Herbs and Spices Add More Than Just Flavor By Rebecca Taggart For thousands of years, spices have been sought after for their flavor, medicinal qualities, status, and novelty. And while spices no longer inspire the kind of exploration, trade, and wars they did in the 15th Century, researchers are now finding a different kind of [...]
Iron Deficiency is Common Disorder. Here’s How to Make Sure You’re Getting Enough. By Rebecca Taggart Iron is the most abundant element on Earth, yet iron deficiency is the most common nutritional disorder both in the United States and the world, according to the World Health Organization. Iron is critical to our bodies’ ability to [...]
Turmeric’s Benefits Get Scientific Boost By Elizabeth Weinstein As a child growing up in Chennai, India, Aarthi Narayanan remembers that whenever she felt sick, the first line of defense wasn’t found in the medicine cabinet — it was growing in the garden. Narayanan’s grandmother plucked plants and herbs from the tropical trees and plants growing [...]
Recipe courtesy of Delilah’s Farm INGREDIENTS 2 Yugoslavian finger squash 1 tablespoon vegetable oil 1/4 cup chopped shallots 1 clove garlic, minced 1 tablespoon grated fresh turmeric or finely chopped chives 1/2 teaspoon salt 1/4 teaspoon pepper (omit if using turmeric) 1/2 cup coconut milk or almond milk 1 cup cooked rice PREPARATION Preheat oven [...]
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 to 1 1/2 cups okra, stems and any tough parts removed, and cut into rounds 1/4 teaspoon cumin powder 1/4 teaspoon turmeric powder 1/4 teaspoon chili powder or paprika 1/4 teaspoon coriander powder 1/4 teaspoon cumin seeds 1 teaspoon olive oil Salt to taste PREPARATION On a slightly warmed [...]
Turmeric is a root-like rhizome related to ginger, similar in shape but with a rich deep orange-yellow hue. It is used both fresh and dried as a spice or coloring agent, although peak flavor occurs only with the fresh root. It has a slightly peppery flavor and mustardy smell, and is common in Indian and [...]
Preparation TipsPeel with the blunt end of a spoon, and grate or chop. Take care while peeling and chopping, as turmeric will stain fingers, clothes, and plastic containers. It is used to make tea and is often grated and sautéed with onions and garlic as a base for a variety of foods, including rice, curries, and dressings.
Storage TipsFresh turmeric roots will keep in the refrigerator up to 3–4 weeks if left unpeeled. Wipe them dry if they’re damp, wrap in a roots paper towel, and place in a plastic bag in the crisper section of the fridge.
Adapted from vegetablematter.blogspot.com INGREDIENTS 1 teaspoon ground coriander 1/2 teaspoon ground pepper 2 tablespoons plus 1 teaspoon olive oil 1 tablespoon garlic, minced 2 teaspoons turmeric 1/2 teaspoon red pepper 1 head cauliflower, cut into small florets 1 shallot, thinly sliced 1 nectarine, peeled and thinly sliced 1/4 cup cilantro Salt to taste Greek yogurt, [...]
The ginger-looking branch in our West Coast TakeHome cases this week is not ginger, but fresh organic turmeric from Hawaii. Turmeric grows wild in India and Southeast Asia and has been integral to the taste, smell, and color of those lands for thousands of years. It is literally woven into the fabric of Asian life. I met a Thai [...]
Courtesy of Delilah’s Farm Report INGREDIENTS Yellow Rice 1 cup brown rice 2 cups broth (vegetable or chicken) 1 teaspoon salt 1 teaspoon butter 1 tablespoon finely grated turmeric (peel the turmeric with the side of a teaspoon, then grate on a microplane) Veggies 1/2 cup broccoli, broken into florets 1/2 small onion, sliced about [...]