Using turmeric has many benefits

During my recovery period, my relatives treated me to a medicinal concoction of turmeric tea with milk on a daily basis. My bowjie (sister-in law), Sonia and my elder sister Ariti went to the back garden and dug out fresh turmeric which they boiled, adding sugar and milk for me. This, they say is medicine for the clotted blood in my forehead and arm.

In our family turmeric is popular as we use it in foods and for treating cuts and bruises. It leaves a deep yellow stain wherever it is placed as the rich content of this root shows up in its very appearance. It is so easy to grow as placing the roots in good irrigated soil, yields more than one turmeric plant. Grated turmeric mixed in oil and applied on the skin, helps lighten the colour of one’s complexion. This is used for Hindu weddings during which both the bride and groom are smeared with grated turmeric two days before the wedding ceremony.

While many call this root saffron there is a big difference. Saffron and turmeric are two medicinal herbs or spices of varied uses. Saffron is a spice derived from the flower of saffron crocus. There are two important chemicals found in saffron and they are picrocrocin and safranal. These chemicals cause the bitter taste in saffron.

Saffron is used in the treatment of Alzheimer’s disease and is believed to be beneficial to the heart. It is also used in the treatment of various forms of allergies. Saffron adds luminous yellow-orange colour to foods.

Turmeric grows in the wild forests of Asia and Southeast Asia. It is added as an important ingredient in many dishes. As an ingredient, turmeric is used widely in the cuisines of India, Persia and Indonesia. It is normally used as root powder. It imparts a distinct flavour in the foods in which it is added.

Women of India use turmeric during bathing. It is smeared on the body to ward off bodily impurities. Turmeric is used in food products to protect it from sunlight. Mostly, it is used in the preparation of savory dishes and in the making of some sweets as well. Saffron is also used in the making of sweets.

Some Indian families add saffron with milk. This is usually given to pregnant women as it is believed the babies will be born with a good and fair complexion.

Turmeric is said to have a lot of medicinal benefits too. It is said to cure different types of cancer, arthritis and other clinical disorders as well. It is used by women to prevent the growth of hair on their body. The tone of the skin gets improved if it is anointed with turmeric. It is interesting to note that turmeric can be used in gardening too as a kind of protective agent against the invasion of different kinds of ants. It is used in ceremonial rites in India because much religious importance is attached to the use of turmeric.

Here are some recipes using turmeric

Dhal with Mango

Ingredients

1 cup split peas

4 cups water

1 teaspoon salt, divided

1/2 teaspoon ground turmeric

1 tablespoon canola oil

1/2 teaspoon cumin seeds

1 medium onion, chopped

4 cloves garlic, minced

1 tablespoon minced fresh ginger

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

2 mangoes, peeled and diced

1/2 cup chopped fresh cilantro

Method

Place split peas in a colander and rinse until the water runs clear. Combine peas, 4 cups water, 1/2 teaspoon salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more. Stir the garlic mixture and mangoes into the peas. Return to a simmer; cook, stirring occasionally, until the peas are soft to the touch, 10 to 15 minutes more. Stir in cilantro.

Latkes with applesauce

Ingredients

Sauce

1 tablespoon canola oil

2 teaspoons grated fresh ginger

1/2 teaspoon ground turmeric

1/2 teaspoon ground cloves

1 cup unsweetened applesauce

Latkes

2 cups shredded peeled russet potatoes

1 small onion, finely chopped

1-2 fresh green, finely chopped

3 tablespoons finely chopped fresh cilantro leaves

1/2 cup chickpea flour or all-purpose flour

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground turmeric

2 tablespoons canola oil

Method

To prepare sauce, heat 1 tablespoon oil in a small skillet over medium-high heat. Add ginger and cook, stirring, until light brown and aromatic, 30 seconds to 1 minute. Stir in turmeric and cloves. Cook until the spices are fragrant, 30 seconds to 1 minute more. Scrape the spices into the applesauce in a small bowl and stir well.

Preheat oven to 200°F. Place a baking sheet in the oven.To prepare latkes, thoroughly mix potatoes, onion, peppers to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl. Heat 1 tablespoon oil in a large nonstick skillet or griddle over medium heat. Place a heaping tablespoon of the potato mixture in the skillet and flatten with a spatula into a disk roughly 3 inches in diameter. Form as many latkes as you can in the pan without overcrowding. Cook until golden brown and crispy on the bottom, 3 to 5 minutes. Flip and continue cooking until the other side is golden brown and crispy, 3 to 5 minutes. Briefly drain on a paper towel-lined plate, then transfer to the oven to keep warm. Repeat with the remaining oil and potato mixture.

Serve the latkes with the seasoned applesauce.

Turmeric Rice

Ingredients

8 oz basmati rice

2 tablespoons sunflower oil

? teaspoon black mustard seeds

1 dried red chilli, deseeded and finely chopped

? teaspoon turmeric

Finely grated zest of 1 lime

Method

Rinse the rice well, put it in a bowl, cover with cold water and leave it to soak for 30 minutes. Then drain and leave it in a sieve until required. Put a kettle on to boil. Heat the oil in a large saucepan over a medium heat. When it is hot, add the mustard seeds and as soon as they begin to pop, add the chilli and let it blacken. Add the rice and turmeric, reduce the heat and stir-fry for 2-3 minutes. Add the lime zest, coriander and salt to taste, then add 2 cups of boiling water. Return to the boil, then reduce the heat to very low, cover the pan with a tight-fitting lid and simmer for 10 minutes without lifting the lid. Remove the pan from the heat and leave it for 8-10 minutes. Freshly cooked basmati is quite fragile. Letting it rest ensures fluffy, dry grains. Fluff up the rice lightly with a fork and serve.