/ tea/ health smoothie
 
Natural benefits may include:
May reduce risk of heart attack
Strengthen energy levels
Known for its anti-inflammatory effectiveness
Helps in controlling pain from osteoarthritis
Reduce skin irritation
Treat respiratory problems
Rich in phytonutrients
Neutralise free radicals caused by pollution and shield cells from damage
Fights cancer
Improve digestive problems
Fatty liver
Turmeric increase bile production
Dissolve gallstones
Dispel worms
Regulate menstruation