Thursday, October 23rd 2008

By mohini bhavsar

     Remember those dinners at the corner Indian restaurant? You’ve probably indulged in the aromatic and tasteful cuisine from the East. As you take a bite of that warm, fluffy naan bread, you notice a fresh yellow curry stain. It may be hard to wash off, but hold no grudge against the curry powder, because as many may be unaware, it is known to have special healing powers. Who says tasty food can’t be healthy too?

     A unique system of healing and cuisine is practiced in Asia, specifically China and India. There is the blurring of lines between food and medicine with “therapeutic restaurants,” which combine appetizing dishes with healing agents and spices specifically for each customer. Even with Ayurvedic medicine (Indian ancient medicine using herbs) and Chinese medication, dietary modifications are generally made to suit health needs. Certain ingredients are highly valued for their health promoting properties.

     Turmeric is the spice in curry that gives it that yellow color we are familiar with in Indian cooking. Though turmeric is widely used as a food colorant in yellow mustards and as a fabric dye, it is also used to treat digestive and liver disorders. It is also quite common to use turmeric spice as a wound-healing agent, which is beneficial even in small doses.

     In recent years, curcumin, the active component of turmeric, has been highly studied for its incredible medicinal and healing properties.  In fact, curcumin extracts at health food stores are used as treatments for a variety of health concerns. Widely known for its anti-inflammatory properties, curcumin’s hydroxyl and phenol groups give rise to its therapeutic effects. Epidemiological observations also suggest that turmeric consumption may be a good preventative method for cancer. In result of these preliminary observations, the focus of current research has switched toward understanding curcumin’s anti-cancerous properties.

     As an integral herb in India, turmeric is used in numerous home remedies and recommended to keep in your home as a one-stop shop to heal wounds, improve skin conditions, and reduce symptoms of the seasonal flu. The best news is that it is the safest herb to use as a healing agent. A teaspoon of turmeric powder in a cup of warm milk, three times a day, has long been considered an effective Ayurvedic treatment for colds and influenza.

     Thinking of using turmeric in cooking? Turmeric is often confused with and substituted for saffron because of its yellow-orange color, but note that the flavor does not compare. Turmeric is really pungent and the odor gets stronger when cooked. A little definitely goes a long way. When stored fresh, turmeric looks very much like ginger. However, it is most common to find turmeric in its ground powder form. Besides curry powders, turmeric works well with chicken, eggs, rice, seafood and sauces.

     So take a deep breath, and fret less when your fingers are yellow or your shirt is stained with curry. Instead, take heart in the fact that this yellow spice carries many medicinal virtues. Perhaps a weekly curry dish will help “spice up” your immune system.

Tags: alternative medicine, curcumin, curry, spice, turmeric