Herbs and Spices of Thailand. Folk medicine and traditional uses.
Ground turmeric, 30g
Item number: 23012019-15-05
Use as a seasoning.
Turmeric has a peppery and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange color.
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What are thai herbs & seeds?
Of course herbs from Thailand - The Thai cuisine has the reputation of being one of the best cuisines in the world. This is characterized in particular by their fresh, healthy ingredients, fresh herbs, gentle preparation and not least by their sharpness.
The Thais love the food spicy. The term "sharp" is really to be taken seriously in its meaning. Thai dishes are often seasoned with chili and curries and flavored with ginger and spices, but most important is the harmony of the cooking ingredients.
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Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Siddha, has recommended turmeric for medicine. Its use as a coloring agent is not of primary value in South Asian cuisine.
Turmeric is mostly used in savory dishes, but is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special copper steamer.
In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.
Most turmeric is used in the form of rhizome powder; in some regions (especially in Maharashtra, Goa, Konkan and Kanara), turmeric leaves are used to wrap and cook food. Turmeric leaves are mainly used in this way in areas where turmeric is grown locally, since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavor.
Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in Far Eastern recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.
Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient. Almost all Iranian khoresh dishes are started using onions caramelized in oil and turmeric, followed by other ingredients.
In India and Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color, and is also used for its supposed value in traditional medicine.
In South Africa, turmeric is used to give boiled white rice a golden colour.
In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as bánh xèo, bánh khọt, and mi quang. The powder is also used in many other Vietnamese stir-fried and soup dishes.
In Indonesia, turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as rendang, sate padang, and many other varieties.
In Thailand, fresh turmeric rhizomes are widely used in many dishes, in particular in the southern Thai cuisine, such as the yellow curry and turmeric soup.
In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.
Folk medicine and traditional uses
In India, turmeric has been used as a remedy for stomach and liver ailments, as well as topically to heal sores, basically for its supposed antimicrobial property.
The active compound curcumin is believed to have a wide range of biological effects including anti-inflammatory, antioxidant, antitumour, antibacterial, and antiviral activities, which indicate potential in clinical medicine.
1/4 teaspoon of turmeric mixed with a 1/2 teaspoon of olive oil, and a pinch of freshly ground black pepper. This mixture can pur used or even a variety of dishes, soups and salads are attached. When one is used in hot dishes they should be noted that these ingredients are not cooked for too long. They are better added at the end.
||Turmeric has only the disadvantage that it is hardly degraded in the digestive tract. Therefore, we recommend the combination with pepper. Pepper increases the efficacy of turmeric by up to 200 percent. For an especially delicious way to add more turmeric to your healthy way of eating, cut cauliflower florets in half and healthy sauté with a generous spoonful of turmeric for 5 minutes. Remove from the heat and toss with olive oil, salt and pepper to taste.|
Preliminary medical research
According to the National Center for Complementary and Integrative Health, "there is little reliable evidence to support the use of turmeric for any health condition because few clinical trials have been conducted."
Although trials are going on for the use of turmeric to treat cancer, doses needed for any effect are difficult to establish in humans.
Some research shows compounds in turmeric to have antifungal and antibacterial properties; however, curcumin is not one of them.
Turmeric is under study in several human diseases, including kidney and cardiovascular diseases, arthritis, cancer, irritable bowel disease, Alzheimer's disease, diabetes, and other clinical disorders.
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