Turmeric. If you’re fortunate enough to have neighborhood gourmet markets or major food stores that sell herbs and spices, there is an entire new world of exciting and fun recipes open for you to try while at the same time filling your kitchen with unique aromas and learning something about some of the herbs that are nutritious, healthy and available.
Turmeric falls in the category of spices that can be used in numerous ways, are generally used in the powdered form, but it is much better if you purchase the root itself, then grate what you need when you need it.
Turmeric has been around in kitchens for tens of thousands of years, predominantly in Indian and Middletown Eastern recipes. It is really the rhizome, or root of the Curcuma longa plant, which explains why it is filled with curcumin, that anti-inflammatory property that helps in reducing swelling as well as helping cure skin disorders, arthritis, digestive problems, depression and some say Alzheimer’s.
While all the benefits are not necessarily backed by official laboratory tests, the Chinese and Indians have used turmeric in a variety of medicines that seem to work for them for centuries.
The spice is bright yellow in color, which has its good and bad points. Terrific in making colorful dishes, not so great if you like a stain-free cutting board. The bright color comes from those roots. It is part of the ginger family, generally grown in warm climates, can grow all over the world, and is used in just about every kind of dish, including curries, teas, stews, and soups.
Purchased in its natural root form, it keeps well in the refrigerator for weeks, or can be frozen in air-tight bags, unpeeled. It’s best to use a potato peeler or really sharp knife to peel off the paper-like skin, then grate what you need for a powder. It can be eater raw or cooked and is best when also used with some black pepper, and oil or butter to get the most out of the anti-inflammatory benefits.
In you live in the Bayshore area of Monmouth County, the Waterwitch Gourmet Market on Waterwitch Avenue just down the hill from the Highlands Elementary School on Route 36 has a great supply of fresh turmeric in stock now, along with a variety of oils and other herbs and spices that go well with it or on their own.
Try some freshly grated turmeric in your next soup after cooking just before serving. Or mix some in your next sweet potato recipe. Try sprinkling some on top of acorn squash. Or add some chopped pieces to any rice dish, great in Spanish rice. You might want to stir fry it in butter or oil first to bring out more flavor. Or try pickled turmeric which will store for months in the refrigerator and can be added to soups, stews and more.
PICKLED TURMERIC
4 ounces turmeric root
Juice of two lemons
Dash of salt
Peel and slice turmeric, combine with lemon juice and salt in sterilized glass jars. Store in refrigerator.
It’s also great with Tofu, and the Waterwitch Gourmet Market has great blocks of thick tofu as well. Cube the tofu and marinade for an hour in some fresh grated turmeric, equal amount of ginger and garlic all mixed in olive oil. Fry until golden brown.
Or try Turmeric Tea. Using black pepper with turmeric helps the body assimilate it better.
2 cups water
2 tablespoons lemon juice
½ teaspoon ground turmeric
Pinch or two of black pepper
2 teaspoons Honey
In a small pot, whisk together all ingredient. Heat over high heat. When tea just starts to boil, lower heat down to low and simmer for 10 minutes. Let cool a minute, pour into cups and serve.
Even the bright color will make you feel better!
