Turmeric may reverse steps in the heart disease process by improving the function of the lining of your blood vessels.
Turmeric is a leafy tropical plant in the ginger family, which grows as a perennial in the wild.
Turmeric works well in complex blends, where its pungent earthiness acts as a base to help to bind other flavors together. Add sparingly if it is to be used on its own, so that the bitter notes do not overwhelm.
RELEASING THE FLAVOR
Frying in fat causes flavor compound molecules to disperse and form new compounds.
This only happens above 266°F (130°C), so does not occur in boiling water.
Stir together turmeric, yogurt, and crushed garlic, and then spoon over fish fillets before grilling.
Lamb and pork.
Combine with paprika, lightly crushed cumin, and oil for a meat rub, and massage into the skin before roasting.
Squash and cauliﬂower.
Mix a teaspoonful with oil and honey, and toss with vegetables before roasting.
Add a good pinch to cupcake batter along with chunks of white chocolate.
Include this slices of fresh rhizome in fish and vegetable pickles.
Can be used in a:
A curry-like Yemeni blend, popular in slow-cooked meat dishes and soups and as a spice rub.
1 tbsp. black peppercorns
7 tsp. cumin seeds
1 tbsp. cardamom seeds
1 tbsp. coriander seeds
2 tbsp. ground turmeric
Grind the whole spices and combine with the turmeric.
This spiced clarified butter is used as the flavorsome base fat for many regional African dishes, including hearty wat meat stews.
1 lb. 2 oz. (500g) unsalted butter
1 medium onion, ﬁnely chopped
2 garlic cloves, ﬁnely chopped
1 tbsp. grated ginger
1 tsp. fenugreek seeds
1 tsp. ground cumin
1 tsp. cardamon seeds
½ tsp. turmeric powder
1 tsp. dried oregano
6 basil leaves
4 sage leaves
Melt the butter in a pan over medium-low heat. Add the remaining ingredients and cook, stirring, for 20 minutes. Strain through muslin into a sterilized jar.
Malaysian ﬁsh curry paste
This classic fusion paste can be used to make a quick fish curry by mixing it with coconut milk and simmering with chunks of any firm white fish.
2 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. fennel seeds
½ tsp. black peppercorns
4 medium dried chillies
½ tsp. turmeric powder
thumb-sized piece of galangla,
peeled and chopped
3 garlic cloves, chopped
5 tbsp. shallot, chopped
Lightly roast the whole dry spices in a frying pan, leave to cool, then grind to a powder along with turmeric. In a food processor or using a hand blender, blitz together the galangal, garlic, and shallots with a splash of water to form a puree. Mix the dry masala with the fresh puree to form curry paste.
Source: Dr. Stuart Farrimond ‘The Science of Spices’.