Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Clove (Laung, Lavanga)

Cloves (Lavanga) - Photo by Anjali Damerla

During the 16th and 17th centuries, Portuguese, French and Dutch, all fought to control the trade of this amazing spice. The Arabs tried to keep the origins of their cloves cargo a closely guarded secret. Columbus sailed west in search of this aromatic spice and found the West Indies. Few years later, Vasco da Gama sailed around Cape Good Hope to India searching for this same spice.

That’s the power of cloves.

Cloves are unopened flower buds of a very attractive evergreen tree. Clove buds are picked when they reach the full size and just about to turn pink. Once picked, the buds are dried in the Sun, at which point they turn reddish brown in color. Cloves derive their name from Latin “clavus” meaning “toenail”. To me it looks more like an engagement ring with some clasps. In Sanskrit, it is aptly called “DevaKusuma”, meaning divine flower.

Cloves work as an astringent, a stimulant, a rejuvenator and an aid to digestion. They help to reduce nausea and hiccups. Cloves increase blood circulation and known to relieve stomach pains.

One of the famous Ayurvedic medicines Lavangadi Vati is mainly made of cloves and is used to cure colds, cough and sooth sore throat. Cloves are well known for their antiseptic properties and are essential in toothpaste, tooth powder and mouthwash preparations.

Clove tea is great as a stress buster and for treatment of depression. Steep some cloves in hot water to make Clove tea. This aromatic and warming tea is used to get relief from nausea during travel and it also encourages the body to sweat, which is helpful in fever. Clove tea compress can relieve sore muscle aches.

One of most attractive avatar of cloves is Pomanders (also called Clove Oranges). It’s the most aromatic, easiest and natural potpourri that one can make in 15 minutes. It is a nice project for kids, a perfect gift for many occasions.

Neem-Clove Tooth Powder - Photo by Indira SingariPomander - Photo by Anjali Damerla
Neem-Clove Tooth Powder ………………… Pomander

How about using cloves in dessert? Cloves are added to Apple pie, Pumpkin pie and Apple cider. Another interesting and simple dessert is Poached Pears with Cloves and Cinnamon.

Recipe:

3 Pears (choose ripe but firm ones)
4 cups water
7-8 cloves
2 cinnamon sticks
Zest and juice of 1 orange
¾ cup sugar

Boil water with cloves, cinnamon, orange zest. Once water starts boiling, add orange juice. Peel the pears and place them in the water. Cover and simmer for about 12-15 minutes. Take the pears out and boil the water for another 15 minutes until it concentrates to thick and syrupy.

Serve poached pears with some syrup drizzled over it and some ice cream on the side.

Cloves are an essential ingredient in many masala powders and used as whole or ground in traditional Indian recipes. Bechamel sauce, one of the mother sauces in French cuisine, is made with something called Onion pique (pee-kay). Onion pique is a peeled, raw onion that is studded with bay leaves and cloves. Onion pique is a simple way to flavor the sauces and the soups. This cute website even has a song on onion pique.

It is amazing how much flavor and aroma Mother Nature has packed in this tiny, unopened flower. Mother Nature sure is very humbling and awe-inspiring.

Onion PiquePoached Pear in Clove Syrup
Onion Pique ……………. Poached Pear in Clove-Sugar Syrup
~ for Think:Spice-Cloves at Canela and Comino

by Anjali Damerla

Health Notes:
Cloves: Nutritional Profile

Posted by Indira©Copyrighted in Fruits, Herbs and Spices, Anjali Damerla, Cloves(Lavangam) (Thursday April 17, 2008 at 12:31 pm- permalink)
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Kokum (Garcinia Indica, Amsool)

Kokum (Amsul, Amsool, Sol)
Kokum (Amsool, Amsul, Sol)

The kokum tree is a graceful tropical tree and grows in the Konkan, Malabar and Kanara regions of Western India that are gifted with rich soil, adequate rainfall and very good sunshine. Kokum tree reaches a height of 10-15 meters, has dark green foliage and a pyramidal shape. The tree blooms from November to February and the fruits ripen in April-May. The kokum fruit ratamba looks similar to small variety plum, and has dark purple color when ripe. Fruits are harvested when ripe and only the rind is preserved by drying in the Sun. That is Kokum. Sometimes salt is rubbed onto the rind to speed up the drying process.

Just like tamarind, kokum is mainly used as a souring agent. Kokum has a fruity and tangy flavor. Kokum fruit is considered to act as a Cholagogue, and is also used in treatment of skin rashes caused by allergies. Kokum fruit is steeped in sugar syrup to make Amrut-Kokum, and is used to avoid sunstroke.

