Spice of the Month – Turmeric

Turmeric is from the root of the curcuma longa plant. It has a tough brown skin and a deep orange flesh. Turmeric, when dried, has a peppery, warm, and bitter flavor as well as a fragrance similar to orange and ginger. It is a popular ingredient used in making curry, and gives mustard its bright yellow color. India and Pakistan are significant producers of turmeric.

It has powerful anti-inflammatory properties used in both Indian medicines and Chinese medicines. It is also used to treat a variety of other conditions such as flatulence, jaundice, hemorrhage, toothache, bruises, chest pain, and colic to name a few.

When using fresh turmeric, you must exercise caution since its deep color can easily stain both clothing and your hands. Many chefs highly suggest wearing kitchen gloves when handling fresh turmeric.

It is an excellent source of manganese and iron.

One of the main healthful ingredients in turmeric is curcumin, which gives turmeric its yellow color. Curcumin can potentially benefit you by promoting your immune system against stress, helping you maintain your healthy digestive system, supporting your healthy bones, joints, and overall skeletal system, helping you maintain cholesterol levels that are already within the normal range, and promoting your healthy blood and liver functions.

We seldom hear about all the many health benefits to this spice. It is a natural antiseptic. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer. It may prevent melanoma and cause existing melanoma cells to commit suicide. It may prevent and slow the progression of Alzheimer’s disease by removing amyloyd plaque buildup in the brain. It may prevent metastases from occurring in many different forms of cancer. It may aid in fat metabolism and help in weight management. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis. It speeds up wound healing and assists in remodeling of damaged skin.

You can add turmeric to an egg salad to give it an even brighter yellow color. Why not try mixing rice, raisins, cashews, and then season with turmeric, cumin, and coriander. Talk about a combination of spices to enhance your rice dish! The ways you can use turmeric are numerous. Be adventurous and try adding it to cauliflower or celery….even broccoli.

Okinawans drink copious quantities of turmeric tea. Some brew it fresh, but others simply buy cans or powdered instant versions of unsweetened tea from their local stores. If you would like to try it, here’s a recipe. Feel free to experiment with the ingredients and flavorings until you find a combination that suits your taste:

Bring four cups of water to a boil.

Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.

Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste.

  

Sources: http://en.wikipedia.org/wiki/Turmeric

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78

http://organicindia.mercola.com/herbal-supplements/turmeric.aspx

http://www.drweil.com/drw/u/ART02833/turmeric-tea

http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html