LCBO Food & Drink Autumn 2020

INSIDE SCOOP

Mellow yellow TRENDSPOTTING

Finding its way into everything from drinks and desserts to dietary supplements, turmeric is the hottest spice in the pantry.

Turmeric has been used in many cuisines for millennia, but North America has recently become obsessed with the orange-gold rhizome. Its purported health benefits first made it the darling of the natural food set, who appropriated India’s golden milk drink and rebranded it as a turmeric latte. (Warning: turmeric’s cure-all abilities touted by alternative medicine have almost no scientific backing.) Then cooks began to experiment with the spice using its bitter, earthy flavour and vibrant colour in o eat ways, in ice cream and teacakes for instance. Fresh turmeric, which is grown right here in Ontario by the Canadian Ginger Company (canadianginger.com), is now readily available. You can grate it like fresh ginger into savoury dishes, steep slices in hot water for tea, or run it through the juicer with carrots and apples.

TURMERIC PHOTO BY ©ISTOCK.COM/POPOVAPHOTO

Red is best TAKEOUT TONIGHT? From fast-food favourites to gourmet creations, takeout burgers demand an easy-drinking, affordable red. New to the Vintages ( VINTAGES ESSENTIALS 452789, $14.95) fits the bill and then some. This fruity, medium-bodied blend from Portugal is terrific with any burger, whether it’s all-beef or plant-based, and it’s priced right for weekday sipping. Essentials collection, Confidencial Riserva

Japanese curry powder

Dried turmeric plays a support- ing role in many spice blends, from Moroccan ras el hanout to Persian advieh. In our Japanese Curry Powder, however, it’s the star of the show. Experience this mild, complex and unique spice in Japanese Chicken Curry or vegan Japanese Squash Curry, both recipes (plus Japanese Curry Powder) at lcbo.com/fdautumn20.

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AUTUMN 2020 FOOD & DRINK