Turmeric powder is one of those spices that, once you’ve tried it, you’ll always want to have in your cupboard. Its golden colour and earthy aroma make it instantly recognisable, but it’s its versatility that really wins you over: it can be used in drinks, in cake batters and fresh pasta, and even in yeast-raised baked goods.
In recent years, it has become a key ingredient in many everyday recipes, not only for those who love spicy and Middle Eastern cuisine, but also for those looking for easy ideas and ingredients that make dishes more interesting and visually appealing. The three recipes in this article are simple to prepare and accessible to everyone, yet they deliver surprising results in both taste and appearance.
From golden milk, that wonderful Ayurvedic drink, to homemade baked goods such as bread and focaccia, turmeric has a way of transforming simple recipes into something creative and delightful – even to look at.
Get ready to discover three recipes you won’t be able to wait to try!
Golden milk: the origins and significance of the famous turmeric drink
Golden milk is a hot drink made from milk and turmeric powder, originating from the Indian Ayurvedic tradition, where it was considered an integral part of the culinary culture and Ayurvedic wellness practices.
It has only recently gained global popularity, having been rediscovered and reimagined as a ‘wellness’ drink, and has become a hit on food blogs and social media. This has helped make it one of the most sought-after recipes when it comes to turmeric powder and its uses, particularly due to its simplicity and ease of preparation.
Its popularity is also down to its flavour profile: the smooth taste of milk blends with the spicy notes of turmeric, often enhanced with cinnamon, ginger and black pepper, creating a well-balanced and aromatic drink. Its distinctive golden colour makes it instantly recognisable and highly appealing to the eye.
Nowadays, golden milk is mainly enjoyed as a warm evening drink or as an alternative to herbal teas.
Golden milk
Ingredients for one cup:
• 1 cup of milk*
• 1 teaspoon of turmeric
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of ginger (to taste)
• 1/2 teaspoon of cinnamon (to taste)
• 1 teaspoon of honey or maple syrup
*You can use cow’s milk or a plant-based drink of your choice
Method
Heat the milk in a small saucepan over a medium heat.
Add the turmeric, black pepper, ginger and cinnamon. Stir well and bring the mixture to a gentle boil.
Reduce the heat and leave to simmer for about 5–10 minutes, stirring occasionally. Remove the saucepan from the heat and leave to cool. Add honey or maple syrup to taste.
Pour into a mug and enjoy your drink!
👉 Do you prefer a cold drink? Make some golden milk, leave it to cool in the fridge, and then serve it over ice.
Homemade turmeric bread
Turmeric bread is a soft loaf with a rich golden colour and a spicy aroma, perfect for adding a touch of originality to your everyday meals.
Adding turmeric powder to the dough not only changes the appearance of the bread, but also enriches its flavour, making it more appealing both on its own and as a base for sweet or savoury pairings.
This recipe is very popular in home cooking because it starts with a simple dough that’s easy to adapt, making it ideal even for those trying their hand at homemade leavened bread for the first time. The result is bread that’s soft on the inside, with a light crust and a natural golden colour.
Turmeric bread
Ingredients for one loaf:
• 350 g soft wheat flour (type 0 or Manitoba)
• 150 g type 1 flour
• 5 g turmeric powder
• 5–7 g fresh yeast (or 2–3 g dried)
• 350 ml lukewarm water
• 9–10 g salt
• 1 tablespoon extra virgin olive oil
Method
Dissolve the yeast in lukewarm water. In a large bowl, combine the two types of flour with the turmeric, then add the water with the yeast.
Knead until you have a nice, smooth dough. Finally, add the salt and continue kneading.
Leave to rise in a bowl lightly greased with oil and cover with cling film. It should double in volume; this will take about 2–3 hours (depending on the temperature).
Once the time is up, shape the loaf and leave it to rise, still covered, for at least another hour.
Bake the turmeric bread in a preheated static oven at 220°C for the first 10 minutes, then lower the temperature to 200°C and continue baking for about 25–35 minutes, until golden brown.
Cooking times may vary slightly depending on the oven and the size of the loaf.
How to tell if the bread is ready
To check whether the bread is cooked, it is not enough to simply follow the timing; it is also useful to look out for a few practical signs:
• the crust should be a deep, even golden brown, with a consistent colour across the entire surface
• if you tap the base lightly, you should hear a ‘hollow’ sound, which indicates that the inside is cooked through
• the bread should feel light and dry, with no soft or damp patches
Homemade turmeric focaccia: soft and golden
Turmeric focaccia is a creative twist on traditional focaccia, characterised by a soft dough, a golden crust and a delicately spiced aroma.
The result is a focaccia that is soft on the inside, light and airy, perfect for enjoying fresh from the oven or serving with aperitifs, at brunch or during informal dinners.
Thanks to its delicate flavour, it pairs well with both fresh and savoury ingredients: soft cheeses, grilled vegetables, hummus, smoked salmon or simply extra virgin olive oil and rosemary.
Turmeric Focaccia
Ingredients
• 500 g type 0 flour (or Manitoba flour for a lighter texture)
• 7 g dried yeast (or 20 g fresh yeast)
• 300–320 ml lukewarm water
• 2 teaspoons turmeric powder
• 10 g salt
• 2 tablespoons extra virgin olive oil (+ extra for the surface)
Serves
👉 1 round focaccia (28–30 cm)
or
👉 1 thicker focaccia (24–26 cm)
Method
To make the turmeric focaccia, dissolve the yeast in lukewarm water to activate the fermentation process. In a large bowl, combine the flour with the turmeric powder, stirring thoroughly to distribute the colour evenly throughout the dough.
Gradually add the water with the yeast and start kneading until the mixture is smooth. Then add the salt and extra virgin olive oil, continuing to knead the dough until it is soft, elastic and has a good sheen.
Cover the dough and leave it to rise until it has doubled in size. Once ready, gently transfer it to a well-oiled baking tray, taking care not to knock the air out of it, and leave it to rest for the second rise, covered with a tea towel (this will take about 60–90 minutes at room temperature).
Before baking, drizzle a little oil over the top and, if you like, sprinkle with a pinch of coarse salt and some rosemary.
Bake in a preheated static oven at 220°C for about 20–25 minutes, until the top is golden brown and slightly crispy.
In the final few minutes, check the base: it should be dry and nicely browned, which means it’s cooked right through.
Once out of the oven, leave it to cool completely on a wire rack, then enjoy!
Useful things to know about turmeric
1. Turmeric stains easily
Turmeric is a very strong colourant and can easily stain utensils, fabrics and light-coloured surfaces. When using it in dough or drinks, it is best to take care and wipe away any residue straight away. It is best to avoid wooden or plastic containers and opt for stainless steel or ceramic ones instead.
2. It should be used in moderation
Too much turmeric can make the flavour too overpowering or slightly bitter. In most recipes, a small amount is enough to achieve a good balance between flavour and colour.
3. Black pepper is often combined with turmeric
In many recipes, turmeric is combined with black pepper, both for flavour and because the piperine found in black pepper helps the body to better absorb curcumin (the main active compound in turmeric).
4. The colour changes during cooking
In baked goods, the colour of turmeric tends to become warmer and more intense during cooking, particularly in recipes containing a lot of oil or milk.
5. Store away from light and moisture
To preserve its flavour and colour, turmeric powder should be stored in a tightly sealed container, away from light and moisture.