FOOD OF THE MONTH: TEMPTING TURMERIC Friday, 7 June 2013 TumericWhat it is: Turmeric is a herbaceous perennial plant of the ginger family (Zingiberaceae). The name ‘turmeric’ is derived from the Latin terra merita, meaning merited earth. Where it’s from: Turmeric grows wild in the forests of Southern Asia, including India, Indonesia and Indochina. It is also found on nearby Asian countries and on some Pacific Islands including Hawaii. Where it’s produced: India and Pakistan are the primary producers of turmeric, but it is also grown in China and Indonesia. What it tastes and looks like: This perennial plant has dark, brownish roots and has a deep orange colour inside. It has a peculiar fragrant odour and a bitter, slightly acrid taste, similar to ginger. How to eat / use it: Turmeric has been used for more than 4 000 years for both medicinal and nutritional properties. It is eaten as a food both raw and cooked throughout Asia. While the turmeric root looks similar to ginger, it is more chewable, crunchy and succulent. Traditional methods include mashing or grinding it into a mortar to make a paste, which is then used with other spices for flavouring. Today it is mostly used as a dried root powder. A good source of: Essential vitamins and nutrients including vitamin C, vitamin B, calcium, manganese, phosphorous, potassium, zinc and other phytonutrients. It is widely known that turmeric is a promising preventive agent for a wide range of diseases, due largely to its anti-inflammatory properties. Benefits: Turmeric aids your body in a number of ways – it supports your immune system, helps to improve digestion, promotes healthy blood and liver functions and helps to cleanse your skin while also providing nourishment. According to recent studies, the main component found in turmeric – curcumin – could inhibit the growth of certain cancers, while also aiding in stomach ulcers, osteoarthritis, heart disease and other bacterial and viral infections. Happiness Soup There’s nothing like a delicious, warm soup on a cold, winter’s day and as Nigella Lawson puts it, ‘This, then, is a yellow soup to banish the blues.’ [Courtesy of nigella] Ingredients 500g (2 large) yellow courgettes (zucchinis) Zest and juice of 1 lemon 3 tbsp olive oil 1 tsp turmeric 1 litre chicken stock (or vegetable stock) 100g basmati rice Maldon salt Pepper Method Cut the courgettes – wash them by all means if you want, but don’t bother to peel them – into 5mm rings, and then finely dice them. Put them into a pan with the lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they’ve slightly softened. Stir in the turmeric and pour in the stock and lemon juice and then drop in the rice. Cook, uncovered, for 10 to 20 minutes, or just until the courgettes and rice are tender. Taste for seasoning. Leave to cool slightly before serving so that you eat the soup warm rather than hot. Other articles you may be interested in: Oats obviously Can it be coconut oil Passionate about peanut butter Sumptuous salmon Craving cacao Written by Danica Potgieter
Posted on: Sat, 15 Mar 2014 14:16:15 +0000
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