Turmeric, known as Kunyit in Malay and Indonesian, is also part of the ginger family; outside of Asia, it’s more readily available in powdered form. A must in many Asian and Middle Eastern cuisine, it imparts a sweet, sharp lemony yet spicy flavour to any dish it’s used in.
Pot it up for its leaves, turmeric leaves have an absolutely delightful scent, both lemony and spicy at the same time, there is no substitute for them. Turmeric leaves are essential for that melt in the mouth, world renowned Malay/Indonesian dish known as Beef Rendang. You can make Beef Rendang with kaffir lime leaves, something many people resort to, but let me tell you now, it will never be the same! So get your hands on some fresh turmeric root and pot it up!
Turmeric, as you have probably heard, is a wonder root. The West has only in recent times caught on to its benefits, something Asians have known for ages, turmeric has long been used in Ayurvedic medicine.
Power of Turmeric
The curcumin in turmeric is responsible for much of its potency. Turmeric is believed to be:
- anti inflammatory
- an anti depressant
- an anti coagulant
- a digestive aid
- able to help some cancer patients
These are just a few of the benefits as claimed by proponents of turmeric.