Turmeric: a spice for a healthy life
By Judy Hevrdejs
Chicago Tribune
Turmeric, a tawny orange-gold spice that is an integral part of curry powder and ballpark mustard, has been garnering some nice press lately — and not just among foodies.
Its health benefits, from aiding digestion to easing inflammation, have caught the attention of researchers, including the National Institutes of Health’s National Center for Complementary and Alternative Medicine.
Investigators there are “studying the active chemicals in turmeric and their effects — particularly anti-inflammatory effects — in people to better understand how turmeric might be used for health purposes.”
Turmeric (Curcuma longa) does more than turn foods yellow. When used without being heated (in pickled vegetables, for example), turmeric will impart a floral, almost grasslike taste, said Julie Sahni, a New York-based cooking teacher and author of several books on Indian cooking. Once cooked, it will develop a woody scent, but, Sahni cautioned, “be careful when heating turmeric so you don’t burn it.”
We like to add turmeric to a bottled garlic-pepper blend to sprinkle on grilled meats and fish. Or use the blend to sprinkle on pan-fried cubed white and sweet potatoes with lots of chopped onion.
Sahni’s favorite? This recipe from her book, “Savoring Spices and Herbs.”