Turmeric Paste / Recipe

Hello everyone, today I bring you a recipe for something that can be very useful when preparing your delicious dishes, Turmeric paste.

Turmeric is a plant whose root comes from the spice that is widely used in Indú gastronomy, it has a very peculiar flavor similar to curry and it suits almost all meals. Its flavor is strong, so it should not be placed much in the preparations.

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It is also a natural dye, it paints everything that crosses it yellow so, with Turmeric, you can say goodbye to Yellow No. 5, which is carcinogenic and Onoto in case you want to vary it.

Turmeric is usually found in powder in supermarkets, another day I will give you the recipe to make it in powder. Today I am going to prepare them in paste so that they have it in the refrigerator for a long time.

It does not matter if the mixture remains somewhat liquid in the refrigerator, it will thicken with the cold. If it is not too thick it is not a major problem, the function of this Turmeric paste is to season and give yellow color to the preparations but if they want it thicker they can add more oil, it is a matter of taste. It is not advisable to put a lot of food, just to taste.

This pasta is quite concentrated and the flavor is very intense, remember that it is a spice.

I advise you to use gloves if you do not want to paint your fingers yellow when making the paste, anyway when it comes to washing everything, to remove the yellow color from the utensils and hands I recommend you wash with chlorine and voila.

Turmeric Benefits

Studies have shown that it is beneficial for cancer during chemotherapy treatment, also for arthritis, diabetes and now it is being shown that it serves to improve the mental conditions of our grandparents.

So it is not bad to have this spice among the condiments for your meals, it gives life and healthy flavor to your dishes.

I hope the recipe is very useful to you and remember not to stop smiling that the smile heals from the inside out.