Spice of the Month Club: Turmeric
One of the things I find most fascinating about India is its rich and historic relationship with spices. Many of the seasonings we take for granted in our kitchens today come from India. Centuries ago, the quest for Indian spices launched the age of discovery, built empires, and drove colonization.
I want to know more about the colorful and flavorful array of Indian spices, how the Indian people have historically used them, and how they have influenced cultures around the world. This month, we are getting to know a bitter, yet bright and warm spice called turmeric.
Turmeric is best known for its rich, warm, golden color.
Turmeric comes from the root of the curcuma longa plant, a member of the ginger family native to southern India. To make turmeric, the root is boiled and ground into a powder.
Evidence suggests that the Vedic cultures of India were using turmeric more than 4,000 years ago. They may have first used it as a dye due to its deep, rich, yellow color. Some Buddhist monks still use turmeric to dye their robes. By 800 BC turmeric was being cultivated and traded across much of Asia and parts of Africa.
Turmeric comes from the roots of the curcuma longa plant.
Turmeric probably first made its way to Europe along ancient trading routes with the Roman Empire. It shows up in the writings of Roman physicians around 40 AD. Marco Polo encountered turmeric during his travels in 1280 and eloquently described it as like saffron, but not really saffron. Westerners became more familiar with turmeric in the 19th century when curries and other Indian inspired dishes became popular among the middle classes in Britain.
The Haldi ceremony is an important part of traditional Hindu weddings in which the bride and groom apply turmeric to their faces and hands.
In the Hindu religion, turmeric is associated with purity and auspicious beginnings. In Hindu weddings, the bride and groom apply turmeric to their faces and hands to purify themselves, bless their union, and ward off bad spirits. Devotees use turmeric to adorn images of the Gods and to paint religious symbols. Turmeric is also used in kunkumam, the colored powder applied to the forehead in many Hindu rituals.
In the ancient Indian medical tradition of Ayurveda, turmeric has dozens of medicinal uses including as a decongestant, antiseptic, pain reliever and anti-inflammatory. Western medicine has noted some benefits of curcumin, the active ingredient in turmeric, in treating hay fever, depression, liver disease, Chron’s disease, stomach ulcers, and osteoarthritis. Researchers are also exploring its potential in treating cancer.
I recently had a light cold with a stuffy nose and cough. My host family gave me tea with turmeric. I enjoyed the taste but was most impressed at how it seemed to alleviate the congestion in my nose and chest.
My new favorite hot beverage for a cold: tea with lemon, honey, and turmeric.
Turmeric has a mild bitter, earthy flavor and a pungent aroma. In the West, we are probably most familiar with turmeric as the star in most curries. It gives curry its warm, golden color and balances the sweetness of the cinnamon and cloves.
But you can add a dash of turmeric to almost anything for a pop of color and exotic flavor. Because of its bitter taste, a little goes a long way. Turmeric goes great in soup, rice, or sautéed vegetables. It can add a little pizzazz to hummus, mustards, or other dips. Put it in marinades for chicken or steaks; combine it with pineapple or apricot for a sweet and sour marinade. At breakfast, I like a little turmeric sprinkled on my fried eggs or in my oatmeal. And, of course, add it to your tea with a little lemon and honey for a hot, cozy, beverage guaranteed to boost your mood.
So, next time you are enjoying a bit of curry, think of this brightly colored root from India and remember the important role it has held in the history and culture of this amazing land for thousands of years.
Do you have any tips for using turmeric? Share them in the comments. I would love to hear them!
