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Truth about turmeric

It's not just about spice, it's about substance as well. Here's what you need to know about turmeric

MEDICINAL VALUE Used in traditional systems

Marco Polo described turmeric as "a vegetable with the properties of saffron, yet it is not really saffron." Turmeric is an ancient spice, a native of South East Asia. It is widely cultivated in India, China, Indonesia and Sri Lanka. It is used in several Hindu rituals and to dye holy robes. Being one of the cheapest spices it has made its presence felt in South East Asian cuisine.Turmeric is the root or underground stem of a ginger like plant. It usually grows underground, as a bright yellow stem, which in turn becomes a fine yellow powder. The whole turmeric is a root with a rough, segmented skin. The root is yellowish-brown with a dull orange interior that looks bright yellow when powdered. The main root normally measures approximately 2.5cm to 7cm in length with a diameter of 2.5cm, with small tubers branching off from every part of the main stem.

As it is a tropical perennial, related to ginger, it widely grows up to a maximum of 100 cm in height. It has long-stemmed, bright green lily-like leaves which surround conical clusters of pale yellow flowers. Turmeric thrives well in the tropical and sub tropical regions, where it requires a hot, moist climate and a fairly light soil. It normally propagates through division of the root. The roots are boiled or steamed and dried for over a week and their rough skin is often removed before processing.

Medicinal value

In the Asian sub-continent, turmeric has been used for centuries to treat indigestion and a lot of other ailments. It is also used externally to heal sores and as a cosmetic. It is a rich source of antioxidants, which are natural and effective preservatives. This directly implies why turmeric is sprinkled on food to help retain its freshness. The plant's healing properties reside in its finger-like stalk, which is scaled, dried and pounded finely for use in Ayurveda and other traditional medicinal systems. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion.

Culinary uses

The yellow root is used extensively in the East and the Middle East as a condiment. In India, it is used in curries. It is used in many shell fish and fish curries, possibly because it reduces the fishy odour. When used in curry powders it is usually one of the main ingredients.

This is a recipe from my grandma's kitchen.

Steamed rice cakes with turmeric leaves

Ingredients

Raw rice 300 - gm
Coconut grated - 200 gm
Sugar/jaggery - 80 gm
Cardamom powder - 3 gm
Fresh turmeric leaves - 10

Method

Soak the raw rice overnight, drain the water and grind the rice to a smooth paste in a food processor. Wash and clean the fresh turmeric leaves and keep aside. In a non-stick pan put the sugar/jaggery, grated fresh coconut. Cook till the sugar/ jaggery melts and finish with cardamom powder. Remove from fire and keep separately. Take a fresh turmeric leaf in your palm. Spread a layer of the rice paste and in the centre spread some cooked coconut mixture and close the leaf.

The leaf is closed but the rice paste creates a coating on top of the cooked coconut. Follow the same steps to make more, but if the leaves are bigger, cut them into even-sized pieces. Steam the prepared turmeric leaves in a steamer for five minutes. Serve hot, after peeling off the leaves.

The fresh turmeric imparts a flavour during the steaming process, which again increases the palatability of the dish. This can be made with different fillings of your choice.

HRUDANANDA BEHERA
Sous Chef, Taj Connemara

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