10 power hacks for the golden spice

• Make simple turmeric water

Fill a litre of water into a carafe, stir in two teaspoons of turmeric and add a few drops of oil. Adjust to taste with a squeeze of lemon and a little honey. Warm turmeric water is pleasant to drink after a meal.

• Prepare golden milk

For one serving of golden milk, heat 250 ml of milk or plant-based milk with 1 tsp turmeric, 1 tsp cinnamon, 1–2 tsp honey, 1–2 cm freshly grated ginger, a pinch of cayenne and ½ tsp butter or coconut oil. Heat the mixture just until nearly boiling and stir until everything is combined.

• Fat and pepper for better absorption

Because curcumin is fat-soluble, flavour and colour dissolve better in fat (e.g. ghee, butter, oil or coconut oil). Add a pinch of black pepper to dishes or drinks if needed, or include some fat to improve absorption.

• Turmeric paste as a convenient base

Make a paste from turmeric, a little oil or coconut fat and black pepper. It can be stirred into drinks, smoothies or dishes in portions and is a practical option if you want to use turmeric regularly.

• Sauté spices correctly – watch the temperature

When spices are fried in fat they develop their full aroma. Aim for around 130 °C. Use ghee, butter or oil for sautéing, but be careful not to apply too much heat, as turmeric can then turn brown and taste bitter.

• Use and preserve the colouring effect purposefully

Turmeric is excellent for colouring rice, couscous, risotto or homemade pasta yellow. A pinch of baking soda can intensify the colour, while citric acid helps stabilise the shade for longer.

• Handle fresh rhizomes correctly

Peel fresh turmeric rhizomes, especially if they are not organically grown. Wear gloves when grating or cutting, because the plant flesh stains skin and nails a strong yellow.

• Use turmeric in a variety of recipes

Use turmeric in salad dressings (for example with balsamic vinegar, olive oil, sea salt, pepper and a pinch of ginger), in coconut-based curries with spinach or in bean-and-potato curries, in marinades for chicken or in oriental soups and tagines.

• Try surprising applications

Add a pinch of turmeric to hummus, mayonnaise or curry ketchup, sprinkle it on popcorn or home-baked potatoes, or bake bread with turmeric for a golden colour — creative uses bring new flavours.

• Remove turmeric stains properly

Curcumin is very colour-fast and soap removes it with difficulty. Remove stains on work surfaces preferably with denatured alcohol (spirit). For textiles, you can try hydrogen peroxide. Stubborn stains are handled by professional dry-cleaning services.