However, this is where the similarities end.
Saffron is known as the most expensive spice in the world because it is labour intensive to cultivate, and even more so to reap. It takes more than 500,000 crocus sativus blossoms – the flowering plant from which saffron is made – to make one kilo of saffron. The final product is made from the dried pistil of the flower. Saffron is cultivated from Spain in the west to India in the east, and is believed to have originally come from either Kashmir or Greece. It is known as “red gold” due to the prohibitive cost.
It has many benefits and recent studies in Mexico show that it may inhibit the growth of cancer cells. It has been known as a dye, and the term “saffron robes” come from the colour it imparts to the robes worn by both Chinese and Indian religious persons. It used to be considered a royal dye in ancient Greece. It was used for tooth aches, as an aid in circulation problems, recommended for women with menstrual problems, and as an aphrodisiac for women.
Turmeric, on the other hand, is a humble rhizome of the ginger family, which packs a power-house of benefits that belies its simple stature in the culinary world.
Turmeric, like saffron, is high in antioxidants, indicated by their colour. In Trinidad and Tobago, it is known as “hardi”, and in various parts of India as “haldi”.
Turmeric contains an active ingredient known as curcumin, which is a very strong antioxidant.
It is what gives curries their yellow colour, and has been used in Ayurvedic medicine for centuries.
It is found to be enhanced by the addition of black pepper, which aids in the absorption of curcumin.
Turmeric has been subjected to a great amount of research in recent times, Because the benefits of its use in Ayurvedic formulae was obvious, turmeric has been widely researched and has been proven to be anti-inflammatory.
In TT , this healing property of the rhizome has been used for generations as a decoction in milk to ensure the postpartum womb was cleansed, and in cases of contusions caused by accidents, to expel blood clots.
Turmeric is now one of the most highly prized spices in the world.
Its nutritional benefits lists like a pharmaceutical label, ranging from manganese, iron, fibre, vitamin B6, potassium, magnesium and vitamin C. It is also used to ease symptoms of gas and bloating, improve skin conditions such as acne, psoriasis and eczema, as well as to digest fats.
Research has shown that the curcumin found in turmeric increases the antioxidant capacity of the body, improves brain function, lowers the risk of heart disease, may prevent or even treat cancer, may be useful in preventing and treating Alzheimer’s disease, is helpful to patients with arthritis, and is now included in GNC’s Glucosamine and Chondroitin supplements.
It also helps to in lowering cholesterol and has been found to be effective as an antidepressant.
Recipe Kadha, a tea for cough, colds, and general good health.
1 tsp. grated fresh turmeric or 1 tsp. turmeric/hardi/haldi powder
½ tsp. grated fresh ginger or ½ tsp. ginger powder
¼ tsp black pepper
3 – 4 cloves
½ tsp ghee
1 ½ cups milk
Sugar or honey – optional
Heat ghee in small saucepan and add turmeric, ginger, cloves and black pepper.
Sauté while stirring constantly to prevent sticking. Carefully add milk, and bring to a boil.
Allow to infuse for five minutes before staining into a cup/s.
Add sweetener to taste.
It is customary to boil the milk with turmeric, ginger and cloves.
A spot of ghee is floated on the top, and a little sugar is added.
Turmeric is fat soluble and the addition of ghee allows for better absorption.
Jassie Singh is a chef, food consultant and author.