A miracle spice of Indian cuisine that gives life to curry dishes with its bright yellow colour.  Turmeric is now rigorously researched for its healing medicinal properties.


What is it?

Essentially turmeric is a root like ginger, but loses its strong taste and smell once dried and finely powdered. The main chemical compound in turmeric is Curcumin, which in recent times is studied extensively and discovered its health improving properties. In recent BBC program, a study revealed that this chemical compound, curcumin, in turmeric help reduce the risk of dangerous diseases when used in cooking form, like in curries.

Any Indian main curry dish is cooked with this special ingredient that gives an appealing colour and subtle taste to it. Turmeric is synonymous to Indian cooking, if you plan to prepare a nice Indian dish, your kitchen spice box must host this ingredient.

While marinating a meat dish, turmeric powder is added to it along with the other aromatic dry and fresh spices – to give that inviting bright colour and the antiseptic properties to keep it fresh and safe.

Why is it good?

In Ayurveda, turmeric is well known for its antiseptic and  healing properties. Indian festivals and Hindu traditions use turmeric as ornamental and ritual element to celebrate the goodness of turmeric and give festive colour to the occasion. Adding a pinch of turmeric to a curry is not only flavorsome and tasty, but also colourful and healthy too. It’s antifungal properties make it a better choice for healing cuts and wounds. In Indian subcontinent, turmeric is used as beauty ingredient for facepacks and face masks.

Do You Know?
  • Although turmeric is used in savoury curry dishes, some desserts also being made using turmeric powder.
  • Be careful with adulteration of turmeric. Always use natural turmeric, any artificial chemicals or colours added can be identified if the powder is orang-red colour. Natural turmeric does not stain your fingers or lips the next day of your curry night!
  • Always use a pinch per person per dish, any excess use will result in unwelcoming taste of curry dishes.
  • It’s good idea to add a pinch of turmeric to your roasts or any casserole dishes.
  • Get into the routine of eating a small amounts of turmeric on daily basis for long term health benefits.
  • ZBNF Turmeric: No pesticides used to grow this turmeric. And no artificial colours are added to enhance the looks. Just plain 100% pure natural turmeric. This is the best form of turmeric you can use. (ZBNF is Zero Budget Natural Farming)
What to look for?
Nutritional Values of Turmeric

According Indian Spice Board, the following are the nutritional facts of turmeric per 100 g

Energy:                        390 KCal

Water:                          6 g
Protein:                       8.5 g
Fat:                              8.9 g
Carbohydrates:          69.9 g
Ash:                            6.8 g
Calcium:                     0.2 g
Phosphorous:            260 mg
Sodium:                     10 mg
Potassium:                2500 mg
Iron:                           47.5 mg
Thiamine:                  0.090 mg
Riboflavin:                0.190 mg
Niacin:                      4.8 mg
Ascorbic acid:         50 mg

Spices were once valued exclusively for their aroma and flavour. Flavour still constitute the major attraction for spices. Do you know what are the flavour compounds in turmeric? They are Turmerone, Zingiberene and 1,8-cineole.

Hype or Real?

Health benefits of turmeric are touted all over the online articles, mainly in health supplement shops. But, how real are they? The list of benefits Turmeric offered is ridiculously long and growing. You will be surprised to know that constant research into the turmeric compounds is still unearthing many new benefits. So, we would say, based on research findings, turmeric still needs much more attention and praise – no hype, but real and true. We all know the main element in turmeric, curcumin is a miracle compound. It’s anti-bacterial, anti-inflammatory and antioxidant properties are known to us for a few years now. But, the other flavour compounds goodness is now revealed by researchers in other areas of human health.

Beyond Curcumin

Is turmeric all about curcumin, the main compound?  No, according to recent research, the other flavour compound called Turmerone has huge health benefits. The findings of whole turmeric study revealed that it has a positive effect on neurological problems. Brain functioning improved in studies when turmeric is taken on a regular basis.

But, how to take Turmeric?

Enough of telling about turmeric health benefits, now let us look at the ways can take the turmeric without making us feel like it’s a medicine. To get yield the maximum benefits, turmeric must be taken in cooked form, rather than a manufactured pill or supplement. Adding a teaspoonful to cook in casseroles, roasts, curries and soups is good idea. It will add nice colour and a subtle taste. Here at Curry2Night we got many wonderful recipes for you to enjoy and appreciate the health benefits of turmeric!

Turmeric Curry Recipes

Chicken Curry Recipes:

Home-made Chicken Curry


Fresh Ingredients:

1.Indian onions – two
2.Green chilli – two
3.Coriander leaves – a bunch
4.Ginger – one sq inch piece
5.Garlic – two cloves
6.Curry leaves – 15 leaves
7.Lemon or lime – half
8.Chicken – 500 grams

Dry Ingredients:

1.Red chilli powder – one teaspoon
2.Turmeric powder –  one teaspoon
3.Coriendar powder – one teaspoon
4.Cloves – 2 cloves
5.Cardmoms – 2 bulbs
6. Cinnamon – 1 inch stick or 1/4 tsp powder
6.Jeera – one teaspoon
7.Mustard seeds – one teaspoon


Marinate chicken with half of turmeric, coriander powder, chilli powder and garlic ginger paste.
Squeeze half lemon and keep aside.
Heat oil and fry cumin and mustard seeds for few minutes. Then fry sliced green chilli, chopped onions, curry leaves and fry for few minutes.
Add cloves, cardamom and cinnamon stick pieces.
Add turmeric powder and garlic ginger paste and fry for another few minutes. Add coriander powder and chilli powder (rest of dry spices)
Add marinated chicken and fry for a couple of minutes.
Cook chicken for over 15 minutes or more until fully cooked at slow heat (Add water if required)
Garnish with chopped coriander leaves and serve with rice or roti (freshly made)

Chicken Tikka Masala

Lamb Curry Recipes:

Simple Lamb Curry
Lamb Rogan Josh
Lamb with Red Lentils

Seafood Curry Recipes:

Salmon red onion curry
Kerala style creamy fish curry
Quick Cod Fish Curry
Prawn Masala

Vegetarian Curry Recipes:

 Mix Veg Curry



1 cup mixed vegetables sliced, boiled (use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red turmeric powder
1/2 tsp. red chilli powder
Salt to taste
1 tsp.lemon juice
2 cloves
1″ piece cinnamon
2 tbsp. butter


  1. Drain the boiled vegetables, keep stock aside
  2. Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in a blender or grinder
  3. Heat butter, add seeds, allow to splutter
  4. Add ginger, garlic and paste
  5. Add turmeric powder
  6. Stir fry for 3-4 minutes
  7. Add vegetables except tomatoes
  8. Add 1/2 cup stock. Cover, simmer for 5 minutes
  9. Add salt, chilli powder,tomatoes and cook till gravy is thick

Serve hot with parathas or chapatis

Spinach Coconut Kerala Style dish:
Toor Dal Soup:
Telangana Tomato curry:

Egg Curry Dishes:

Tasty poached egg curry
Spring Onion Egg Fry
Tamarind Egg Pulusu (gravy curry)

Turmeric Latte:
Soooo good!
1tsp Turmeric,
1/2 tsp Cinnamon,
1/2 tsp Ground Ginger
Blend the above in a pan with a little water.
Pour a cup of milk in the pan and heat
Add a spoon of honey and coconut oil
Use a frother to mix, if you want that cafe look!
Then a grind of pepper and enjoy!


More recipes here