Turmeric

Turmeric

As a condiment, a dye or a medicine the turmeric or the haldi in Hindi has been a part of Indian cuisine and culture since time immemorial. There is absolutely no substitute for that pinch of yellow in Indian cuisine. This is a condiment used not so much for its taste, but for color and health. And it is used by bride and chef with the same fondness, for different purposes of course.

Turmeric is a member of the ginger family. Botanically called Car cum longa, this perennial herb grows to a height of 60cm to 90cm. A short stem bears lifted or raised branches. The rhizome varies in color from orange to reddish brown, which when dried and powdered is transformed into haldi or the turmeric powder.

Its roots go deep into the far east it is mentioned in the Bible as a spice and food coloring agent.

Later, it came to be one of the chief commodities in the European spice trade, that lead to so much exploration and colonization. In India, turmeric has been long cultivated and has even found mention in ancient Sanskrit scriptures. Due to its numerous virtues, turmeric has always been a must in Indian rituals, ceremonies and cuisine since ancient times. For example turmeric bath synonymously referred to as a beauty bath, is considered absolutely essential for the Indian bride because the rhizome is known to help the skin glow.

Turmeric forms the basis of Indian cookery. It adds the subtle flavor and provides color to food dishes like dhoklas, khandvi and lemon rice would probably look unpalatable were it not for this small but important spice.

Ayurveda and Unani practitioners prescribe turmeric as a blood purifier and tonic. Turmeric is also a very good antiseptic and an effective remedy for chronic coughs and throat irritation when mixed with a small quantity of milk and honey. For infants and children mix it with ajwain or caraway seeds.

The turmeric root is believed to be effective in the treatment of measles. The turmeric root juice is also known to work as a deworming agent. Local application of the juice cures certain skin diseases like ringworm and scabies.

And with such attention bestowed on our very own turmeric can we afford to ignore it? Obviously not.

Nutritive value: (100g)

Calories 349k.cal
Moisture 13.1g
Proteins 6.3g
Carbohydrates 69.4g
Fats 5.1g
Fibre 2.6g
Minerals 3.5g



Turmeric Bhurji:

2 hard boiled eggs, chopped;
2onions chopped;
1 tomato, chopped;
1 piece of fresh turmeric chopped,
1 green chilli chopped;
a few coriander leaves, chopped;
salt to taste;
butter.

Heat butter in a pan and fry the onions till golden brown. Add the remaining ingredients, except the eggs, and fry till the tomatoes are soft. Add the chopped eggs and mix well. Check seasoning and serve with hot buttered toast.



Turmeric Pickle:

4 sour limes;
2 pieces of fresh turmeric;
4 green chillies;
1tsp salt.

Clean the turmeric and cut it into fine strips. Extract the juice of two lemons and cut the remaining two into fine slices.

Chop the green chillies. Mix all the chopped ingredients. Add salt and put into a clean airtight bottle. Place the bottle in the sun for five to six days till the turmeric and lemons have softened.