Turmeric

Divine Enya Mesina talks about turmeric and its many uses.

A lot of people are familiar with turmeric powder, a basic ingredient in curry powder. But while fresh turmeric is commonly available in wet markets around the country, it does not frequently go into Filipino dishes.

Turmeric belongs to the ginger family and is the rhizome of a plant called Curcuma Longa. But unlike ginger, which has a strong flavor and aroma, turmeric is milder and does not possess ginger's strong heat. The brightly colored yellow-orange turmeric operates subtly. In fact, in its dry, powder form, turmeric hardly makes its presence felt on the taste buds, making it useful for infusing dishes with a pretty yellow tinge without altering flavors.

You can make tea out of Turmeric. I simply grate it finely then simmer it for five minutes or so and sweeten it with a teaspoon of honey. Turmeric is known for its anti-inflammatory quality. It contains curcumin, a powerful antioxidant that fights free radicals causing cellular damage in the body. It also helps in lowering bad cholesterol. From my readings, I also learned that its high potassium content aids in maintaining normal blood pressure levels. Being hypertensive myself, all this is good news to me.

I also like to sprinkle turmeric powder on tilapia before frying them and adding some powder to fillets of cream dory before baking. A dash of color to my fish means additional health benefits for me. When it comes to vegetables, I have a habit of showering pale ones like cauliflower, cabbage, or zucchini with grated fresh turmeric, after which I stem them or simply saute them in garlic and onions. In just a few minutes, I can enjoy a delicious and pretty side dish.

Want to use Turmeric? Here are recipes for you to try.


Photography by At Maculangan

• eldecastro Apr 05 2011 @ 11:40pm Report Abuse

     

  This is called "luyang dilaw" or simply "dilaw" in Batangas, and is commonly used when cooking "Adobong Batangas". It is also used in "Ginataang Langka" or "Ginataang Papaya". Aside from the beautiful yellow-orangee color it gives the dishes, it also gives it that nice distinct flavor.