Turmeric Health Benefits and Culinary Uses

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Turmeric Benefits and Uses

One of the spices that you often see on the shelves but do not think much about is the spice turmeric. I bet you didn't think that you could do much with that? Well you would be wrong about that! This spice has a ton of uses, both for food and for health purposes. The turmeric root can get rid of digestive problems, and alleviate inflammation. You will learn everything that there is to know about this useful root in this ebook guide. You will be able to get rid of inflammation and digestive problems with only one cheap spice from your local grocery store. Turmeric is also thermogenic in nature, so it actually causes your cells to burn calories just by eating. Once you start using this cheap, easy-to-get spice you will be able to get rid of inflammation, joint pain, digestive problems, and lose weight to boot! Read more...

Turmeric Benefits and Uses Summary

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Author: Kimberly Scott
Official Website: www.secretsofturmeric.com
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Turmeric Curcuma domestica Zingiberaceae

Turmeric contributes a bright yellow color and distinctive flavor to food. It is a principal ingredient of curry powder and the colorant in mustard powder and some pickles. Turmeric comes from the dried rhizomes of Curcuma domestica, a sterile triploid unknown in the wild. Its closest relative may be the diploid C. aromatica, which has an orange-red rhizome used as a dye, cosmetic and drug, but not as a spice because it smells of camphor. C. aromatica is native to the Indian subcontinent, and turmeric may have originated from C. aromatica by human selection in cultivation. Turmeric is widely used in Southeast Asia medicinally, as a cosmetic, and in religious rituals. This suggests to some that it spread very early from India to Southeast Asia. Turmeric probably also spread later, with Hinduism, since it is involved in some Hindu rites. Buddhist robes are dyed yellow with turmeric and turmeric spread east to Polynesia primarily as a dye. It reached Tahiti, Hawaii, and Easter Island...

Turmeric CI Natural Yellow 3 Curcuma spp Zingiberaceae

Native to both India and China turmeric is also known as Indian saffron . This underground stem or root of the Chinese Curcuma longa is the commercial variety of turmeric plant that is used for dyeing, the coloring matter being curcumin. It is one of the few natural dyes that is used as a direct dye, that is, requiring no mordant to give it a reasonable degree of fastness to the textile. The dried rhizomes, about 1 inch or longer and lk inch in diameter are very hard and have an external yellowish-grey color. For dyeing purposes the rhizomes are simply ground to a fine powder. The fine dust that was prevalent during this operation gave the workers a strong yellow complexion and is still used as a skin dye during festivals and celebrations. Since the introduction of synthetic direct yellow dyes turmeric is much less used, being much more sensitive to acids and alkalis and having a lower degree of fastness to light. Other varieties of

History of the Spice Trade

The beginnings of man's use of and trade in spices cannot be dated with certainty. Egyptians of the 3rd millennium bc used many spices (most native to the Mediterranean and Middle East) in their embalming techniques. Cardamom and turmeric, both probably of Indian origin, were known and grown in Assyria and Babylon by the 8th to 7th centuries bc. By the time of the Greek and Roman Empires, there were well-established overland trade routes across Asia, most notably the

Saffron Crocus sativus Iridaceae

Saffron, from dried stigmas of Crocus sativus, is the world's most expensive spice. It takes seventy thousand flowers to produce about half a kilogram of saffron. Its name comes from the Arabic zafaran (yellow) and saffron was the Mediterranean equivalent of the Asian turmeric. In Classical times, saffron was strewed on floors as a perfume and figured in Roman trade with India. By 960 ad, the Arabs were cultivating saffron in Spain, while the Crusaders probably introduced it to northern Europe. Being expensive, saffron was often adulterated, as described by Pliny. In 15th century Germany, traders found guilty of adulterating saffron were burned or buried alive. Saffron reputedly cured everything from toothache to plague drinking saffron tea induced optimism and saffron tea was even added to canaries' drinking water.

