We are beginning to hear more and more people talk about there use of turmeric and why they love it so. I did some research on the spice and found an article about using turmeric, black pepper and warm water to ease cold symptoms quicker. My husband used to get bronchitis every month, it was horrible. Then we found our nutritional shakes and such, Now we don’t get sick very often unless we forget to take our supplements, then my husband may end up sick.
Well a year or so ago he ended up getting a head cold. Because we don’t like taking chemicals (prescriptions,etc) I looked into natural ways to combat the sickness and get him back on top. That’s when I found the article about using 1/2 teaspoon turmeric, 1/4 teaspoon black pepper mixed with 4 ounces very warm water. Stir till as combined as possible, then drink down very quickly. He will tell anyone that it taste really bad and can burn going down. But he was over the flu into just a couple days compared to others having to take chemicals and complete bed rest for 1 to 2 weeks.
Here is a better unerstanding of where turmeric is grown and many cooking uses.
Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.
Turmeric was traditionally called Indian saffron since its deep yellow-orange color is similar to that of the prized saffron. It has been used throughout history as a condiment, healing remedy and textile dye.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. This herb has a very interesting taste and aroma. Its flavor is peppery, warm and bitter while its fragrance is mild yet slightly reminiscent of orange and ginger, to which it is related.
Turmeric is native to Indonesia and southern India, where it has been harvested for more than 5,000 years. It has served an important role in many traditional cultures throughout the East, including being a revered member of the Ayurvedic pharmacopeia. While Arab traders introduced it into Europe in the 13th century, it has only recently become popular in Western cultures. Much of its recent popularity is owed to the recent research that has highlighted its therapeutic properties. The leading commercial producers of turmeric include India, Indonesia, China, the Philippines, Taiwan, Haiti and Jamaica.
How to Select and Store
Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, try to select organically grown turmeric since this will give you more assurance that the herb has not been irradiated. Since the color of turmeric varies among varieties, it is not a criterion of quality.
Turmeric powder should kept in a tightly sealed container in a cool, dark and dry place. Fresh turmeric rhizome should be kept in the refrigerator.
Tips for Preparing and Cooking
Tips for Preparing Turmeric
Be careful when using turmeric since its deep color can easily stain. To avoid a lasting stain, quickly wash any area with which it has made contact with soap and water. To prevent staining your hands, you might consider wearing kitchen gloves while handling turmeric.
If you are able to find turmeric rhizomes in the grocery store, you can make your own fresh turmeric powder by boiling, drying and then grinding it into a fine consistency.
How to Enjoy
A Few Quick Serving Ideas
- Add turmeric to egg salad to give it an even bolder yellow color.
- Mix brown rice with raisins and cashews and season with turmeric, cumin and coriander.
- Although turmeric is generally a staple ingredient in curry powder, some people like to add a little extra of this spice when preparing curries. And turmeric doesn’t have to only be used in curries. This spice is delicious on healthy sautéed apples, and healthy steamed cauliflower and/or green beans and onions. Or, for a creamy, flavor-rich, low-calorie dip, try mixing some turmeric and dried onion with a little omega-3-rich mayonnaise, salt and pepper. Serve with raw cauliflower, celery, sweet pepper, jicama and broccoli florets.
- Turmeric is a great spice to complement recipes that feature lentils.
- Give salad dressings an orange-yellow hue by adding some turmeric powder to them.
- For an especially delicious way to add more turmeric to your healthy way of eating, cut cauliflower florets in half and healthy sauté with a generous spoonful of turmeric for 5 minutes. Remove from the heat and toss with olive oil, salt and pepper to taste.
Turmeric is mostly used in savory dishes but is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut–jaggery mixture on the leaf, then closing and steaming it in a special copper steamer (goa).
In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.
Most turmeric is used in the form of rhizome powder. In some regions (especially in Maharashtra, Goa, Konkan and Kanara), turmeric leaves are used to wrap and cook food. Turmeric leaves are mainly used in this way in areas where turmeric is grown locally, since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavor.
Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.
Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient. Almost all Iranian khoresh dishes are started using onions caramelized in oil and turmeric, followed by other ingredients.
In India and Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color; it is also used for its supposed value in traditional medicine.
In South Africa, turmeric is used to give boiled white rice a golden colour.
In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as bánh xèo, bánh khọt, and mi quang. The powder is used in many other Vietnamese stir-fried and soup dishes.
The staple Cambodian curry paste kroeung, used in many dishes including amok, typically contains fresh turmeric.
In Indonesia, turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as rendang, sate padang, and many other varieties.
In Thailand, fresh turmeric rhizomes are widely used in many dishes, in particular in the southern Thai cuisine, such as the yellow curry and turmeric soup.
In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.
Turmeric is not a commonly allergenic food and is not known to contain measurable amounts of oxalates or purines.
Turmeric is an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber, and potassium.
For an in-depth nutritional profile click here: Turmeric
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