You may not fully appreciate the multitude of spices in the world until you start cooking with them, learning about their many applications and healthy properties. As I begin to enter into the scenes and inspirations of Indian cuisine, I have discovered another remarkable spice that until now I had kept in a small sealed spice jar in the pantry.
A staple of Indian cuisine, Turmeric is a major factor in Indian curries, and a welcome guest in many other foods. Related to ginger, the roots of the turmeric plant are cooked and dried, and then ground into a fine yellow powder to enhance the flavor and color of the food.
Turmeric is said to have properties aiding digestion and reducing inflammation. Even more importantly, it is suggested that turmeric has the potential to fight against cancer. Other applications have been investigated, but many health benefits of the spice still require further research; although in India and China it has long been used to treat various ailments.
An herbal or nutritional store will likely have turmeric in various forms for specific remedies. However, our intention here is to use turmeric in its natural aromatic form, in the kitchen.
Turmeric has a mild, bittersweet flavor, and is traditionally used in the flavor and color of stews, stews, and soups and stews, although chefs are quick to get carried away with the spice, adding everything from seasoning to fried to the mayonnaise in the potato salad. It has a fresh smell similar to sweet pepper.
Only a small amount of turmeric is needed to effectively change the color of the container, as much as 1/4 of a minimum of four grams for a serving of flour. Overuse of the spice can overpower other flavors and stains the pots. Be careful not to care or wear your clothing so as to stain the powerful dye later. Soap, water, and, if necessary, bleach used to remove any stains.
Turmeric is a sufficient substitute for crocus for its dyeing ability. Sometimes compared to Indian Crocus, turmeric is significantly less expensive, and again only a small amount is used. However, the flavor of the crocus is far superior. Turmeric receives light, so it should be stored either in dark containers or in a dark cellar. It will retain its potency and flavor for about 6-8 months.
As mentioned, turmeric is the main ingredient in curries, but you can use it with rice, chicken, vegetables, and salad. It is also the primary ingredient in some mustards, claiming responsibility for the yellow color.
To bring turmeric to the kitchen from this article, here’s a quick turmeric recipe for your enjoyment.
To begin, season two pounds skin breasts with salt. Chop two small onions, one tablespoon of garlic, 2 tablespoons of fresh cilantro, and 1 tablespoon of ginger (use ground ginger if fresh is not available).
Heat the oil in a skillet over high heat, and brown the chicken on both sides. Work in batches if necessary. Leave it. Then add the onions, garlic and ginger to the pan and saute for 6-8 minutes over medium-high heat. Then in a gram each cumin, coriander, turmeric, cayenne, pepper, and boiling water. You will see the leaves begin to turn a fabulous yellow.
Stir for one minute, add one tablespoon of cilantro, 1/2 cup of yogurt, and a pinch of salt. Return the chicken to the pot and add 1/2 cup of water. Bring to a boil, turning the chicken until it is fully coated with the sauce. Sprinkle with the remaining cilantro and a teaspoon of garam masala, cover and simmer for about 20 minutes.
When this is done, this bowl will fill the kitchen with heavenly aromas and delight the taste buds with a plethora of flavors.
