February 2009 Herb of the Month - Turmeric
Curcuma domestica

Turmeric

Turmeric is a perennial, growing to 1metre. It has large lily like green leaves and white to pale yellow flowers. The knobbly rhizome is bright golden yellow.

Turmeric is native to India and Southern Asia it is a close relative of ginger. It likes humid conditions and moist well-drained soil, protect it from frost in cooler climate. The aerial parts of the plant die back in winter remerging in spring, the rhizomes can be dug up in autumn.

In the East it is a protection from evil, a dye for Buddhist robes and in India it is used as a mild digestive and a throat clearing chew for Indian singers. The Amazon Sionas grate the yellow rhizome to dye their hammocks and wear the leaves as perfume armbands. In Thailand turmeric symbolises purity and sanctity and is used to anoint novice monks, they use the shoots and flowers as vegetables.

Cooking

Turmeric has a warm mild aroma and adds a distinct golden yellow colour to foods. It is an essential ingredient in commercial curry powders and is used in pickles especially piccalilli, adds flavour and colour to curries, devilled eggs, beans, lentil, rice, poultry, seafood and vegetables in particular cauliflower and potato dishes. The leaves can be used to wrap foods before cooking either on a hotplate, in the oven or steamed. The young shoots and flowers can be used in salads or stir-fries.

Turmeric root can be used fresh - simply clean and grate into rice dishes, curries and soup.

To make powdered turmeric - wash roots well with a small vegetable brush, place in pan and cover with water simmer for up to 4 hours or until tender. Dry until hard and brittle you can either dry them in the sun or slice and dry in a slow oven or dehydrator. Grind them with a mortar and pestle, coffee grinder or blender until powdered store in a well sealed dark container in a cool spot.

Medicinal

Turmeric stimulates circulation and the gall bladder, it improves the action of the liver and is a remedy for jaundice. It can be used to stimulate digestion, and is helpful for gastritis, acidity and relieving nausea. The anti-inflammatory properties make it useful for arthritis, asthma and eczema. Skin complaints such as psoriasis, fungal infections, athletes foot, cuts and bruises can be treated with a poultice of turmeric. It has blood thinning and cholesterol lowering properties.

Tamil Nadu Curry Powder

2 tbs cumin seeds
2 tbs black mustard seeds
1½ tsp fenugreek seeds
1½ tsp yellow split peas
6-8 whole dry chillis
25 – 30 curry leaves
1 tsp black peppercorns
1/3 cup ground coriander seed
2 tbs ground turmeric

*In a heavy base pan over low heat dry roast cumin, mustard seeds, fenugreek, yellow split peas and chillies, stir for 10 min add curry leaves and stir 2 min remove pan from heat and add peppercorns. In small batches grind in a mortar and pestle or spice grinder to a fine powder, add coriander and turmeric, mix well and store in a airtight container for up to 4 months.