Miraculous turmeric: get the most out of it in the kitchen

Turmeric (Curcuma longa) is the plant on which more scientific studies are being carried out and these are discovering an incredible variety of properties. It is not about any inaccessible plant. On the contrary, in Asia it is consumed daily in the form of a spice and in the rest of the world it is gaining followers for culinary and health reasons.

The plant, native to Southeast Asia, is called in the same way as the spice obtained from the rhizomes. This spice has an intense yellow color that is curcuminan antioxidant phenolic compound that is largely responsible for its anti-inflammatory and anticancer properties.

Curcumin is thus a great antioxidant. It truly has a prodigious effect against the action of free radicals on tissues. It reduces its irritation and degradation, which explains the effectiveness of turmeric in inflammatory and neurodegenerative diseases.

How to cook with turmeric and take advantage of its properties

The fresh rhizome is bitter and pungent, and when dried it takes on sweet and aromatic nuances. To obtain the powdered spice, the rhizomes are dried, cooked and then dried again.

Follow these simple tricks and you will not only get the most out of it in the kitchen but also you will maximize its healing effects.

1. Make your own curry mix

Turmeric root powder is one of the essential ingredients of curry, although it is also used in isolation as a food coloring, both in cooking and in industry.

In commercial curry mixes, turmeric is the most abundant ingredient, followed by coriander and cumin. Other possible ones are basil, caraway, cardamom, celery, ginger, mustard and pepper.

To make sure you get enough turmeric, make your own curry by mixing 0.5-1g of turmeric (a half teaspoon) along with black pepper and other ingredients. You can take this mixture up to three times a day.

Including black pepper is important if you want to take full advantage of the properties of turmeric. Thanks to the action of piperine, its pungent compound, black pepper increases turmeric absorption an average of 158%.

2. Add color and flavor to your dishes

turmeric can substitute saffron in rice dishes, pastas, vegetables and soups. In addition, it adds flavor to quiches and nut cheeses.

In stir-fries and stir-fries add it at the last minute so it doesn’t burn.

3. Always combine it with oil

To make it more effective, also combine it with a fatty ingredient, such as coconut or olive oil.

4. A turmeric sauce for your vegetables

Add half a teaspoon of turmeric, thyme, a pinch of salt and a few drops of lemon juice to plain soy yogurt. You can use this sauce in steamed or raw vegetable dishes.

5. Other foods that enhance it

You can benefit from mixing the active ingredients of turmeric with those of onion and cabbage: the quercetin and the glucosinolates respectively enhance their anticancer properties.

A spice with a lot of history

The therapeutic use of turmeric, within the framework of the traditional indian medicine or Ayurveda, goes back more than 4,000 years in history.

It is also part of the rites of Hinduism: in the ceremony of reception of guests, for example, a turmeric paste mole is placed on the forehead, which is associated with purity and the cult of Shakti, considered divine mother, the primordial energy of the Universe.

In traditional medicine it is used to treat all kinds of disordersfrom disinfecting wounds to treating colds, eczema or bites