Turmeric is native to tropical South Asia and grows in temperatures of between 20 and 30 degrees and requires a considerable amount of rainfall annually. The spice can be used fresh or ground into a deep yellow orange powder and used in curries and soups. It has a variety of health benefits including inflammatory, antioxidant, antiviral and antibacterial properties.
Turmeric milk has been used to heal arthritis and swelling caused by rheumatoid arthritis because it has anti-inflammatory properties. It is also considered a finest remedy for flus and colds. Other uses of this amazing herb include; treating illnesses in the respiratory system such as sinuses and lung congestion, preventing cancer of the breasts, lungs, skin, colon or prostate due to its anti-inflammatory properties, treating diarrhea and ingestion and healing small cuts and wounds.
Preparing the milk is a very simple process and can be done in a variety of ways. Detailed below are a few easy ways to prepare it.
Step 1: Get one inch or half an inch of turmeric root and add it to about 8 ounces of hot milk. Let the milk continue to heat for another 15 minutes until the milk is almost boiling.
Step 2: Strain out the root and let it sit and cool down for a few minutes.
Step 3: Drink the milk after it has cooled down.
This recipe is excellent for soothing diarrhea, inflammations and strengthening bones and fighting free radicals that cause cancer.
Alternatively, you can make the milk by;
Step 1: Mix one teaspoon of turmeric (powder or cubed) and I teaspoon of ginger (minced) in a ¼ cup of water.
Step 2: Fill up the cup with milk and heat the mixture until the milk boils. (Alternatively you can microwave it until the milk boils)
Step 3: Allow the mixture to stand for a few minutes so that the ingredients mix well with the milk.
Step 4: To add taste to the turmeric milk, you can add sugar, honey or cane sugar. If you do, mix and reheat to allow the sweeteners to blend well with the mixture.
Step 5: Strain out the mixture to remove the pieces of turmeric and ginger and drink while it is still hot.
You can also add peppercorns to the mixture for variation alongside the turmeric and ginger. This recipe has been used in most Indian households to soothe fever and aching throats. It can also be used to treat coughs and flus.
A third way of preparing turmeric milk involves
Step 1: Add sugar to a cup of milk to taste and heat until it boils. Leave this aside to sit for a few minutes.
Step 2: Take a half a teaspoon of carom seeds and heat in a non-stick until it browns then add a large tablespoon of turmeric to this and stir for a few minutes.
Step 3: Add the carom seeds and turmeric to the warm milk, mix well, strain and then pour into a cup. It is best taken while it is still hot.
You can also add a couple of pods of cardamom and a pinch of saffron to the milk to give it a slightly different taste.
Pregnant women are advised against consuming turmeric tea as it can contribute to stomach ulcers. Due to the fact that it acts as a blood thinner as well, individuals about to undergo surgery are also advised not to take turmeric.