Turmeric, the 'golden' spice
Turmeric, the 'golden' spice
How many times you've experienced a scent to fill you with images, activate your imagination, travel you to places far away?
Crossing for instance the spice shops, around Euripides Street, in the center of Athens, you will surely have created a sense of East. And yet there are spices that at first glance they don't seem to have anything intense, something that will attract your attention; but they prove to be gold. Turmeric belongs to this category of spices because of its a distinctive aroma and, moreover, of its great tasting and nutritional value.
The historical roots of turmeric and its use
Turmeric has a bright orange-yellow color. It is mainly used in Asia and in some Middle Eastern countries. As a spice is particularly widespread in the kitchens of India, Bangladesh, Pakistan, Iran.
In the West, the turmeric came from Arab merchants around the 13th century. However, its story goes back thousands of years b.C. Various peoples living in India used it as a medicine for many illnesses, in addition to other uses, such as dyeing clothes.
Ayurvenda, one of the oldest traditional medicine systems in India, resorted to curcumin for the treatment of many diseases such as common cold, liver diseases and indigestion while using it locally on wounds. It is no coincidence that this plant has been linked to various religious ceremonies, in India and other countries.
The base in curry
One of the most popular turmeric-containing spices is the curry. However, in order to avoid misinterpretation, we should clarify that curry is a mixture of many spices, and turmeric can be used alone, giving the food a slightly bitter - spicy flavor and orange-yellow color.
Turmeric through clinical studies
The last, especially, years, turmeric has come into our lives not only for its taste but also for its healing properties, which are now beginning to stimulate the interest of scientists.
The most important substance of turmeric is curcumin, which is considered a powerful antioxidant that fights oxidative stress and inflammation. This property is associated with the prevention of cholesterol, diabetes mellitus, and few researchers believe it has even anticancer effect. Also, there are clinical studies which show that turmeric spirits can have antifungal and antibacterial activity.
Therefore, with the turmeric you will not only taste your food, but you will enrich it with a substance that has a positive effect on your body. This is the big difference with other spices, which doctors usually recommend to avoid or at least not to use them often.
Nutritional gastronomic combinations
The turmeric can be tasted in vegetables, meats and soups, that is, dozens of foods due to its mild taste, while perfectly matching all red sauces and tomato-containing recipes.
One of the most emblematic uses of turmeric is to make "Golden Milk". This Indian drink is thought to have healing properties, combining the benefits of curcumin and other substances. Indeed, the good news is that you can do it yourself, with materials that you can easily get. All you need is to warm up to moderate heat:
- a cup of almond or coconut milk
- a teaspoon of sweet turmeric
- half a tablespoon of freshly ginger
- a little black pepper
- a pinch of cinnamon
The mixture needs good stirring and caution that it does not burn and its healing properties are destroyed. Then strain and drink it as a tasty drink. For more flavor you can add a spoonful of honey.
Aggeliki Koskeridou
Holistic Doctor – Counseling Psychotherapist
Doctor of Naturopathic Medicine
MSc c. Health Psychology
insta: dr_aggelikikoskeridou_official