When buying kokum, look for soft, pliable rinds. Good quality kokum is dark purple in color. I have seen Kokum with white crystals on it and it just means that too much salt was used in the drying process. No worry. Just wash the kokum rinds in cold water before using.

Another avatar of kokum is Kokum Butter, an excellent emollient, and is now used by the cosmetics industry for lotions, creams, lip balms and soaps. Kokum butter has a relatively high meting point, considered one of the most stable exotic butters (Shea butter, cocoa butter, etc) and hence doesn’t need refrigeration. It is extracted from the kokum seed and is supposed to reduce degeneration of skin cells and restore elasticity.

Ayurvedic medicine considers Vrikshamla, Sanskrit name for kokum, to be pitta pacifying and uses the fruit, root, bark of Kokum tree to treat acidity, pitta related allergies and some abdominal ailments.

Konkani cuisine has given the world an amazing gift of Sol Kadhi, an appetite arousing drink prepared with kokum and coconut milk. Sol kadhi involves almost no cooking. Some enjoy Sol Kadhi with rice and roti, but I love to drink it just by itself.

Sol Kadhi Ingredients
Coconut Milk, Green Chilli, Kokum, Cilantro, Cumin and Jaggery

Sol Kadhi

5 or 6 Kokum
1 cup coconut milk (Homemade, or Canned unsweetened type)
1 green chilli
½ teaspoon cumin seeds
Sugar or jaggery, and salt - to taste
2 fresh sprigs of fresh cilantro

Soak Kokum in a cup of warm water for half an hour, to soften and to release juice.

Grind green chilli and cumin to fine paste.

Once the kokum water turns pink, take it in a big cup or glass. Add coconut milk. Stir in sugar or jaggery and salt to taste. Also the cumin-chill paste. Mix. Garnish with cilantro leaves and drink immediately. Do not leave kokum soaked in as it will make the sol kadhi sourer than normal. (Some also like to add a pinch of grated ginger and garlic.)

During winter, I warm up the sol kadhi for few minutes and enjoy it as a soup. During hot summer months, I prefer to take it at cold or at room temperature.

If you have never tried Kokum before, then Sol Kadhi would be a good start. The agreeable flavor and sweet, acidic taste will get you hooked on this amazing Kokum drink.

Sol Kadhi
Soul’s Awakening in Baby Pink ~ Sol Kadhi

By Anjali Damerla

Previously on Anjali’s Supreme Spice Series: Herbs and Spices

Posted by Indira©Copyrighted in Coconut (Fresh), Herbs and Spices, Anjali Damerla, Kokum (Amsool) (Thursday January 24, 2008 at 12:42 pm- permalink)
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Saffron (Kesar, Kumkuma Puvvu)

Saffron, Kesar, Kumkuma Puvvu (Copyrighted Image by Indira Singari)

The majestic Saffron is one spice that rightfully deserves our respect. The number of hours spent plucking the saffron flowers and then the stigmas is just mind blowing. Something like 50,000 flowers, a football field-sized patch, must be grown to produce just one pound of saffron.

Saffron is the stigma of crocus flower, so the botanical name Crocus sativus. Harvest season lasts for 2 weeks and the flowers are picked each morning. The 3 stigmas in each blossom are hand-picked. After plucking, the stigmas are light roasted which dries the stigmas and fixes the flavor in the threads. This delicate stage of roasting is done only by the most expert of farmers. Even as little as a minute too long on the fire and the whole batch would be ruined.

The saffron crocus is sterile and the crop is propagated by corm multiplication. Each corm lasts only for one season and then is replaced by up to 10 cormlets. The size of the corm has a very significant effect on the production of daughter corms, and on the production of flowers and the yield of saffron. Saffron flower is amazingly beautiful and fragrant. It has pale lilac petals with dark colored veins. Saffron crop can tolerate frosts and an occasional snow. It grows in a wide range of soils but thrives in clay-calcareous soil.

Saffron is used in Ayurveda as a good heart tonic for all three doshas, and is also an important ingredient in many Ayurvedic medicines. For example, “Shatavari Plus” has saffron as one of its main ingredients. Saffron has circulatory stimulant properties, is warming and very rejuvenating. Saffron milk is an excellent remedy for Anemia. It is also known to tonify the female reproductive system. The cosmetics industry uses saffron in lotions and creams for its ability to nourish and lighten the skin.

