One ingredient from the Indian spice box which is trending currently big time as a superfood (to use a word that is trending) is turmeric, our own haldi or manjal . Even though Arab traders introduced this herbaceous perennial, a native of India and Indonesia, to Europe in the 13th century, it has become very popular in western culture only recently. This is because nutritionists and people in general have wised up to the remarkable properties of the root of Curcumalonga , also known as Indian saffron for its bright yellow colour. Incidentally, turmeric, which is considered to be highly auspicious in the plural Indian cultures, is also used as a dye for the robes of Buddhist monks.
The bright colour of turmeric comes from the pigment curcumin, which is in fact one of its most important elements as it is endowed with strong healing properties. According to some studies it is a powerful anti-inflammatory agent, having similar effects as hydrocortisone and phenylbutazone but minus the toxicity of these drugs. Isn’t it amazing? But what is more amazing is that for centuries, maybe millennia, the knowledge of haldi’s remarkable healing potency has been preciously handed down courtesy our great grandmothers and grandmothers who used it in various forms as a panacea for a variety of ailments. In case of chest congestion or internal contusions after a nasty fall, we are advised to prepare a potion which could be just as potent as Asterix’s by boiling a teaspoon of powdered haldi with milk; to increase its curative effects, one can add gud to the mixture. One could also add a cardamom to the brew to make the taste more palatable as well as to dispel our blues, since cardamom is a mood enhancer. In fact, given that haldi is highly antioxidant, some people have this drink last thing at night for its anti-aging effect. But remember to use raw milk instead of packaged milk whenever possible.
A paste made from adding turmeric powder to heated mustard oil works wonders to heal sprains and pulled muscles when applied topically. It also helps wounds to repair themselves while assisting in remodelling of damaged skin. The above-mentioned milk and haldi potion has been found to reduce joint swelling in the case of rheumatoid arthritis. As far as cancer is concerned, turmeric helps inhibit cancer cell growth and metastases, thus preventing several cancers, such as colon, prostate and breast. For prostate cancer, it has been reported that a combination of cauliflower and turmeric seems to work best. Probably one of the most beneficial effects of turmeric is that, since it is active in removing amyloid plaque build-up in the brain (which contributes to the onset and progression of Alzheimer’s) its consumption may prevent and slow the progression of the disease.
The list of turmeric’s health benefits seems an unending one; apart from those already mentioned it is known to be a natural liver detoxifier. It also tones the spleen, pancreas and stomach. It strengthens the immune system, enhances digestion and may dissolve uterine tumours and cysts. Together with being anti-inflammatory, it is also anti-bacterial; some people even use it to regulate their blood sugar level.
One could go on and on about the remarkable properties of this ingredient considered sacred by Hindus: the foreheads of icons and warriors are anointed with it to invoke all that is auspicious; brides and grooms are smeared with a paste made from it during a ceremony eponymously called haldi both for ritualistic and cosmetic reasons. This practice is also common with some Muslim communities. At Navdanya, we promote the use of a holi powder made from besan and haldi to make the festival both ecological and skin friendly.
And now if we turn to the nutritional and culinary aspects of this ingredient, we see that it is an excellent source of iron and manganese while also being rich in vitamin B6, potassium and dietary fibres. Regarding its culinary uses, it is an important ingredient of various Indian curry powders. When combined with coriander and cumin it helps in digesting complex carbohydrates, making curries both digestible and flavourful. Given its unique characteristics, people now use turmeric in unusual ways to increase their consumption of it and thus we have breads or cakes with a dash of turmeric in them, thus contributing drama to their appeal through colour! For increased absorption, you may add a dash of ground pepper to your turmeric or slightly sauté it in ghee whenever using it.
Whichever way you chose to use this trendy ingredient, you will be on a win-win situation, both health-wise and taste-wise. A word of caution to end: since turmeric is photosensitive and loses colour when exposed to light, it is advisable to buy smaller quantities and store in a dark container. This is true for so many ingredients that we should appreciate the usefulness of the round-the-corner kirana shop which scores far above the impersonal super markets when it comes to sourcing our ingredients in more ways than one.
To kick start your usage of turmeric, we offer you this recipe to make your own curry powder blend by grinding into a fine powder 2tsps of turmeric, 1/2 tsp of black pepper, ½ tsp of red chilli flakes, ½ tsp of mustard seeds, ½ tsp of ground ginger, 2tbsps of roasted cumin seeds and 2tbsps of coriander seeds. This can then be used to flavour anything from pastas to noodles to vegetables.
World-renowned seed activist Vandana Shiva and Navdanya Director Maya Goburdhun believe in the power of local superfoods. Navdanya is actively involved in the rejuvenation of indigenous knowledge, culture and forgotten foods.
