Ingredients: Turmeric

Most of us only know of turmeric in the powdered form. It is used in many Asian and Latin dishes and it usually imparts a orange yellow tinge to the dish commonly seen in curries. Turmeric (Curcuma longa) is a member of the ginger family, common in Asia but is now grown worldwide.

While it is most probably used most for the color it imparts, turmeric is also known to have some medicinal properties and health benefits. It has antiseptic properties and is used on burns, cuts and bruises. It is also supposed to be good for digestive problems and can be made into teas. According the World's Healthiest Foods, turmeric is used in "Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic." Visit the site to learn of other health benefits from turmeric. Some of the health conditions supposedly helped by turmeric may surprise you.

When I made Beef Rendang, I found this pack of fresh turmeric from the Asian market. It was for $0.99 and there were about ten pieces in the pack. I used another piece last night on a braised pork belly dish. The rest, I put in the freezer for later use.



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