I'm feeling frisky and would like to introduce a new flavor into my cooking. I'm contemplating adding turmeric. It's clearly starchy, but it's also known to have anti-inflammatory properties (kinda like ginger).

I know I don't react well to black pepper, but wanted to try this spice. Any strict NSD-ers have any experience with turmeric? Or, am I going to have to play Russian Roulette with my GI system?

Thanks!

I only tried it before cutting starch, and in that stage neither ginger nor turmeric did me any good. Tried both large doses of the spice, and concentrated supplements. Have not tried either one since then -- boswellia is what I take instead for an herbal anti-inflammatory. It is starch free, and the pills are strong enough that I could notice a gradual effect even before messing with my previously starch-filled diet.

Good luck in your roulette, turmeric does have a rather nice flavor

Hi Freddy,

I have some turmeric oil from this place sitting in my cabinet:

http://www.supremespice.com/Products%20Catalog.html

I have not actually tried it yet, as I got stuck on the other flavors I have tried and loved (garlic, ginger, cardamom)... (but not a big fan of the kasar milk, which is a combo of Nutmeg, Cardamom, Saffron and Curcumin) . .. all from this company and all have been safe for me... and you know I am sensitive. The tastes I have done so far are VERY true, as they use oil as a carrier instead of alcohol. My non dietary restricted coworkers also ordered some and have been happy with them

I pretty much got a sampler of everything.... but I have forgotten to keep trying them, as the ones I have tried are so satisfying.... hmmmm...... time for some new experimenting

I also feel like they are helping keep the candida in check. I get a bit of a die off if I have to much, but that means I feel GREAT the next day.

Good luck.


Stacey

Stacey,

Thanks so much for sharing the link! I am ordering a bunch of extracts right now! I was just thinking the other day that there must be something out there like this - and the prices are very resonable.

Yay! Can't wait to spice things up a bit!

-Andrea

I'm allergic to salicylates... basically all the yummy spices

Thanks for the idea Stacey!

For these infused oils, do you just add a couple of drops into the dish you are sauteing?

Can these oils be used for seasoning meats?

How do you typically use them in your recipes?

Just looking for some high level ideas before I decide whether or not to try them.

Thanks!

Freddie,

I think they work best if you mix them in a broth or other oil right before serving, if you want the strongest taste. I think the website suggests this and I have not tried eating them after subjecting them to extremely high heat. I have not tired this, but I imagine that they would be nice mixed with some ghee and then place on the food of choice. . They are very, very, very strong, so you want to dilute them somehow or another. I few drops goes a long way. When I first tried the cardamon I was repelled, but then I realized that an undiluted drop would be like chewing on a cardamon pod.

I like the ginger/garlic oil combo... but it seems you already have this covered with the real thing (I am a scaredy cat)... I really love this with white truffle infused oil with some sweet shrimp cooked in rich broth on top of some massaged (with salt to soften it up and make it easier digested) purple kale.

I like the cardamon mixed with a little cinnamon oil. I actually got the cinnamon from another company, but I will try the supreme spice cinnamon soon. I like this on top of some tofu (I like Wildwood Firm MUCH better than the other brands I have tried, as it lacks that tofu bitterness and is very firm, even when uncooked) I add a little pecan oil and grey sea salt and call it a day. Coconut oil is also nice in this mix. I do limit my tofu intake, though, as I feel that it is bad for anyone in high quantities.

I also use the cardamon/cinnamon combo in beef. It is a very different taste with that.

GOOD LUCK

have you tried thyme?

i do well on it. in fact i found out it helps my digestion and makes a pretty good spice in salads.

I LOVE thyme.... particularly with walnut oil (high in omega's btw) and a dash of grey sea salt on slowly simmered chicken... yum!!

Hi Alinus. Yup, thyme I use. It's a great herb. I use it in one of my seasonings. I make a blend of coarse sea salt, rosemary, sage, oregano, bay leaves, and thyme. It goes great on lamb and duck.

I find that I'm OK with most herbs. Spices are more problematic. I've pretty much avoided them for the last three years, but I've got a hankering to explore something like turmeric, which at least has some anti-inflammatory properties. I'm hoping a seasoning of sea salt, turmeric, and crushed raw garlic would serve as a basic, but tasty seasoning. I'll need to experiment over a weekend...

Stacey, thanks for the ideas. I'm debating exploring those flavors!