And, of course, we all are familiar with the bright golden yellow Saffron robes of Buddhist monks. The color of their robes speaks volumes of their renunciation. When a young green leaf turns yellow or orange, it falls off from the tree. The Buddhist monks wear yellow saffron robes to constantly remind them to let go and not cling to the earthly pleasures.

Since Saffron and Kashmir are inseparable and I am such a big tea fan, we have to have a cup of Kahva (Kashmiri chai with saffron). This tea is amazingly aromatic and an experience in itself. Here is a very good post on Kahva. Note that this Kahva is different from Kava, a herbal drink from south Pacific.

A classic and simple dessert with Saffron is Shrikhand.

Classic Shrikhand with Saffron:

1-cup whole milk yogurt
1-cup sugar
Saffron - 1 teaspoon, or to your liking
Charoli (chironji) - 1 tablespoon, or to taste
Crushed cardamom seeds - ¼ teaspoon

Tie yogurt in a clean muslin cloth. Keep in a sieve and place a heavy pan over it. Keep overnight to drain all water. Once all water is drained from the yogurt, add sugar and mix really well. Sugar must be dissolved completely. Add crushed cardamom, saffron. Serve with charoli on top.

Some of you might remember that I mentioned once about growing mustard seeds and enjoying the beauty of Punjab in my own backyard. Now, how about a little Kashmir in your back yard. We can grow our own Saffron!. Looks like some avid gardeners are even growing Saffron in containers. There are a lot of online vendors and nurseries where you can buy the saffron corms. Growing Saffron is time consuming and needs a lot of patience. But I think I am up for this project too.

Now let’s see… I have mustard from Punjab, Saffron from Kashmir… Hmm … what’s next?

by ~ Anjali Damerla of Supreme Spice

Notes:
For a fabulous array of saffron recipes: Think Saffron

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Play, Learn and Earn Rice to Help
What was the score, and how many grams?:)

Posted by Indira©Copyrighted in Herbs and Spices, Anjali Damerla, Saffron (Kesar, Kumkum Puvvu) (Thursday November 15, 2007 at 4:07 pm- permalink)
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Fenugreek Seeds (Methi, Menthulu)

Fenugreek Seeds (Menthulu, Methi)

The one flavor category that is fading away from our meals today is the “bitter” flavor. The bitter taste category is considered to be one of the most healing and cleansing tastes by Ayurveda. Use of fenugreek seeds in traditional tadka is a good way to incorporate the bitter taste once in a while.

Fenugreek (Trigonella foenum-graecum) is a member of the pea family. Fenugreek plant is an annual with yellowish-white flowers and its pods contain 10-20 seeds. The common method of harvesting is to uproot the whole plant, allow them to dry in the Sun and then remove the seeds by threshing.

Whole fenugreek seeds have no aroma but once ground, they release flavor and sharp, spicy aroma. These seeds are very high in protein. 3.5 ounces (100 gms) of uncooked seeds supply 23 gms of protein. This is almost equivalent to the amount of protein found in a 3 -3.5 ounces serving of meat, fish or poultry.

Fresh Fenugreek, Menthi Kura, Methi
Fresh Fenugreek Leaves (Menthi Kura, Methi)

Methi (Fenugreek) Sprouts
Fenugreek Sprouts (Methi, Menthula Molakalu)

Fenugreek seed sprouts are used in salads. These sprouts are rich in iron and phosphorous. Juice from the sprouts is considered a cleanser of the kidneys and bladder.

In Maharashtra, we make an interesting pickle with methi sprouts, called Methi-Mirchi. This pickle stays good just for one to two days .

¼ cup fenugreek sprouts
1 Green Chilli – slit in middle and then cut into small pieces
2 tsp Mustard seeds
Pinch each - Asafoetida and turmeric
1 Lemon and salt to taste

Heat oil. Add mustards seeds, asafoetida, and turmeric. When mustard seeds start to pop, then add fenugreek sprouts and green Chilli. Mix well. Take off the heat. Add salt to taste and squeeze lemon juice. This pickle has a great combination of bitter, spicy and sour tastes.

Methi-Mirchi Pickle ~ From Anjali's Kitchen
Methi-Mirchi Pickle ~ From Anjali’s Kitchen

Fenugreek seeds are antiseptic and warming. It also has expectorant qualities and is used to ease coughs and sore throat. Fenugreek tea is used as a Blood builder and cleanser.

To make fenugreek tea – bruise 2 tablespoons of seeds. Add four cups of water and bring to a boil. Cover and simmer for ten minutes. Add honey or lemon to flavor.

