Turmeric is a real superstar: it colors food yellow and our teeth white, enhances our dishes and alleviates numerous ailments and diseases. As a powder, turmeric has long been popular. But lately, the tuber has been fighting its way back into the kitchen in its raw form as well.
The origin, properties and history of turmeric
Turmeric originated in India and has been used there for over 5,000 years as a food and medicinal product. The spice came to Europe quite late: Scientists assume that the Italian navigator Marco Polo discovered the turmeric plant on his voyage in the 14th century and brought it back to Europe. Today, turmeric belongs in every good curry mixture and is also used to dye paper, ointments and textiles.
The turmeric plant belongs to the botanical family of ginger plants and can grow up to one meter high. Like ginger, the turmeric plant forms secondary rootstocks, so-called rhizomes. However, compared to ginger, these are much smaller and narrower. In technical jargon, turmeric is also called Curcuma longa. This name is derived from the Arabic word “al-krukum” (meaning saffron). The turmeric plant owes its botanical name to its interior, because the extract of the rhizomes — the yellow dye curcumin — is very similar in color to saffron. Therefore, turmeric is often referred to as Indian saffron.
The ingredients of turmeric
Turmeric contains numerous vitamins, minerals and trace elements. These include:
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin C
- Magnesium
- Calcium
- Iron
- Zinc
- Potassium
The effect of turmeric on our body
Turmeric is a real superstar. The root not only has an anti-inflammatory and digestive effect, but also helps with various complaints or diseases. Thus, turmeric can be used to relieve gastrointestinal problem, such as heartburn, flatulence and abdominal cramps. The tuber also has an anti-cancer effect and can prevent metastasis. It is often taken as an adjunct in the treatment of rheumatism or cystic fibrosis. The consumption of turmeric can also prevent Alzheimer’s disease.
However, turmeric can reduce the effectiveness of medications. Therefore, a doctor should be consulted in case of increased consumption.
Turmeric in the kitchen
Due to its slightly spicy to earthy-bitter taste, turmeric goes well with almost all dishes. However, the yellowish root harmonizes particularly well with rice, potato and vegetable dishes. The Indian tuber also looks good in soups, with pancakes or in bread recipes.
Buying and storing turmeric
Turmeric is available as a ground spice almost everywhere. In spice markets, the powder is often offered loose. However, the spice quickly loses its typical aroma in daylight. Therefore, when buying should pay attention to how the spice is offered. Preferably, one should buy turmeric powder in a tightly sealed can. The spice should be stored as dry as possible, because it spoils quickly due to moisture.
Fresh turmeric roots should also be stored in a cool and dry place. The best place for this is the vegetable compartment of the refrigerator. However, the root should not be packed airtight, otherwise it will quickly go bad.
Sources:
https://www.zentrum-der-gesundheit.de/ernaehrung/lebensmittel/kurkuma-uebersicht/kurkuma
https://www.apotheken-umschau.de/medikamente/heilpflanzen/kurkuma-verdauungsfoerdernd-und-entzuendungshemmend-736457.html#chapter-menu
https://www.gewuerzkarawane.de/kurkuma.html
https://www.gartenjournal.net/kurkuma-lagern
https://www.mein-schoener-garten.de/pflanzen/kurkuma/kurkuma-pflanze-indische-gelbwurz#:~:text=Die%20Kurkuma%2DPflanze%20ben%C3%B6tigt%20einen,sonst%20sterben%20die%20Bl%C3%A4tter%20ab
