Contents
History of turmeric
The historical homeland of turmeric is southeastern India. The root of this plant is the main component of the famous curry seasoning, which gives the dish not only a sharp taste and specific aroma, but also a pleasant yellow color.
Even in ancient times, it was noticed that turmeric increases the shelf life of cooked dishes. The plant also dyed gloves, metal and wood in a golden color.
Appreciating all the advantages of turmeric, people began to use it as a cheap substitute for expensive saffron.
Curcumin, which is part of the plant, is still used in the production of butter, margarine, cheeses, various dishes and medicines.
The composition and calorie content of turmeric
| Caloric value on 100 g | 325 kcal |
| Proteins | 12,7 g |
| Fats | 13,8 g |
| Carbohydrates | 58,2 g |
Benefits of Turmeric
Turmeric contains essential oils and curcumin (a yellow dye). The plant is rich in phosphorus, iron, iodine, calcium, choline, as well as B vitamins (B1, B2, B5), C and K.
Turmeric removes toxins and harmful substances from the body, as it contains antioxidants that “kill” free radicals.
Scientists believe that turmeric may help fight Alzheimer’s disease (1). The spice removes excess water from the body, reduces swelling in arthritis. Turmeric also blocks cancer cells (2).
The pungent taste of turmeric helps fight viruses and bad bacteria, so the seasoning is useful for various inflammations. Turmeric normalizes the digestive system, kidneys, gallbladder and improves appetite.
The harm of turmeric
In general, turmeric is harmless. The only thing that can become a contraindication to its use is individual intolerance. So if you’re allergic to curry, you’re more likely to have a reaction to turmeric as well.
Application in medicine
Turmeric promotes the production of bile and gastric juice, so it is useful for diseases of the liver, kidneys and gallbladder.
– The most valuable thing in turmeric is curcumin. This substance has an antioxidant effect, it fights free radicals. It also protects against cardiovascular diseases and cancer. There are even studies that turmeric is used in the treatment of tumor diseases. In particular, with melanoma and its chemotherapy. It is able to neutralize the harmful effects of chemotherapy. It works great as a natural antibiotic, inhibits the growth of pathogenic flora. The use of this spice affects the work of almost all internal organs. It cleanses the body of toxins, has a good effect on the functioning of the liver, – said nutritionist Elena Solomatina, candidate of medical sciences.
Cooking application
Curry can be added to meat and vegetable dishes, fish, soups, omelettes and sauces. Turmeric makes chicken broth saturated, removes the bland taste.
“Golden milk” with turmeric
Ayurvedic drink prolongs youth and normalizes the functioning of the internal organs of the body. Helps with colds and bad mood. Milk is recommended to drink in the morning on an empty stomach or in the evening before going to bed. Store your drink in the refrigerator
| Milk | 1 glass |
| Water | 50 ml |
| Coconut oil | 1 hours. Spoon |
| Turmeric | 1 hours. Spoon |
| Honey | 1 hours. Spoon |
Put water on fire. When it boils, add a spoonful of turmeric. Cook for 5-7 minutes. Add a glass of milk and butter to the mixture. Keep on fire for a few minutes. When the drink has cooled, dissolve honey in it.
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Pancakes with turmeric
An option for breakfast or an afternoon snack after a nap. The dish is low-calorie and nutritious. Pancakes are combined with both meat and your favorite sauce. Can be served as a vegetarian dish
| Semolina | 1 glass |
| Water | 1,5 glasses |
| Salt | 1 hours. Spoon |
| Carrots | 1 piece. |
| Onions | 1 piece. |
| Vegetable oil | 50 ml |
| Turmeric | 1 hours. Spoon |
Grind carrots and onions, fry until golden brown, add turmeric there. Pour the semolina into the water, add the frying and make the dough. After – fry the pancakes in the traditional way.
How to choose and store turmeric
Buy whole turmeric, not ground. So you don’t run into a fake. The root should be dense, without visible damage and soft sides.
Smell the turmeric. A good product has a bright pungent smell. If there is no aroma, then the product is stale and it is better not to use it for food.
If you still take turmeric in powder, pay attention that there are no lumps in it. And the package did not have holes, otherwise moisture will get into the turmeric.
Storage conditions. Turmeric is not friendly with the sun, so keep the seasoning in a dark, dry place. Glassware with an airtight lid is suitable.
Sources of
- Catherine B Sullivan, Ryan M Porter, Chris H Evans, Thomas Ritter, Georgina Shaw, Frank Barry & Josephine Mary Murphy. TNFα and IL-1β influence the differentiation and migration of murine MSCs independently of the NF-κB pathway. Stem Cell Research & Therapy. 2014. URL: https://stemcellres.biomedcentral.com/articles/10.1186/scrt492
- Ahmet Unlu, Erdinc Nayir, Muhammed Dogukan Kalenderoglu, Onder Kirca, Mustafa Ozdogan. Curcumin (Turmeric) and cancer. NIH NLM. 2016. URL: https://pubmed.ncbi.nlm.nih.gov/27837604/