Welcome back to the Let's Get Spicy series! Through this series, I will introduce you to each of my small batch, hand-crafted spice blends, giving you a little bit of the history behind each blend, a story or two of how I first discovered them or what inspired them, some non-recipe-recipes for when you don't have the time or interest to get too involved in cooking, and some full-blown recipes for when you really want to dig in. Next up, my Spicy Turmeric Blend!
Unlike some of my other spice blends, my Spicy Turmeric Blend is not so much my take on a traditional spice blend so much as the result of years of my experimenting with turmeric and ending up with this, one of my go-to ways to kick up the flavor of pretty much any dish.
Turmeric, a root related to ginger that is found commonly in South Asian and Middle Eastern cuisines, has long been believed to have significant health benefits. It has high levels of minerals such as manganese, potassium, and phosphorus in addition to being a good source of protein and fiber. Turmeric is used in Chinese medicine to treat inflammation, among other things and is being researched in Western medicine for its potential to possibly treat and prevent cancer.
Its health benefits aside, however, turmeric is downright tasty and provides a unique flavor (and color!) to pretty much any dish. And while you could easily just sprinkle a bit of turmeric on, say, a chicken breast or into a cozy soup, I believe I've taken turmeric to the next level by blending it with some of my other favorite spices, including garlic, California chile, Spanish paprika, onion and cumin. The result is a slightly tangy, ever-so-slightly spicy seasoning that elevates pretty much any dish.
Here are some of MY favorite ways to use my Spicy Turmeric Blend:
Sprinkle it on a hard-boiled egg or avocado toast for a quick breakfast.
Mix it into your Deviled Egg filling for your new favorite make-ahead appetizer or snack.
Whisk some into some eggs, along with some diced onion, tomato and bell peppers a next-level omelette or scramble.
Mix with some olive oil to create an easy marinade or rub for chicken, pork or shrimp.
Stir into some mayonnaise, along with a squeeze of lemon and some minced garlic for an over-the-top aioli you can use as a dip for grilled artichokes or as a sandwich spread.
Stir some into some greek yogurt to use as a dip for veggies or as a new tangy topping for tacos, chili or stew.
Make Meatless Monday your new favorite night of the week with this recipe for Baked Feta with Kale and Crispy Chickpeas.
Toss it with some sliced or diced winter squash and roast for the perfect cold weather side.
Add it to your favorite soup or stew. Chicken Noodle Soup never tasted so good. (Sorry Grandma!)
If you're a sourdough baker, mix it into your next batch of dough, along with some poppy seeds. I make par-baked sourdough loaves to sell at my local farmers market on Fridays. This flavor sold out within an hour of the market opening the other week!
How have you used Spicy Turmeric Blend? Share your ideas here or on one of my social media pages! Photos and videos are always encouraged!