Turmeric is one of those spices that quietly does more than people realize — colour, flavour, and a long history in Ayurvedic wellness. Here's a simple golden milk recipe, plus a few more ways to use it beyond the curry pot.
Golden Milk Recipe
- 1 cup milk (dairy or plant-based)
- 1/2 tsp SAFT Turmeric Powder
- A small pinch of black pepper (increases curcumin absorption significantly)
- A pinch of cinnamon and a touch of honey or jaggery, to taste
Warm the milk gently, whisk in the turmeric, pepper, and cinnamon, and simmer for 2-3 minutes without boiling. Sweeten to taste and serve warm, especially good before bed or when you're feeling under the weather.
5 more everyday uses
- Every curry base — a spoon of turmeric at the start of cooking builds the foundation colour and flavour for almost any South Indian curry.
- Rice dishes — a pinch of turmeric turns plain rice a warm gold and adds subtle earthiness.
- Marinades — combine with pepper, salt, and oil as a base marinade for vegetables, chicken, or fish before grilling.
- Pickling — turmeric is essential in most Indian pickle recipes for both colour and preservation.
- Home remedies — a warm turmeric-milk paste is a traditional home remedy for colds and sore throats.
Pro tip: Always pair turmeric with a pinch of black pepper when cooking — piperine in pepper can increase curcumin absorption by up to 2000%.
Shop SAFT Turmeric Powder, ground from high-quality dried turmeric rhizomes for maximum colour and potency.
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