One of the five spices in Panch phoran is fenugreek seed. They are also added in curry powder, sambar powder and essential picking spice. It’s a very common practice for most of us to add a few fenugreek seeds to tadka when making everyday dal.

Dal-Methi with fenugreek seeds is a common dal among us Maharashtrians. I make this dal at least 2-3 times a month and it’s a good way to introduce fenugreek seeds to kids.

To one cup toor dal, add two to three teaspoons of fenugreek seeds and two cups of water. Pressure-cook to soft. Heat oil. Add mustard seeds, turmeric, green chilli and asafoetida. Add the toor dal-methi mix. Cook for two minutes. Season with salt and cilantro. Serve with roti.

Ingredients for Dal-Methi ~ from Anjali's Kitchen
Ingredients for Dal-Methi ~ from Anjali’s Kitchen

Ah! And how can we talk about fenugreek seeds and not talk about Fenugreek Seed Laddu (Methi Laddu)? Considered to be good for health and winter warmers, methi laddus are consumed in winter season to ward off cold, cough and fever. Here is a simple methi laddu recipe from Bawarchi.

It’s also a common practice in many parts of India to give methi laddu to the lactating mothers. I had these laddus after my daughters birth and many who have tasted these laddus would agree with me that they do not bring out the “hmm…” feeling. But Lakshmi Ammal of “Cook Food and Serve Love” has come up with an interesting Sweet Fenugreek Pongal. I wish I knew about this pongal eight years back.:) (Since fenugreek seeds are considered a uterine stimulant, they are avoided during pregnancy.)

Packed with protein and punch, and with so many benefits, it’s no wonder that the tiny fenugreek seeds have earned a very respectable place in our Indian spice box.

~ Guest Article by Anjali Damerla of Supreme Spice

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If you have questions about fenugreek seeds, please post them in comments section. Anjali would be glad to answer them for you. Thanks.

Posted by Indira©Copyrighted in Indian Ingredients, Menthi Kura(Fenugreek), Anjali Damerla, Methi, Kasuri Methi (Thursday October 4, 2007 at 6:16 pm- permalink)
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Mustard Seeds (Aavalu, Rai, Sarson)

Brown and Tiny Mustard Seeds from Telengana Region, Andhra Pradesh, India Also Known as Chitti AavaluBlack Mustard Seeds from India
Tiny Brown Mustard Seeds from Andhra Pradesh also Known as “Chitti Aavalu” in Telugu
and Black Mustard Seeds from Bharath

According to old-world tales, there was an interesting exchange of messages between King Darius of Persia and Alexander the Great.

King Darius sent a sack of sesame seeds to Alexander to show the vastness of his army. To this, Alexander responded with a sack of mustard seeds to imply not only the number but also the power, energy and the fiery nature of his men.

Mustard seeds are one of the oldest spices known to mankind and valued for their antiseptic, antibacterial, carminative and warming properties. They are also good source of omega-3 fatty acids, iron, calcium and protein. Mustard greens are an excellent source of Vitamin A, iron, zinc and improve blood circulation.

Mustard is a very economical plant. Its leaves are used as a vegetable, flowers and pods in salads and seeds as a spice. Mustard seeds hardly give away any fragrance when whole. This is because the enzyme that creates the hot, pungent taste of mustard is activated when it comes in contact with liquids. And for this very reason we wait for the mustard seeds to pop in our tadka. The popping of mustard seeds imparts the sharpness and nutty flavor to the dish.

The vibrant yellow flowers of mustard plants shout out the impending arrival of spring to the world. Folks in Punjab celebrate Basant Panchami when spring arrives with amazingly beautiful, bright and cheery rolling fields of mustard. A favorite of Bollywood films, fantastically yellow mustard fields are breathtaking and romantic. When you talk about mustard and Punjab, it is only natural that one thinks of “Sarson Ka Saag”. This one of a kind dish is best enjoyed with Makke de Roti (corn roti).


Sarson Ka Saag with Roti, and
Toasted Mustard Seeds, Part of Traditional Tadka or Popu

There are three types of mustard seeds – white (actually they look more yellow than white), black and brown. Brown mustard looks very identical to black mustard but has only 70% of the pungency. Mustard seeds are harvested when the pods are fully developed but not yet ripe. The mustard hay is then stacked to dry and then threshed to remove the seeds.

