Turmeric has been used through the ages as a condiment, medicine and textile dye.
Turmeric comes from the root of the Curcuma longa plant, and has a tough brown skin and deep orange flesh. This herb’s flavor is peppery, warm and bitter while its fragrance is mild and reminiscent of orange and ginger, to which it is related.
Turmeric is native to Indonesia and South India, where it has been harvested for more than 5,000 years. It has served an important role in many traditional cultures throughout the East, and is revered in Ayurveda.
Turmeric powder should kept in a tightly-sealed container in a cool, dark and dry place. Fresh turmeric rhizomes should be kept in the refrigerator. Be careful when using turmeric, since its deep color can easily stain. To avoid a lasting stain, quickly wash any area with which it has made contact with soap and water. To prevent staining your hands, you might consider wearing kitchen gloves while handling turmeric.
If you are able to find turmeric rhizomes in the grocery store, you can make turmeric powder at home by boiling, drying and then grinding them finely.
Turmeric is an excellent source of iron and manganese. It is also a good source of vitamin B6, dietary fibre and potassium.
Now, for a recipe
Pomegranate and lentil soup
Ingredients
Gram dal: 120 gm
Butter: Two tbsp
Onion (diced): one
Garlic (minced): two cloves
Water: 400 ml
Long-grain rice: 50 gm
Turmeric: one tsp
Salt and freshly-ground pepper: To taste
Fresh basil (chopped): 30 gm
Green onion (chopped): 30 gm
Pomegranate juice: 80 ml
Chopped fresh mint ( two tbsp) or crushed dried mint (two tsp)
Raisins: 2 tbsp
Preparation:
Rinse lentils several times. Set aside to drain
Melt butter in a skillet over medium-low heat. Add sweet onions and
toss to coat
Gently sauté onions until soft, about 3 minutes, stirring often
Add garlic and sauté 2 additional minutes. Add water, drained lentils,
rice, turmeric, salt, and pepper
Cover and simmer on low about 45 minutes, until lentils and rice are tender
Add basil, green onions, and pomegranate juice to the soup. Simmer an
additional 15 minutes
Meanwhile, heat 1 tablespoon of butter in a small skillet, add mint
and saute until butter turns golden
Divide soup into serving bowls. Drizzle each with the mint brown
butter and sprinkle with a few raisins to serve
