Turmeric Leaves in different cuisines
Turmeric – The Auspicious Spice
Turmeric (Curcuma longa) , the Golden Spice with enormous medicinal properties has been held sacred from time immemorial. Turmeric ,the auspicious spice implies a symbol of purity,fertility and prosperity among the Hindus. Its botanical name is Curcuma longa. Once the plant flowers,it can be cut to the base to encourage new growth. When the leaves turn yellow,its time for the rhizomes to be harvested. Cover with sawdust or dry peat and dry them in the shade. Turmeric plants are very hardy. Even after a spell of drought,the bulbs can be up and harvested.
Did you know that you can use the leaves of the turmeric plant in your cooking?
Turmeric is used in most traditional recipes,the leaves weren’t easily available in the market.Fresh turmeric leaves are widely used in India, mainly along the coastal regions, where almost every backyard will have a patch of turmeric growing in it.
Turmeric leaves uses – health benefits and culinary uses
Turmeric leaves extract and rhizomes can increase bile flow and offer a protection for gallbladder. Its have an have anti cancer properties and it is a potent antioxidant and boosts immunity.This spices provides protection form damage caused due to intake of junk foods,processed foods etc..,This is an excellent home remedy for cough and cold
Turmeric leaves in different cuisines
In a coastal regions of India turmeric leaves are propagated and used to make herbal concoctions to ward off cold,fever and other respiratory allergies
In Goa, turmeric leaves are used to make a rice dish called Patholi. A paste of rice flour and water is smeared on the leaf. Then a mixture of coconut,jaggery,cardamom and pinch of salt is spread in the centre. The leaf is folded and placed in a steamer. The leaf’s aroma intensifies as it cooks and the plant’s anti-bacterial and anti-fungal properties seep into the food.
Countries like Indonesia and Thailand also use turmeric leaf parcels to stem fish and delicate seafood. The lead needs to be soaked in water or pressed down gently in the middle to make it more pliable for folding. In Malaysian cuisine, turmeric leaves are torn lengthwise into tiny shards from the tip and added to dishes like lamb rendang,Mando chicken and soups
Turmeric leaves thai chicken dish’d taste is subtle and delicious. The leaves must not sliced with a knife. It’s best torn and added towards the end of the cooking process.
Turmeric and Turmeric Powder health articles – cooking recipes – home remedies