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Five Points On Turmeric

Discussion in 'Recipe Central' started by Anusowmyan, Mar 27, 2019.

  1. Anusowmyan

    Anusowmyan Gold IL'ite

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    *Turmeric is a familiar spice in the Indian cuisine. It is used as colouring & flavouring agent apart from a preservative in pickles. Fresh, dried and powdered form of Turmeric is available in the Market. In many south Indian homes turmeric plant is grown and they are used especially during festivals.

    Pongal Festival in Tamil Nadu Harvest Festival Pongal Celebration 2011 Tamilnadu


    *Turmeric belongs to the family of Ginger. It is highly grown in Asian continent. Its colour is yellow, because of which it is known as golden spice. It tastes bitter but has a good aroma.


    *Every spice has got some speciality and uniqueness, upon its addition it will help to enhance the dish in a particular way. Turmeric is normally added to give colour to the dish. Turmeric is used in different ways as a sign of auspiciousness in many rituals. Turmeric leaves along with fresh turmeric roots are used in the harvest festival during the month of January.


    *Fresh turmeric pickles are prepared and stored for long time use. It is similar to ginger pickle. Home grown turmeric is preferred to making pickles. Dried turmeric are roasted and added in preparing various powders like sambhar, rasam, and masala powders. Powdered turmeric is added to currries, rice preparations and used in tempering many dishes.
    fresh turmeric pickle recipe | kachche haldi ka achaar | pickle recipes


    *Turmeric powder is used as a cleansing agent and best for skin care and many cosmetics prepared in the traditional way has definitely a place for turmeric. Its an antiseptic, anti –inflammatory and anti –allergic product which makes it to be a part of Indian Medicines.
     
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  2. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello: After a long time I visit here
    2. That is nice about curcuma or curcumin.
    3. My mom & spouse used to put a particular ( slender one) in gingily or mustard oil warm it up along with a spoonful of raw rice one red chilli and five six black pepper and when it is tepid hot, anoint before bath every Friday.
    4. I remember Deepavali early morning !
    5. But for presenting thamboolam to visiting guests, she would prefer with betas leaves the viral manjal some what round or elliptical.
    6. I used to see in our groceries or in inventory list gundu manjal and virali.
    Now a days seldom I see these except in weddings.
    7. We for our kitchen Indian cuisine buy ready made powder of reputed brands and mix it for flavour and colour before use in Dhall or sambar or in curry. 8. Cosmetic purpose in South is slowly dying down yielding to carcinogenic parabin preservative added beauty products.
    Thanks for your wonderful and useful - as always been- hints and tips.
    Regards.
    God bless.
     
  3. mahalakshmi001

    mahalakshmi001 Senior IL'ite

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    • Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties. ...
    • Curcumin Is a Natural Anti-InflammatoryCompound. ...
    • Turmeric Dramatically Increases the Antioxidant Capacity of the Body. ...
    • Curcumin Boosts Brain-Derived Neurotrophic Factor, Linked to Improved Brain Function and a Lower Risk of Brain Diseases.
    • for snizzing cold is best antibiotic
     
  4. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello: As a rejoinder, I wish to add to my foregoing FB as under:
    It is believed , Regular consumption of Haldi in some form or other help in later years by retarding onset of Alzheimer’s .
    2. When an event like pilgrimage or journey or a person hospitalised, my mother always used to apply turmeric on a piece of white damp cloth and a One Rupee coin placed in it rolled and leave at the foot of the Altar praying for success or victory or early recovery. I always found her wish stands fulfilled. One such event I narrated in my
    “Hey Presto! The Lord Of The Ring , Crow And Squirrels”. Her diamond ring gone missing and the squirrel next day at washing stone in the backyard left on her foot.
    Regards.
     
    Last edited: Mar 27, 2019
  5. hjg6578

    hjg6578 New IL'ite

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    Did you also know that there are absorption issues with turmeric? Turmeric may absorb better in a supplement form that uses a hydro-soluble technology instead of spice form in cooking.
     
  6. PR9

    PR9 New IL'ite

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    I have seen people adding turmeric to the milk and drinking.
    1) What is the benefit of this?
    2) How often can we do this? daily or some other frequency?
     
  7. Amulet

    Amulet IL Hall of Fame

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    Apparently, there is money in peddling it, if one can bottle that in style; if it were a german bottle, it could be JűS :buenrollo:. Drinks like this (all over Asia ) have a persistent "tail" (the long remaining aftertaste in the throat) of raw, uncooked turmeric. Like how your DIL would serve a rasam that is not given that last frothy boil to remove that tail. :facepalm:
    [​IMG]

    However, there is also scientific research that helps the business:
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3025067/pdf/nihms-201350.pdf
     
    Last edited: Mar 28, 2019
  8. Anusowmyan

    Anusowmyan Gold IL'ite

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    thanks for all five of you for replying with many info's about turmeric. my answer to PR9- as for as i know consuming milk by adding turmeric is done during cold or cough.
     

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