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maltatoday, SUNDAY, 22 MAY 2011 33 RECIPE OF THE WEEK GROWN in the southeast forests of Asia, In- dian curries would not be complete without some of the bright yellow coloured turmeric spice. The spice comes from the rhizome of a plant in the ginger family and though it is some- times available fresh, it is usually sold dried and ground in powder form. Turmeric has a peppery, warm and bitter f lavour and a mild fragrance slightly reminis- cent of orange and ginger, and while it is best known as one of the key ingredients used to make and Indian curry, it also gives ballpark mustard its bright yellow colour. In some areas, usually where the turmeric plant is grown, particularly Maharshtra, Goa, Konkan and Kanara, the leaves of the plant are also used to wrap and cook food in. When the leaves are freshly picked they impart a unique, distinct f lavour to the food that they are wrapping. Curcumin, the active ingredient in turmeric can also be used to test acidity in food, as it turns yellow in acidic foods and red in alka- line foods. Although turmeric has been harvested in Indonesia and Southern India for more than 5,000 years and was introduced to Europe by Arab traders in the 13th century, it has only gained popularity in Western society in re- cent years, largely due to recent research that has highlighted its therapeutic properties. Non-culinary uses Known as one of the world's best natural healers, turmeric has uses far beyond those in the kitchen. It has been used as a powerful anti-inf lam- matory in both Chinese and Indian systems of medicine and has also been used to treat a wide variety of conditions including f latu- lence, jaundice, menstrual difficulties, bloody urine, haemorrhage, toothache, bruising, chest pain and colic. Turmeric is a fantastic cure for a throat in- fection. Simply mix a spoonful of turmeric with hot milk and drink it down. The hot milk will sooth the sore throat and the tur- meric fights the infection. When mixed with honey, turmeric has been known to help counter anaemia and, simply mixed with water, can also fight bouts of di- arrhoea. Recent research has also proved that tur- meric has been shown to fight leukaemia and other forms of cancer. Besides its healing properties it has also been used extensively as a textile dye. Serving Ideas • Add turmeric to egg salad to give it an even bolder yellow colour. • Mix brown rice with raisins and cashews and season with turmeric, cumin and co- riander. • Add a pinch of turmeric on sautéed ap- ples, and steamed caulif lower and/or green beans and onions. • For a creamy, flavour-rich, low-calorie dip, try mixing some turmeric and dried onion with a little omega-3-rich mayon- naise, salt and pepper. Serve with raw caulif lower, celery, sweet pepper, and broccoli f lorets. • Turmeric is a great spice to complement recipes that feature lentils. • Give salad dressings an orange-yellow hue by adding some turmeric powder to them. maltatoday, SUNDAY, 18 MAY 2014 FINE FOOD OF THE WEEK Bright yellow healing properties of turmeric Ingredients • 2 tbsp butter • 1 onion, finely diced • 2 garlic clove, crushed • 1 tsp cumin seeds • 1 tsp ground turmeric • 1 tsp curry powder • 1 red chilli, finely chopped • 2 tomatoes, seeds removed, finely chopped • 6 free-range eggs • 50ml double cream • 1 tbsp chopped fresh coriander • 4 slices buttered toast, to serve Method 1. Melt the butter in a frying pan and fry the onion and garlic for 4-5 minutes, or until soft. 2. Add the spices and chilli and cook for a further 4-5 minutes, or until fragrant and well combined. 3. Add the tomatoes and cook for a further 3-4 minutes, or until softened. 4. Beat the eggs and cream together in a bowl, then add the mixture to the pan and cook, stirring constantly, until the eggs are just set. 5. Stir in the coriander. 6. Spoon the eggs onto the toast to serve. Parsee eggs Though turmeric is most often found ground as a powder, it can also be found fresh These spicy scrambled eggs are typical of the Parsi cuisine of India and Pakistan and make a perfect lazy weekend brunch.