Oil of mustard is a rubefacient. It irritates the skin when applied and dilates the small blood vessels underneath the skin. This increases the flow of blood to the skin and makes it feel warm. Mustard plasters are used to relieve chest colds and coughs. To make a mustard plaster, mix some powdered mustard with warm water and spread it as a paste on a doubled piece of soft cloth. Do not apply this plaster directly on the skin. Take care to see that you don’t keep it on for more than 15 minutes.

A mustard foot bath is a traditional remedy for colds and headaches. Add one teaspoon of mustard powder to a bowl of hot water and soak your feet for about 15 min. The warming nature of mustard clears the congestion by drawing it away from the source. These foot baths or mustard plasters should be used carefully since mustard can irritate skin if used for longer durations. Also never use this remedy on small children.

I have read that it is fairly easy to grow mustard. If you plan to try it, make sure you choose a sunny area in your yard. Mustard is an annual plant and germinates easily. It spreads easily too so you just need to make sure that it doesn’t take over your entire yard.

I just loved the idea of harvesting our own mustards seeds, like this gardener had done and I am going to give it a try this year. Only time will tell whether I can actually get substantial amount of mustard seeds from my garden or not, but I will at least get a small piece of Punjab with beautiful and bright yellow flowers.

Guest Article by ~ Anjali Damerla of Supreme Spice
Photography by: Indira Singari

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If you have questions about Mustard spice, please post them in comments section. Anjali would be glad to answer them for you. Thanks.

Posted by Indira©Copyrighted in Indian Ingredients, Indian Kitchen, Sarson (Mustard Greens), Herbs and Spices, Mustard Seeds (Aavalu), Anjali Damerla (Thursday September 13, 2007 at 5:12 pm- permalink)
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Asafoetida (Asafetida, Hing, Inguva)

Food blogging has opened a new way for me to meeting interesting people who also share my passion and philosophy in cooking. Anjali Damerla of Supreme Spice is one such person. She belongs to the spice world and has a great knowledge about our traditional and ancient spices and herbs. I truly believe that we all could benefit from her knowledge. Through her periodical articles on Mahanandi, Anjali will be sharing the benefits and uses of various spices and herbs.
~Indira.

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Asafoetida (Asafetida, Hing, Inguva)

Asafoetida, Powdered Form
Asafoetida ~ Powdered Form

Asafoetida is a resinous gum that is extracted from the root and stem of genus ferula, a type of giant perennial fennels that is at least 4 yrs old. The stem/root of the plant is slashed and kept in shade while the sap seeps out and hardens. This dried, grayish-white gum is then scraped off which turns reddish and finally reddish-brown as it ages. The asafoetida that we buy in stores has only about 30 -40% of pure asafoetida and the rest is edible starch (rice or wheat flour) to make the powder more manageable. Sometimes gum arabic, turmeric and some additional color are also added to it.

In India, we use asafoetida in our pickles, as a substitute for garlic and of course, in our tadka/popu. The traditional popu/tadka process is incomplete without this spice. Asafoetida was introduced to the West by Alexander the Great in 4th century BC and was used in ancient Roman cuisine as a substitute for a North African plant named Silphium.

Ayurveda highly recommends including all six tastes in our meals. The six tastes are – salty, sour, sweet, bitter, pungent and astringent. Asafoetida comes under the pungent category. Foods and spices that are pungent stimulate appetite and improve digestion. Asafoetida is very helpful in alleviating the sensation of heaviness, fullness or bloating after a heavy meal. Asafoetida has extra heating properties and is used in Ayurveda to rekindle digestive fire. It is also supposed to act as a blood purifier.

Many of us know that a pinch of asafoetida with a glass of buttermilk helps reduce indigestion. But not many know that asafoetida is also used to alleviate toothache. Add a little lemon juice to asafoetida powder and warm this mixture a bit. Soak a cotton ball in this warm mixture and place it on the aching tooth. Or another remedy is to mix pure asafoetida powder and salt, place this mixed powder on the aching tooth. Asafoetida is also used by Homeopathy doctors to treat Irritable Bowel Syndrome.

When it comes to cooking, asafoetida is a must for lentil dishes and curries with green leafy vegetables. Asafoetida is also used a lot for flavoring pickles like tomato, mango etc, and in sauces and is one of the main ingredients in Worcestershire sauce. Adding asafoetida to popu/tadka results in a wonderfully complementary flavor. I also believe that this special spice adds relish to food.

