Healing power Yellow turmeric is a healing spice

Turmeric: accents in color and taste

(aid) - Turmeric is an important spice in Indian cuisine. Fresh tubers taste spicy and lightly burning to earthy. The powder is slightly milder and is used for spice blends such as curry or the yoghurt drink Lassi. Yogis love the "golden milk", for which a cup of milk is warmed with turmeric, grated ginger, a pinch of pepper and some honey.

With the turmeric, as turmeric is also called, can set new accents in many dishes, both visually and tastily. The aroma and the warming effect are due to the essential oils. Compared to ginger, the turmeric is less intense in taste, but harmonizes well with other spices. Even in India, the powder is usually used. Who processes the fresh tuber, it is best to wear gloves. Even on clothing and in the kitchen, the dye curcumin can leave stubborn stains.

The "yellow ginger" is also used in the traditional Indian healing Ayurveda. With turmeric, heavy dishes become more digestible, as the ingredients stimulate bile production and fat digestion. In addition, they increase the appetite and should have an anti-inflammatory and analgesic effect. There is a lot of research going on in this area.

Turmeric belongs to the same botanical family as ginger and galangal and is cultivated in the tropical regions of India and large parts of Southeast Asia. The perennial shrub with the scientific name Curcuma longa has long, lanceolate leaves and yellow flowers. Under the earth are the storage organs with a yellow-brown bark. They look like roots, but are thickened tubers (rhizomes). Compared to ginger and galanga, they are longer, rounder and bright orange in color on the inside.

Kurkuma powder is available in many supermarkets and spice shops, ideally kept well sealed in a cool, dark place. Fresh produce is less common and should have firm, smooth skin and a fresh break. Heike Kreutz, aid