A bit more about turmeric…. it was featured on a series medical treatises from 3000 BC written in cuneiform on stone tablets and has
been included in Ayurvedic tradition since about 1900 BC. If you’re interested in reading more history, I’d suggest “Foods to Fight
Cancer” by Richard Beliveau, PhD and Denis Gingras PhD. The active compound in turmeric is curcumin which is associated with antitumor,
anti-inflamatory and antioxidant properties. Another recipe my family loves which again uses some Indian spices:
Chickpea (garbanzo) Curry
Saute 1 finely chopped large onion in olive oil til edges turn brown. Add:
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 chopped garlic clove
ground chili, if desired
Add more oil if necessary, fry til spices are fragrant.
tomatoes (either 1 can diced or 4-5 diced Romas)
chickpeas (either 1 can or 1 1/2 cups fresh–available in the cooler
section in Costco–steam them first)
Simmer for a few minutes adding water if necessary and add salt to taste. Add 1/4 cup chopped cilantro and serve over rice.