How the product is made
The seasoning is made from a perennial plant – turmeric longa. It can reach a meter in height, has large elongated leaves and a branched root system with dense fleshy tubers. For production, long side roots are taken, boiled, then dried, peeled and crushed.
Southeast India is considered the birthplace of the plant: only there it is still found in the wild. But its cultivars are cultivated in regions with a suitable subtropical climate: in South Asia, China and the Middle East. In addition to curcuma longa, other varieties of turmeric are also used in cooking – aromatic and zedoaria. The first is widely used in confectionery, and the second is needed for making tinctures and liqueurs.
Benefits and harms
The product contains curcumin, a natural antioxidant that improves brain function and helps fight inflammation. The seasoning also strengthens the immune system, relieves symptoms of osteoarthritis, reduces muscle pain after sports, improves digestion and helps prevent Alzheimer’s disease.
Council
For curcumin to be better absorbed by the body, scientists recommend combining it with black pepper.
Due to its beneficial qualities, turmeric is used in medicine and pharmacology. The plant is part of not only a variety of dietary supplements, but also choleretic, anti-inflammatory and antimicrobial agents. Curcumin-based drugs are being developed for the treatment of brain pathologies and oncological diseases.
A safe daily dose of the spice in dry form is three milligrams per kilogram of body weight. On average, this amount corresponds to two teaspoons per person. Excessive use may cause unpleasant side effects: rash, headache, nausea, and digestive problems.
But there are also contraindications: kidney and gastrointestinal diseases, as well as individual intolerance. In such cases, you should consult your doctor.
An interesting fact
Since ancient times, the golden spice has been used in traditional Indian medicine — Ayurveda. It was believed that the powder accelerates wound healing, so it was added in large quantities to milk and food for convalescents.
Turmeric in cooking
The spice has a delicate earthy aroma and a spicy, slightly bitter taste. In the national cuisines of South Asia and the Middle East, it is used to prepare meat dishes, soups, vegetables, sauces and traditional pastries. Spices are added to drinks: tea with lemon and honey, coffee, milk and even water — just one glass of turmeric water quenches thirst and nourishes the body with useful microelements.
The product is often used as an inexpensive and natural food coloring, which gives dishes an appetizing bright yellow tint. Dough, cheeses, yoghurts, mustard sauces, homemade chips, lollipops and various side dishes: stewed cabbage, boiled rice and bulgur are tinted with powder.
An interesting fact
Turmeric has always been an affordable analogue of saffron, a very expensive vegetable dye. Today, the cost of the latter can reach several hundred rubles per gram.
What you can cook
The seasoning complements various dishes, and thanks to its delicate and delicate aroma, you can experiment with it without fear of spoiling your food. We offer several proven recipes that diversify the diet and surprise you with unusual tastes.
Meat and poultry
Turmeric is combined with a variety of meats, from fatty lamb, pork or beef to lean rabbit meat and poultry. The former make delicious and rich soups, pilaf and chops, while the latter make light dietary meals. Try crispy deep-fried chicken or turkey breast in a spicy marinade: the dry fillet will be juicy and flavorful.
Side dishes
You can cook classics of oriental cuisine — rice with vegetables — or add spice to mashed potatoes, vegetable stew or Mediterranean eggplant appetizer — babaganush. The seasoning is suitable for sauces and dressings that can be used to diversify a meat plate or a familiar cucumber and tomato salad.
Baking and desserts
The spice will complement delicate muffins with raisins or dried apricots, a hearty pie with cabbage and eggs, light yeast-free buns, airy manna, gingerbread and other flour products. You can also make an unusual tangerine jam with it.
Drinks
Brew the aromatic spice with black tea, lemon and pepper, and if you want something more exotic, make golden milk with turmeric and honey. Such a delicious drink will warm you up in the cold winter, give you strength and vitality in bad weather.
Source: https://food.ru/
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