The Way We Eat

November 2009 - Turmeric is an ancient spice and has been used in Indian cuisine for many centuries. The beautiful bright yellow powder is often mistaken for a non-existent spice mistakenly called 'curry'. Turmeric is a rhizome and is found most often as a commercially ground powder. Recently, however, as the health benefits of turmeric - botanical name curcuma longa - are becoming known, fresh turmeric has become more readily available in Asian markets. It is a rhizome of a plant of the ginger family. Fresh turmeric is peeled, chopped and eaten as a condiment with Indian dishes.

In India turmeric has long been used as an antiseptic, a blood purifier and its' anti-inflammatory properties are well known. It is an important part of Hindu wedding ceremonies as the bride and groom are 'washed' with turmeric just prior to the ceremony. Turmeric plays an important role in most religious ceremonies.

Turmeric is a natural fabric dye as well and is still used in some areas. In the west, turmeric provides the yellow color in butter and some cheeses.

Indian cuisine makes ample use of turmeric, but in small quantities, in comparison to other spices. A little bit goes a long way, and too much will leave a bitter aftertaste. When doubling a recipe I prefer not to double turmeric. I find 1-1/2 times the listed quantity is sufficient.

In the last few years, turmeric has become a well respected natural ingredient in the battle against cancer and more recently several studies indicate it may also be beneficial in the fight against dementia and Alzheimer's disease. As a result, turmeric tablets are readily available in pharmacies.

Last Edition of "The Way We Eat".

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