Turmeric: Great Recipes Featuring the Wonder Spice that Fights Inflammation and Protects Against Disease
Containing over 70 international recipes, Turmeric is a cookbook dedicated to one of the most versatile and ancient spices. Originally grown in India and southeast Asia, turmeric is often called a "wonder spice" because of its remarkable curative properties and health applications. But it is the unique, peppery, and earthy taste that has made it so popular across the globe. All of the rich history, recipes, and medical properties of this wonder spice have finally been collected in a single cookbook and resource.
In recent decades, medical researchers began noticing a lower rate of certain diseases in countries whose inhabitants regularly consume turmeric-rich dishes. Studies have found evidence for turmeric's therapeutic advantages as related to preventing or treating Alzheimer's, arthritis, atherosclerosis, cancer, cardiovascular disease, diabetes, digestive problems, liver disease, stroke, and infections. Turmeric has many anti-inflammatory and antioxidant properties, which might well be why it has long been used as a panacea.
Readers will find a dazzling array of exotic yet straightforward recipes in Turmeric for soups, snacks, meats, seafood, vegetables, and even pickles and chutneys. These delicious and nutritious dishes will quickly add wonderful flavor to any meal while also promoting lifelong healthy habits.
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1–2 tablespoons 1/2 teaspoon ground 1/2 teaspoon turmeric 30 minutes Add the onion almonds bay leaf bell pepper black pepper boil butter chili powder chutney cilantro cloves cloves garlic coconut milk Cooked white rice coriander cubes cumin cumin seeds curcumin curry powder dish fenugreek finely chopped finely sliced fish flavor fresh turmeric freshly ground black garlic garnish Gas Mark golden brown ground black pepper ingredients Kebabs large saucepan large skillet lemon juice meat medium heat medium onions mixture oil over medium onion and fry peeled and chopped peeled and crushed peeled and finely potatoes pound 450 g powder 1/2 teaspoon reduce the heat saffron Salt and freshly sauce sauté Season to taste seeds removed Serve hot simmer skillet soft spices split peas Stir tablespoons tablespoons vegetable oil taste with salt teaspoon ground coriander teaspoon salt teaspoon turmeric powder thinly sliced vegetable oil warm the oil yellow yogurt