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Turmeric

Source of Recipe

The Oregonian


Recipe Introduction

Used in curry, mustard and canning, among other things. Adds yellow color. Scientists are studying the active ingredient (curcumin)for alzheimers, arthritis and cancer.

List of Ingredients

TURMERIC:
Closely related to ginger, it is an aromatic root which is dried and ground to produce a bright, orange-yellow powder. It has a rich, warm, distinctive smell, a delicate, aromatic flavor and helps give dishes an attractive yellow coloring. Use in curries, fish and shellfish dishes, rice pilafs and lentil mixtures. It is also a necessary ingredient in mustard pickles and piccalilli. All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor.


Recipe

Use 1-2 teaspoons in a family dish where each person will get 1/2 or 2/3 teaspoon. Too much in a meal can upset your stomach and is not good for you. Use turmeric to stop a cut from bleeding.

Use on bruises to reduce swelling. Heat the spice with slaked lime to form a paste and apply to the bruise. This will take a couple of hours to reduce swelling and a few minutes to eliminate pain.

For oncoming colds drink a pinch of raw turmeric in a glass of milk will make you "hold up better".