Turmeric, or turmeric is pleasantly pungent, spicy and slightly bitter, coloring all dishes with its bright yellow.
In India, the use of turmeric has been documented for 4000 years.
The plant was considered sacred and was already one of the most important spices at that time.
In the traditional Indian healing art of Ayurveda it is counted among the "hot" spices, which are said to have a cleansing and energizing effect.
For all dishes that should get an exotic touch.
Combines well in rice dishes (colors this beautifully yellow), in vegetable pans, (also combines well with coconut) stews, pasta dishes, soups and sauces and to lentils.
The earthy spice also goes very well with eggplants, spinach, chicken and fish.
The next Moroccan evening should not be missing.
TIP: To intensify the aroma, before adding other ingredients it is recommended to heat the spice in olive oil and let it foam for a short time.
The contained colorant curcumin stimulates the metabolism and has an anti-inflammatory effect.
Origin: India. Controlled quality.
Vegetable, vegan, raw vegetables
Average nutritional value per 100g:
Calories 312Kcal / 1305kj
Dietary fibre: 22.7g
Yellow paprika cream soup with turmeric.
3 yellow peppers
1 small red pepper
10 ml cream
50g sour cream or cream fraiche
1/4 l vegetable broth
2 TL cane sugar
1 tsp turmeric
1/2 teaspoon garlic slices
1 pinch of chilli
Black, freshly ground pepper
Wash the yellow peppers, remove the stalks and seeds and cut into pieces.
Peel and dice the onion.
Melt the butter and lightly fry the vegetables in it until soft, then fry for a few minutes.
Add the sugar and deglaze with the vegetable stock.
Add cream and turmeric and bring to the boil once, remove from heat and puree finely with a hand blender.
Put the creamy soup back on the stove and stir in the cream fraiche or sour cream and season to taste with the spices.
Clean the red pepper and cut into very fine cubes, add to the soup and heat briefly.
Serve fresh bread with the soup.
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Turmeric is already mentioned in the ancient Sanskrit scriptures of the Ayurvedic teachings. It is considered to be a hot, but nevertheless light and dry spice with cleansing and energizing power.
The ancient Greeks also appreciated the magic tuber from India.
Then, in the course of modern pharmacy, the medicinal plant fell into oblivion, but in the meantime it is celebrating a considerable renaissance.
No other medicinal plant has so many scientific studies as turmeric.
The main active ingredient of the root tubers is their yellow colouring, especially curcumin.
Together with the essential oils of the plant, it causes the liver to produce more fat-digesting bile and thus has a cleansing and healing effect.
Turmeric also prevents cardiovascular diseases: the healing root inhibits blood clotting and lowers cholesterol levels.
Modern studies have confirmed the beneficial effects in arthritis, psoriasis, inflammatory bowel diseases and cancer.
Turmeric naturally increases the growth of brain cells and also functions as a natural painkiller without side effects.
Even the turmeric is in a good mood. Because it reduces the breakdown of dopamine, serotonin and other neurotransmitters needed for a powerful and happy brain.
Please note: The use is not intended to eliminate or alleviate any disease, suffering or medical condition. The information given here comes from naturopathy, is based on tradition of folk medicine or many years of experience. Under no circumstances should this information replace a consultation with a doctor. If you have any questions, please contact your doctor or alternative practitioner.