Turmeric: The Super Spice

Turmeric is not only a peppy component in curry powder but a super drug of sorts with its many medicinal qualities. Turmeric is native to tropical areas of the world and is part of the ginger family. Turmeric before it is ground resembles a large root which comes from the Rhizome of the plant. It is boiled and dried in ovens. The powder that results from much grinding is yellow to orange in color. It's most common use is as a spice in curry but can also be used as a dye, and in medicine. Recently scientists have started research on the beneficial effects that turmeric has on patients with Alzheimer's disease, liver disorders and cancer.. It is also thought to have antiseptic and antibacterial properties; India they use it for cuts and burns and as a fluoride for their teeth. In Japan they use it in teas to cure stomach problems and on the skin to help with eczema. Turmeric, when called Avea is also being used to treat certain forms of depression. With all it's medicinal benefits its amazing that it does even more than that, it gives food a good color and great taste.

Turmeric has a buttery but bitter taste, it is said to taste like horseradish and ginger but sweeter and with a better aroma. It can be used as a substitute for Saffron since it costs a lot less. It is recommended that you purchase turmeric in moderation because although the color will remain bright the flavor will fade over time. It's best to store in airtight packaging and in a cool dark place.

When cooking with Turmeric know that the smell gets stronger when it's cooked and a small amount goes a long way. Be careful when spilling this spice because it can stain dish clothes and clothing with its strong dying capabilities.

Here are a few recipes you can try out if you want to try cooking with turmeric.

Couscous Stuffing with Currants, Apricots and Pistachios

2 Tbsp butter
1 small onion, minced
2 medium garlic cloves, minced
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp turmeric
1 cup plain couscous
1-1/3 cups homemade chicken broth or low-sodium canned broth
1/4 cup finely chopped dried apricots
3 Tbsp dried currants
1/4 cup shelled pistachio nuts, chopped
2 Tbsp minced fresh parsley leaves
salt
Ground black pepper

Heat butter over medium heat in a medium saucepan. Add onion, garlic, cinnamon, ginger and turmeric, and saute until onion softens, 3 to 4 minutes. Add couscous; stir until well coated with spices and butter, 1 to 2 minutes. Add chicken broth, bring to a simmer, remove from heat, cover and let stand until couscous has absorbed all water, about 5 minutes.

Fluff couscous with a fork, then stir in dried fruit, nuts and parsley. Season to taste with salt and pepper.

To reheat stuffing, place in a microwave-safe bowl, cover with plastic wrap and heat in microwave on high power until very hot, 2 to 4 minutes. (Alternatively, place in a saucepan, add 1 to 2 tablespoons water and reheat on stovetop.) Spoon hot stuffing into Cornish hens.

Confetti Zucchini relish

10 cups zucchini, chopped
4 cups onion, chopped
5 tbsp salt
1 sweet red pepper, chopped
1 green pepper, chopped
3 cups sugar
2 tbsp cornstarch
1 tbsp turmeric
2 tsp dry mustard
2 tsp celery seed
1/2 tsp pepper
2-1/2 cups cider vinegar

Combine zucchini, onion and salt; let stand overnight. Rinse and drain well. Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stiring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in a boiling water bath.

Piccalilli

1 lb pickling onions

1 cucumber

1 cauliflower

8 oz. green tomatos

8 oz. beans.

4 oz. salt

2 oz. plain flour

4oz. granulated sugar

2oz. mustard seed

1 oz. ground turmeric

5 cups malt vinegar

Cut vegetables into small pieces (leave onions whole) and place in a glass or earthen bowl. Sprinkle with salt, leave for 24 hours and drain. Mix together the flour, sugar, mustard and turmeric, and place in a saucepan. Blend to a paste with a little vinegar and gradually add the rest of the vinegar. Bring to a boil slowly, stirring until thick. Add the vegetables and simmer 3 minutes. Pack into hot jars and store.