Turmeric
Google “turmeric” and you’d be excused for thinking you’d discovered the meaning of life, the universe and everything. “The most powerful herb on the planet at fighting and potentially reversing disease” exclaims one website. (Um, it’s a spice not a herb?) “May have health benefits for nearly every system in the body” declares another. From stopping flatulence to Alzheimer’s prevention, from keeping aging, cancer and heart disease at bay via the power of antioxidants, it would seem there’s not much turmeric can’t do. And it has absolutely been used in traditional medicine (most notably, Indian Siddha and Ayurvedic) for centuries. At the heart of the health claims are powerful compounds called curcuminoids, which even conventional medicine acknowledges are potent.
Turmeric is a rhizome from the ginger family and it grows wild in the steamy jungles of South and South-East Asia. It’s used fresh or dried and usually in savoury dishes; the distinctly warm, slightly bitter, medicinal flavour is perfect in curries, braises, soups, salads, satays and the like. But it’s not unknown in sweet scenarios either, such as in sfouf, a Lebanese semolina cake flavoured with turmeric. Wildly popular with the wellness brigade, these days it finds its way into every healthy, sweet thing imaginable – from lattes to brownies to smoothies to muffins to cookie bars to popsicles. There are lots of ways to get a turmeric fix.
In its fresh state, turmeric looks a bit like a miniature version of ginger, but with darker, brown-orange skin and vibrant orange-y flesh. Look for it at good greengrocers or Indian stores. It keeps for about a week in the refrigerator, sealed in an airtight container. To prepare it, simply peel the thin skin using a potato peeler, or scrape it with a teaspoon, and chop, slice or finely grate the flesh. While fresh turmeric has a much brighter flavour, dried turmeric is easier to source and a good deal more convenient to store; substitute slightly less than 1 teaspoon of dried turmeric for every tablespoon of fresh in a recipe.
Dried turmeric can be purchased either in ground form or as whole dried fingers (which you grate to use); the latter type is less common but you will find it in Indian food stores. The drying process comes at the expense of some of the spice’s essential oils, curcumin content and pungency, with the quality varying among brands. As with any dried spice, purchase from a reputable source with a high turnover because all spices loose their zing. Dried turmeric can vary in colour from yellow to orange-yellow but note that the aroma (which should be strong, warm and a little bitter) is a better indicator of quality than the colour is. And beware. Either fresh or dried, turmeric can stain your bench and clothes.
Turmeric pickled eggs
Combine 500ml (2 cups) white vinegar, 125ml (½ cup) water, 110g (½ cup) caster sugar, 4 sliced red chillies, 1 thinly sliced onion and 2 tsp brown mustard seeds in a saucepan. Cut a 5cm piece of peeled turmeric into fine matchsticks, then add to the mixture along with 12 peeled hard boiled eggs. Bring the mixture to a simmer, stirring gently to dissolve the sugar, then cook for 5 minutes. Pack the eggs into a large, sterilised jar, pour over the unstrained liquid, then cool. Refrigerate for 2 weeks before using. Use with cured meats, in a sandwich, or in salads.
Turmeric and honey-roasted carrots
Cut 8 peeled carrots lengthways into eighths. Place in a single layer in a baking dish, then scatter with 1½ tsp cumin seeds, 2 tsp ground turmeric and 1 tsp chilli flakes. Drizzle with 100 ml olive oil and 90g (¼ cup) honey. Roast in a preheated 180˚C oven for 35 minutes or until golden and tender, adding a little water if the pan juices threaten to burn. Season to taste with sea salt and freshly ground black pepper. Serves 4-6
Lemongrass-turmeric syrup
Combine 180 g caster sugar, 125 ml (½ cup) each lime (or lemon) juice and water, 2 bruised lemongrass stems and 2½ tbsp finely grated fresh turmeric in a saucepan. Bring to a simmer, then cook over low heat for about 5 minutes to allow flavours to develop. Cool, then serve drizzled over fruit salad made using peeled, seeded and diced rockmelon, banana, pawpaw and mango, or a combination of whichever topical-ish fruits are available. Makes enough for 4-6 serves.