Pepper Black and White

Purseglove et al. (1981) note that pepper was one of the first oriental spices introduced to Europe. Theophrastus (ca. 2300 b.p.) alluded to black pepper and long pepper. At the time of Christ, pepper probably traveled from India through the Persian Gulf to Charax, or up through the Red Sea to Egypt, thence overland to Alexandria and the Mediterranean. By a.d., customs was levied on long pepper and white pepper but not black pepper. Hindu colonists took pepper to Java. In his 1298 memoirs, Marco Polo describes pepper cultivation in Java and mentions Chinese sailing vessels trading in pepper. By the Middle Ages, pepper was big in Europe, to preserve and season meats, and, with other spices, to overcome the odours of bad food and unwashed humanity. Toward the end of the tenth century, England required Easterlings, early German spice traders in England, to pay tribute including 10 pounds of pepper for the privilege of trading with the Brits. Under Henry II, 1180, a pepperer's guild was...

Synergy

Many spices are more potent when mixed. French quatre epices (pepper, cloves, ginger, and nutmeg) is often used to make sausages and may in fact make the sausage last longer. Curry powder (which contains 22 different spices), pickling spice (15 spices), and chili powder (10 spices) are broad-spectrum antimicrobial melanges (Sherman and Billing, 1999). Andrews (1995) elaborates on this spice called curry. Originating in India, curry is a combination of freshly ground spices, principally chili pepper, with as few as 5 or as many as 50 spice ingredients. Slightly roasted ground chillis are powdered and mixed in with ground turmeric (for color) and adding coriander, along with other spices, alphabetically, allspice, anise, bay, caraway, cardamom, celeryseed, cinnamon, cloves, cubeb, curry leaf, dill, fennel, fenugreek (both leaves and seeds), garlic, ginger, juniper, mace, mint, mustard, nutmeg, pepper (both black and white), poppyseed, saffron, sumac, zedoary, not to mention salt....

Spice Statistics

Black pepper and onion were used more frequently (63 and 65 ) than garlic, 35 , chilis, 24 , lemon and lime juice, 23 , parsley, 22 , ginger, 16 , and bay leaf, 13 . Then came coriander, cinnamon, cloves, nutmeg, thyme, paprika, sweet pepper, cumin, celery, turmeric, allspice, mustard, cardamom, saffron, mint, dill, oregano, basil, lemongrass, sesame, tamarind, sage, rosemary, anise, marjoram, caraway, capers, tarragon, juniper, fenugreek, horseradish, fennel, and savory (Sherman and Hash, 2001). Those that I fail to include in this book, I have covered earlier in my Culinary Herbs (Duke, 1985) and or Living Liqueurs (Duke, 1987). I anticipate a CRC Handbook of Medicinal Culinary Herbs as a sequel to this spice book, lamenting that there is no clear-cut line between the definitions of spice and culinary herb. But all are medicinal.

Barbara Pickersgill

Spices, like herbs, add interest to a diet containing mostly bland carbohydrates and mask unpleasant flavors in imperfectly preserved meat. They are characteristically aromatic, usually but not always because they contain volatile oils or resins. Virtually any part of the plant may be used rhizomes (ginger, turmeric), bark (cinnamon), leaves (curry plant), flower buds (cloves, capers), stigmas (saffron), arils (mace), but most often fruits and or seeds are used. Spice-producing species are not distributed randomly, taxonomically or geographically. Some families provide many different spices, notably Apiaceae (aniseed, caraway, coriander, cumin, dill, and fennel) and Zingiberaceae (cardamom, ginger, and turmeric). In others, only one genus is involved, for example Solanaceae (Capsicum) and Orchidaceae (Vanilla). None of the major spices is native to Africa the Americas provide only three (chili pepper, allspice, and vanilla) but the Far East is disproportionately rich and the Indian...

Cloves

Containing the dental analgesic eugenol, cloves have quite a medicinal reputation. USDA's Richard Anderson (Am. Health, Nov. 1989, p. 96) reports that bayleaf, cinnamon, cloves, and turmeric all can treble insulin activity, hinting that as little as 500 mg might be enough to have some effect. A tea of 500 mg each of these spices, with coriander and cumin, should be enough to treble insulin activity, possibly helping in late-onset diabetes.

Saffron

Obviously, there is something wrong with the accounting above. Spain is a classic supplier, and I believe the price there is correct. If anyone is buying saffron at less than 1000 a ton as the figures above indicate, it probably isn't saffron, possibly azafran or turmeric. While Azafran is the Spanish name for turmeric in Latin America, where turmeric is common and saffron is not, za'faran was the arabic word for yellow. Traditionally, saffron has been the western food colorant corresponding to turmeric in the east. Columbus may have changed all that, if I can believe all the FTEA statistics.

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