3 Ways to Get Even More Turmeric in Your Diet

Growing up in Mumbai, Sana Javeri Kadri was keen on turmeric long before the anti-inflammatory, antioxidant-rich spice became the wellness world’s next big thing. Kadri used the orange-hued powder every day in curries, steamed milk, and even face masks. Today, the 25-year-old Oakland lo- cal runs Diaspora Co., the go-to source for chefs and cooks who value both her direct-trade business model and her profoundly complex Indian turmeric. “Our turmeric is brightly colored, has an earthy note to it, smells of carrots but is more floral,” she says. “I also want people to know where our turmeric comes from, know who grew it, and know that farmers got fairly paid.” Here’s how to incorporate the vibrant spice into your cooking repertoire.

Snack

Flavored with turmeric, cumin, dried chile, and smoked paprika, Javeri Kadri’s Turmeric Okra Masala Pickles deliver a crunchy, tangy bite.

Cook

The single-origin turmeric from Diaspora Co. is organically grown in Vijayawada, India, using heirloom seeds. It’s milled fresh upon harvest and distributed the same year, unlike grocery store spices that sit on the shelf for ages. Sprinkle it on vegetables along with red chile flakes, fennel, and ghee before roasting.

Drink

An at-home turmeric latte is as simple as a cup of steamed milk mixed with Copper Cup’s latte mix made with organic turmeric, coconut palm sugar, and coconut milk powder.