An article on asafoetida is incomplete without a mention of Hingashtak, also known as Hingawastaka. It’s a mixture of 8 spices - asafoetida, black pepper, carom seeds (ajwan), cumin, ginger, pipli (Long Pepper), nigella seeds (Kalonji) and rock salt. In olden times, every family had its own variation of Hingashtak. My own version is a simple mixture of asafoetida, black pepper, ginger, cumin, ajwan and salt. Grind all these spices and mix with rice (squeeze a bit of lime juice if you want) and have just 2-3 morsels of this yummy rice. You can make tiny pills of the Hingashtak and have it before meal. Hingashtak is very heating (and hence aids digestion), so eat very little.


Asafoetida, Black Pepper, Ginger, Cumin and Ajwan ~ for Hingashtak

~ Guest Post by ~ Anjali Damerla of Supreme Spice
Photo Credit : Indira Singari

If you have questions about asafoetida spice, please post them in comments section. Anjali would be glad to answer them for you. Thanks.

Posted by Indira©Copyrighted in Indian Ingredients, Indian Kitchen, Herbs and Spices, Asafoetida (Inguva), Anjali Damerla (Thursday August 30, 2007 at 6:31 pm- permalink)
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The New Home of Mahanandi: www.themahanandi.org

Turmeric (Haldi, Pasupu)

Food blogging has opened a new way for me to meeting interesting people who also share my passion and philosophy in cooking. Anjali Damerla of Supreme Spice is one such person. She belongs to the spice world and has a great knowledge about our traditional and ancient spices and herbs. I truly believe that we all could benefit from her knowledge. Through her periodical articles on Mahanandi, Anjali will be sharing the benefits and uses of various spices and herbs.
~Indira.

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Pasupu (Turmeric, Haldi)

Turmeric (Pasupu, Haldi)
Fresh and Dried Turmeric Root, Turmeric Powder and Fresh Turmeric Paste

Turmeric is probably the most revered spice in Ayurveda.

One cannot imagine a Hindu festival or wedding without this amazing wonder of nature. The western world has just started to understand turmeric whereas our ancestors knew it properties for centuries and incorporated it in our daily cuisine.

Turmeric has anti-inflammatory, antiseptic properties and is considered a blood purifier. Curcumin, found in turmeric, is an anti-oxidant. Anti-oxidant is a substance that has the ability to stabilize or neutralize the damaging effects of free radicals. An anti-oxidant may be a vitamin or mineral such as vitamin C or zinc. Free radicals are produced when cells convert oxygen to energy. A few free radicals are not dangerous, but too many can damage cell membranes, proteins and DNA. To get more information on free-radicals read this article. There’s a lot of research being done to see whether turmeric can be used to treat arthritis. Studies have also found that India, with its turmeric rich cuisine, has fewer cases of Alzheimer’s.

It’s interesting to see how Indian culture has incorporated turmeric in everyday life. In Andhra, women used to apply turmeric paste to their feet everyday (this custom is still going strong in some interior parts of Andhra). The reason behind this custom is that not many wore sandals/chappals in olden days and by applying turmeric paste they made sure that their feet were healthy. Now that’s smart.

Unfortunately, the turmeric powder that we buy in stores nowadays has some food color added to it. In my experience, pure turmeric has an orangish tinge to it. No wonder turmeric was confused for saffron in olden times and was also known as “Poor man’s saffron”.

Turmeric Milk and Turmeric Tea
Turmeric and Honey ~ for Turmeric Milk and Turmeric Tea

When it comes to turmeric in cooking, I add it to the tadka/popu but also sprinkle some after the vegetables are cooked. The most popular usage is warm milk with some turmeric and honey/sugar. My daughter sometimes complains of body ache after a long day of jumping and running (or after “sports day” in school which is invariably on the hottest day of the month). I give her a glass of warm milk with turmeric and it really helps. Milk with turmeric is also good for preventing and curing pimples. A mixture of honey and turmeric is a time tested remedy for sore throat. Gargling with warm water to which salt and turmeric is added, works well too.

Another interesting way to benefit from turmeric is to take it in the form of tea. Here is a simple recipe for Turmeric Tea: Boil water, add turmeric powder, grated ginger (or cardamom pods work well too), little sugar. Add some milk. Let it simmer for a few more seconds. Enjoy.

Turmeric is getting a lot of attention from researchers around the world. Hopefully this will generate more interest in Ayurveda too.

~ Guest Post by ~ Anjali Damerla of Supreme Spice
Photo Credit : Indira Singari

Posted by Indira©Copyrighted in The Essentials, Indian Ingredients, Indian Kitchen, Herbs and Spices, Turmeric (Pasupu), Anjali Damerla (Thursday August 16, 2007 at 7:15 pm- permalink)
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