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turmeric
Turmeric (pronounced , also or ) is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia, that requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.
The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.Although long used in Ayurvedic medicine, where it is also known as haridra, no high-quality clinical evidence exists for use of turmeric or its constituent, curcumin, as a therapy.
I just came across this article
Are there health benefits to eating turmeric and other spices?
It's a 2020 article, recently revised
I happen to like chili's, garlic, turmeric and ginger (and even coffee, but thats another article I gotta dig up)
My gut feeling (couldn't resist) is that they...
I thought this may be of interest. I saw a similar article in the UK Daily Telegraph today.
Natural compound in turmeric may be as effective as omeprazole for treating indigestion.
The glorious yellow colour of chana dal is enhanced by adding turmeric. This comforting vegan dish is perfect served with rice or flatbread. In India, chana dal is often served with more of a soup like consistency and is usually cooked in a pressure cooker. Here I’ve opted for a thicker...
Cranberry & white chocolate cake with turmeric
Serves 10-12 | Preparation and baking time +2 hours
Ingredients / Crust
A handful of breadcrumbs, almond flour or crushed almonds/nuts and 2 tbsp butter to line two rectangular cake/bread tins (size 12-14 x 26-30 cm)
50 ml (~50 g) butter
55 ml...
This is a rather rich creamy tasting dish. Fresh turmeric has a wonderfully subtle fragrant flavour which infuses into the lamb. The tangy mango powder offsets the richness of the sauce. If you can’t obtain mango powder you could use tamarind paste (adjust the amount, to taste).
Ingredients...
Robagusti Bread:
NOTE: Robagusti Bread loosely translates to "Tasty Stuff" Bread.
NOTE: Robagusti is a soft and sweet Corn Bread filled with tasty items which compliment the Sweet Corn flavor. It is leavened with Yeast.
Ingredients:
1) Light Brown Sugar - as required
2) Water (Only if...
Copa de Fruitas en Capas:
NOTE: Copa de Fruitas en Capas is a layered Fruit Dessert Cup which may remind some of the classic Verrine. But there are some important differences to note. First, Verrines are typically smaller appetizers and not desserts, in 2 to 6 Oz. Glass container. This...
Spicy Fruit Paste Verrine:
NOTE: A Verrine is a three layer Appetizer which incorporates a specific gustatory experience sequence of layers, an acidic layer preparing salivation, a main flavor layer and finally a finishing layer to give a pleasant coating at the beginning of the Verrine...
I was craving a little something sweet tonight, but not too sweet...this turned out to be just right.
Awhile back I had bought these dark chocolate dessert cups that hold about 1 oz of whatever.
Tonight, I mixed vanilla ice cream, turmeric, almond butter and cinnamon together in a bowl, then...
I had nearly forgotten about this recipe since I was out of turmeric for quite awhile and haven't made this in a couple of years. This is a tasty soup that is super simple to make, and it has such a lovely golden color from the turmeric. Beware, it is garlic heavy, so if that's a problem, cut...
Ingredients
200 gms Jasmine rice
1 tblsp Olive Oil
1 onion, finely chopped (about 160 gms)
5 Garlic cloves, smashed
½ tsp Turmeric
½ tsp Salt
½ tsp Black pepper
Water
Method
Rinse the rice in cold water until the water runs clear.
Heat the olive oil in a frying pan or wok and stir fry the...
I previously posted a Moroccan Flatbread recipe that I really love. The main difference between that and the traditional method is that I sauté the onions first: I prefer a less harsh bite. In this case, the most significant difference is the use of yogurt to fill out the volume. It's a Weight...
Harissa is Tunisian chili pepper paste. I've seen so many different peppers used for this recipe that I thought that my use of serrano peppers was an unusual offshoot. In fact, serranos are often a preferred pepper (at least according to professor Wiki Pedia). Regardless of the variation, you...
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