By Kevin Farrell
A 2019 survey found that 63 percent of American adults drink coffee daily, and innovative takes on the classic cup of joe are becoming the new norm.
Turmeric coffee is having its own little moment right now, largely because of its success as a non-coffee staple in many cafes in recent years.
It’s a bright yellow spice. We get it by drying and grinding down a root in the ginger family. It’s sort of like yellow wasabi, in both its appearance and intensity of flavor.
In short, because it's loaded with powerful anti-inflammatory and antioxidant properties, most likely linked to an active ingredient called curcumin.
One study found curcumin likely responsible for reversing liver damage. Another suggests that it may be useful in combating Alzheimer’s disease.
The spice smells a bit like orange peel and ginger, and has an earthy taste a bit like cardamom or even cinnamon.
Even if you think you haven’t ever tasted turmeric, you likely have. That’s because it's commonly used as a food additive in mustards, and as an ingredient in counterfeit saffron blends.
Turmeric grows fairly easily anywhere in the world, as long as the climate is warm enough. So there’s not much holding it back from becoming a staple in diets all over the world.
So how does it taste with coffee then?
To really get the health benefits of the spice, you’re going to need a full teaspoon of it in your coffee. That’s quite a lot, and may leave coffee tasting a bit too bitter for many.
Many baristas are taking the edge off by serving turmeric coffees with ground ginger and orange peel or zest.
Anything else I need to know before giving it a shot?
Now that you mention it, yes! Turmeric has a unique relationship with another, far more common spice rack staple: black pepper.
Adding a dash of black pepper to your turmeric coffee is just the thing to help your body make the most of this food trend.
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