Turmeric, a Never-Ending Delight!
Scientifically known as “Curcuma longa,” this aromatic plant used for seasoning dishes is a substance with countless virtues. What do we really know about this powder that colors our dishes and heals our ailments?
Where Does It Come From? Originating from South Asia, turmeric is one of the protective plants mentioned in health treaties engraved on stone tablets dating back to around 3000 BC. It has been cultivated since antiquity in India, where it is very popular. Besides India, China, Taiwan, Peru, Australia, the Caribbean, Indonesia (Java Island), and the Philippines also cultivate it.
This miraculous spice is derived from the rhizome (the underground part of the stem), boiled, dried to be reduced, and finally ground into powder. Turmeric, also known as Indian saffron, is used to flavor and color dishes. Its strength lies in correcting the acidity of food.
What Does It Look Like?
It is generally found in the form of powder but also in capsules, as a dietary supplement, or in essential oil form. It can even be found in the form of short-stemmed plants, closely resembling ginger.
What Are Its Benefits? In addition to its anti-infectious and anti-inflammatory properties, this spice is recognized by the World Health Organization (WHO) for treating stomach problems, nausea, and loss of appetite. Thanks to its antioxidant properties resulting from its high polyphenol content, this plant acts on free radicals that damage DNA. Therefore, according to several studies, turmeric is, in fact, an anti-cancer spice.
In Asia, especially in India, according to the renowned French oncologist Dr. Jean-Loup Mouysset, turmeric is recommended in medical practices for treating inflammation, overweight, viral infections, and other diseases.
How to Use It? Consuming turmeric on its own is strongly discouraged because the human body absorbs it poorly. To maximize its properties (mentioned above), it is best to use it in powder form and dilute it in a seasoning oil (preferably olive oil) or cooking oil. Additionally, combining this spice with pepper increases its absorption by the body and multiplies the anti-inflammatory effects of curcumin, also known as diferuloylmethane (the primary pigment of turmeric).
To ensure its nutritional and organoleptic qualities, it is essential to store turmeric away from light. It is also preferable to buy fresh rhizomes as they are significantly more flavorful. If you cannot find them, limit your purchase to small quantities of powder because its aroma dissipates quickly.
Revered for its color and unique aroma, turmeric remains an essential element in culinary preparations. As a well-known proverb in India says: “It is an herb against all suffering.” Don’t deprive yourself of it!
