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Turmeric

Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. In India it is used to tint many sweet dishes. Apart from its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal place is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odours. When used in curry powders, it is usually one of the main ingredients, providing the associated yellow colour.

Medicinal Uses: In Ayurvedic medicine, turmeric is thought to have many medicinal properties and many in India use it as a readily available antiseptic for cuts, burns and bruises. Practitioners of Ayurvedic medicine say it has fluoride which is thought to be essential for teeth. It is also used as an antibacterial agent.

It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan. It is currently being investigated for possible benefits in Alzheimer’s disease, cancer and liver disorders.

Turmeric rootIt is only in recent years that Western scientists have increasingly recognised the medicinal properties of turmeric. According to a 2005 article in the Wall Street Journal titled, “Common Indian Spice Stirs Hope,” research activity into curcumin, the active ingredient in turmeric, is exploding. Two hundred and fifty-six curcumin papers were published in the past year according to a search of the U.S. National Library of Medicine. Supplement sales have increased 35% from 2004, and the U.S. National Institutes of Health has four clinical trials underway to study curcumin treatment for pancreatic cancer, multiple myeloma, Alzheimer’s, and colorectal cancer.

Source: Wikipedia

Recipes that use Turmeric

Cauliflower and Scallions with Turmeric Chili and Mustard Seeds Serves: 4 Prep Time: 10 minutes Cook Time: 25 minutes

Indian Inspired Spaghetti Bolognaise Serves: 4-6 Prep Time: 20 minutes Cook Time: 1 hour

Moroccan Spiced Rack of Lamb Serves: 2 Prep Time: 10 minutes Cook Time: 20 – 30 minutes

Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin Serves: 4 Prep Time: 30 minutes Cook Time: 1 hour

Sautéed Shrimp with Turmeric and Mustard Seeds Serves: 4 Prep Time: 10 minutes Cook Time: 8 minutes

Slow Braised Lamb with Preserved Lemon, Cumin, Coriander, and Turmeric Serves: 4 Prep Time: 30 minutes Cook Time: 2 hours

Spicy Parsnip Soup Serves: 4 Prep Time: 15 minutes Cook Time: 15 minutes