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Turmeric

In season all year

Food Description:

The spice turmeric comes from the rhizome of a plant which is part of the family that includes ginger and galangal. It is best known for its bright yellow, indelible stain, but good turmeric also gives a rich, earthy flavour. Two strains of turmeric are available as dry powders - Madras, which is mild and bright yellow; and Alleppey, which is oilier, deep pumpkin orange, and earthier in flavour.

Sometimes fresh turmeric rhizomes are available from greengrocers. Handle carefully as it will stain skin and clothing. Buy powdered turmeric from a reputable retailer, as poor quality, cheap turmeric is sometimes diluted with starches.
Store fresh turmeric in the crisper section of the fridge. Store turmeric powder in an airtight container away from light, heat and humidity.

General Information:

Category: Spice
To Buy: Sometimes fresh turmeric rhizomes are available from vegetable retailers. Handle carefully as it will stain skin and clothing. Buy powdered turmeric from a reputable retailer, as poor quality, cheap turmeric is sometimes diluted with starches.
To Store: Store fresh turmeric in the crisper section of the fridge. Store turmeric powder in an airtight container away from light, heat and humidity.
Tips and Tricks: Use Madras turmeric for colouring western-style foods such as sauces or soups. Alleppey turmeric is best for curry mixes, and Asian and Indian cooking.

Nutrition (1 Cup):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Alzheimers Disease
Atherosclerosis
Chronic Fatigue Syndrome
Depression
Indigestion
Liver Sluggish
Detoxifying
 Arthritis
Blood Clots
Cold and Flus
High Blood Cholesterol
Inflammation
Menstrual Problems
Irritable Bowel Syndrome

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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