Turmeric for Better Health

While the focus of this blog is not on healing, mention must be made of the additional benefits that these seemingly simple gifts of nature bring and contribute to health and well-being.  It should be noted that the spices over the years have been used for some benefit that it brought to human health. For example, the components of curry all contribute in some way to proper digestion; is it that spices were digestive aids primarily and taste and flavour were just collateral benefits? 

Let's consider Turmeric. Much has been written in aurvedic aand natural medicines, and many publications as well as online resources. The Daily Meal recently carried an article written by Dr. Verma, touting Turmeric as the queen of spices and a powerful healer being used in both food and medicine for centuries.

Turmeric Powder (whydontyoutrythis)

SOME BENEFITS OF TURMERIC

1. anti inflammatory, anticarcinogenic, antooxidant, antibacterial, antiviral, antifungal and antimutagenic properties.
2. liver detoxifier 
3. ability to ward off Alzheimer's disease and allergies
4. reduce cholesterol levels
5. pain relief from arthritis
6. heal wounds
7. control diabetes
8. inhibit liver disease
9. boost immune system
10. prevent cancer

Turmeric used as a mask for healthy skin and glowing complexion

TIPS TO INCLUDE TURMERIC IN YOUR DIET

Blend into smoothies

Add a pinch to tea or warm water

Mix in warm milk

Use in soups

Add to juices

EAT A CURRY everyday

POPULAR PRODUCTS WITH TURMERIC 

Lime Pickle

Wait!!! The next time you squeeze limes or lemons, don't throw out the skins.

While the purpose of this blog is to understand spices and to accept and appreciate the exotic cuisine of India from the perspective of a Trinidadian, that understanding can also bring home innovative ideas from the continent that can spice up our own local dishes. Here is something that I adapted from what I saw in India; its lime skin pickle.

LIME (SKIN) PICKLE

Various Pickles

INGREDIENTS:

1 dozen limes (skins)

1 tbsp Chilli powder

1 tbsp Cumin powder

1 tbsp Coriander powder

1 tsp Fenugreek 

100g Mustard (seed) powder

1 cup Mustard oil

1 tbsp Kalonji

1 tsp Fennel

2 tbsp salt

METHOD:

1. Gently roast fenugreek, fennel and kalonji in heavy skillet
2. Grind in coffee grinder until fine powder
3. Cut each half lime skin in four (each lime cut into 8)
4. Blend all spices in a large bowl
5. Salt should be a little excessive (this is what will preserve the pickle since no preservatives are used)
6. Add lime skin pieces and mix thoroughly until all spice mix sticks to the skins.
7. Pack tightly in a glass bottle.
8. Heat mustard oil (not to break bottle) and pour over the lime skins until covered.
9. Let settle and top up if necessary to cover the pieces
10. Sun for about 2 months until skins are tender.

Note: If you prefer, you can use limes instead of the skins only. Just remove the seeds when the limes (or lemons) are cut in half.

The juice from the lime adds a totally new dimension to this pickle.

Feel free to adjust the spice to create your own distinct taste!!!