Turmeric, the spice of choice
If I had to choose only one single spice for its healing properties, I would choose Turmeric. Some of the many ways in which turmeric has been used by traditional healers:
- As antacid to soothe digestive problems
- Guardian of the liver
- As a powder to prevent wounds infection
- As analgesic to relieve headache
- As anti inflammatory and antioxidant to fight and prevent; psoriasis, chronic inflammations like arthritis and Alzheimer’s!
But the most important of all is cancer prevention. Research demonstrates that the curcumin found in turmeric can fight cancer on many levels. Lowers cholesterol, used as a nutritional supplement, improves flexibility ( help with arthritis)
Turmeric balances the three Ayurvedic doshas
Turmeric is warming and bitter,it is used in Ayurveda to balance all three doshas , Vata, Pitta and Kapha. Traditionally eggs are cooked with a pinch of turmeric and black pepper to help the digestion of the heavy egg yolk. Considered a spice that supports the function of the liver and protection from toxins , helps with protein digestion and absorption.
Personally I prefer to incorporate fresh or powdered turmeric in my cooking instead of using it as a supplement . Cooking with turmeric is the best natural way to enjoy its many benefits.
Most of the turmeric produced in the world comes from India and is used in most of the curries recipes, in Morocco is used to make harira soup , traditionally eaten at the end of Ramadan. Throughout the Middle East it is used to make chermoula, a marinade used for fish especially.
The Japanese also use it , in teas, noodles, even in soaps and cosmetic creams and masks. It gives the golden robes of hindu monks in India their amazing golden colour.
Many ideas to use more Turmeric in your cooking
Heat some coconut oil and add turmeric powder , add vegetable for any stir fry
You can do the same and cook eggs in the oil. Turmeric makes the fat of the yolk more digestible.
Use the same method to cook apples .
Use it combined with dhal or lentils dishes.
Add to broth and stock to make soups.
Use it combined with coconut milk the bitter flavour will be more mellow.
Remember :
Turmeric is still used as a fabric dye, so be careful. It can stain your clothes, skin and kitchen counter! Also, If you breastfeeding it can alter the taste of the milk.
Avoid in case of jaundice, hepatitis and gallstones.
Turmeric properties :
- Antibacterial
- Antiviral
- Antifungal
- Antiseptic
- Cooling
- Anti-inflammatory
- Reduce liver toxins
