How to Benefit from Tumeric

Tumeric is a spice that may be as old as India! It is definitely an ingredient in Indian foods, especially curry (or curry powders, masalas and mixes, including Bombay Masala Mix). In addition to its culinary fame, tumeric is a great healer.

How?
Although pharmacuetical companies have concoted a way to make tablets and other sale-able varieties and doses of tumeric, I have taken it in my food all my 50 years! My mom ised it in white rice to lower its starchy and sugar content; or dilute the power of sugars in rice that is not with husk (Brown or organic).

One could buy crushed tumeric -- it is a root, or more accurately a rhizome, related to the Ginger root -- and this is available now almost everywhere there are South Asains and Indian (or Indo-Pak and Bangladeshi grocery stores). In the Baltimore and Washington, D.C, areas tumeric in sealed bags are available for under $5.00 ubiquitously, even in major stores (Giant, Safeway).

The most common use of curry is through cooking. Just add a quarter teaspoon or less of this powdered tumeric in any veggie or meat dish. Treat it as just another spice or seasoning. It cooks easily and is not punget or hot. It is mistakenly seen as hot because it is mixed with other pungent Indian spcies in mixes or masalas. In itself, tumeric has almost no taste or smell. BUt beware: it is very strong in color and will leave stains wherever it falls. However, repeated washing with soap and water will erase tumeric stains.

Uses?
The claims of tumeric are so many, it may shock and bewilder you into disbeleif.