7 Turmeric Recipes That’ll Make Your Taste Buds Beg For More

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Turmeric is considered the wonder spice your body needs, and these recipes will encourage more turmeric in your diet.

Turmeric is considered to be one of the healthiest spices in the world. Used by Indian cultures for centuries, this incredible superfood not only enriches our tastes buds with its pungent flavors, it enriches our health as well. It’s not turmeric itself that is so beneficial to us, it’s the constituent called curcumin that gives us better health and increased disease-fighting capabilities. Mainly, it’s the super-high antioxidant values that increases our immunity to diseases. Another well-known health benefit of turmeric (or curcumin to be precise), is its anti-inflammatory properties.

The anti-oxidant value of turmeric is extremely high, and is even more potent than Acai berry and grape seed extract. That’s saying a lot. Out of the top 400 antioxidant-rich fruits, vegetables, herbs and spices, turmeric ranks in the top 20. Turmeric is found everywhere, even in your grocery store. Organic is always preferred, and if there is an organic option for this wonder spice, get it because it’s likely to have a higher amount of curcumin than its non-organic counterpart.

There are many great recipes for turmeric: from smoothies to tonics to amazing salad dressings. Knowing delicious ways to prepare turmeric likely ensures that you’ll take it every day.

Check out these great turmeric recipes below (there’s even a great cough suppressant recipe):

Tropical Carrot, Ginger, And Turmeric Smoothie



A pinch of salt makes everything taste better, including savory smoothies.



1 blood or navel orange, peel and white pith removed

1 large carrot, scrubbed, coarsely chopped

½ cup frozen mango chunks

⅔ cup coconut water

1 tablespoon shelled raw hemp seeds

¾ teaspoon finely grated peeled ginger

1½ teaspoons finely grated peeled turmeric

Pinch of cayenne pepper

Pinch of kosher salt


Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp seeds, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth.

Recipe by Claire Saffitz  Photograph by Peden + Munk


Salmon With Cucumber–Yogurt Sauce And Carrot Salad



The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it’s cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.



Cucumber-Yogurt Sauce

½ cup plain Greek yogurt

1 small garlic clove, grated

1 tablespoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 cucumber, peeled, thinly sliced

Fine sea salt, freshly ground black pepper

Carrot Salad

½ teaspoon cumin seeds

¼ teaspoon ground turmeric

1 large carrot, shredded

1½ tablespoons chopped cilantro

1 tablespoon olive oil

1 tablespoon fresh lemon juice, plus more

Fine sea salt, freshly ground black pepper

Salmon And Assembly

1½ pounds salmon, preferably wild-caught sockeye or king, skin on, cut into 5 fillets

Fine sea salt, freshly ground black pepper

1 tablespoon neutral oil, such as canola or grapeseed, plus more for drizzling

Flaky sea salt


Cucumber-Yogurt Sauce

Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with fine sea salt and pepper.

Do Ahead: Sauce without cucumber can be made up to 1 day ahead; store in an airtight container and chill.

Carrot Salad

Toast cumin seeds in a small dry skillet over medium heat, about 1 minute. Add turmeric for the last 15–20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil, and 1 Tbsp. lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice.

Do Ahead: Carrot salad can be made up to 8 hours ahead; store in an airtight container and chill.

Salmon And Assembly

Season salmon with fine sea salt and pepper. Heat 1 Tbsp. neutral oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt.

Recipe by Sara Dickerman  Photograph by Michael Graydon & Nikole Herriott


The Cough Suppressant



Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.



1 bunch oregano

1 bunch thyme

1 1” piece ginger, peeled, grated

1 1” piece turmeric, peeled, grated

½ teaspoon black peppercorns

1 small garlic clove, grated

¼ cup honey, preferably raw

¼ cup unsweetened almond milk

3 tablespoons fresh lime or lemon juice


Lightly whack oregano and thyme with a wooden spoon to bruise and release oils. Heat herbs, ginger, turmeric, peppercorns, and 8 cups water in a medium saucepan until an instant-read thermometer registers around 130°—it should be uncomfortably hot to the touch (do not let it boil). Reduce temperature to low and let mixture steep 6 minutes. Add garlic, honey, almond milk, and citrus juice, stirring to dissolve honey. Strain into a pitcher or large heatproof container, pushing on the herbs to squeeze out as much liquid as possible. Divide among mugs.

Recipe by Brad Leone  Photograph by Alex Lau

Spiced Marinated Lamb Chops With Garlicky Yogurt



These quick-cooking lamb chops make dinner feel instantly fancy.



1½ cups whole-milk plain Greek yogurt

2 tablespoons fresh lemon juice

2 garlic cloves, finely grated

Kosher salt, freshly ground pepper

2 teaspoons ground cumin

1 teaspoon ground coriander

¾ teaspoon ground turmeric

¼ teaspoon ground allspice

2 pounds rib, shoulder, or loin lamb chops, frenched if desired

2 tablespoons vegetable oil, divided



Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer ½ cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture.

Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.

Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops.

Serve lamb chops with reserved yogurt mixture alongside.

Recipe by Alison Roman  Photograph by Alex Lau


Miso-Turmeric Dressing



Try this tossed with cooked soba noodles or drizzled over seared salmon.



⅓ cup unseasoned rice vinegar

¼ cup mirin

¼ cup vegetable oil

2 tablespoons finely grated carrot

2 tablespoons white miso

1 tablespoon finely grated peeled ginger

2 teaspoons finely grated peeled turmeric or ½ teaspoon ground turmeric

1 teaspoon toasted sesame oil


Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

Recipe by Claire Saffitz  Photograph by Peden + Munk


Turmeric-Ginger Tonic With Chia Seeds



Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.



1 4-inch piece peeled ginger, coarsely chopped

1 4-inch piece peeled turmeric, coarsely chopped, or ½ teaspoon dried turmeric

⅓ cup honey

¼ cup fresh lime juice

2 teaspoons black peppercorns

1 tablespoon chia seeds

Club soda (for serving)

Thyme sprigs (for serving; optional)


Blend ginger, turmeric, honey, lime juice, black peppercorns, and 3 cups water in a blender until smooth. Strain through a fine-mesh sieve into a large bowl. Stir in chia seeds and let sit until seeds begin to swell, 8–10 minutes.

Divide tonic among ice-filled glasses. Top off with club soda and garnish with thyme sprigs, if desired.

Do Ahead: Tonic can be made 1 day ahead. Cover and chill. Stir vigorously before topping off with club soda.

Recipe by Andy Baraghani  Photograph by Alex Lau


Grilled Eggplant And Greens With Spiced Yogurt



First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.



2 medium Japanese eggplants or 1 globe eggplant (about 1 lb.), sliced crosswise on a diagonal ½”-thick

¾ teaspoon ground turmeric

6 tablespoons olive oil, divided, plus more for serving

Kosher salt and freshly ground black pepper

2 large bunches hardy greens (such as kale or Swiss chard)

½ cup fresh mint leaves

¾ cup plain Greek yogurt

¼ teaspoon garam masala or curry powder

Lemon wedges (for serving)


Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 Tbsp. oil in a medium bowl; season with salt and pepper. Toss greens with 2 Tbsp. oil in a large bowl; season with salt and pepper.

Grill eggplant, turning often, until tender and charred in spots, 5–8 minutes; transfer to a large bowl.

Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 Tbsp. oil, and toss to combine.

Mix yogurt and garam masala in a small bowl; season with salt and pepper.

Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.

Recipe by Alison Roman  Photograph by Ryan Liebe

Check bonappetit.com for the full article and many more turmeric recipes.

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