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maltatoday, SUNDAY, 21 FEBRUARY 2016 35 Fine food of the week GROWN in the southeast forests of Asia, Indian curries would not be complete without some of the bright yellow coloured turmeric spice. The spice comes from the rhi- zome of a plant in the ginger family and though it is some- times available fresh, it is usually sold dried and ground, in pow- der form. Turmeric has a peppery, warm and bitter flavour and a mild fra- grance slightly reminiscent of orange and ginger, and while it is best known as one of the key ingredients used to make an In- dian curry, it also gives ballpark mustard its bright yellow colour. In some areas, usually where the turmeric plant is grown, par- ticularly Maharashtra, Goa, Kon- kan 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 and distinct flavour to the food that they are wrapping. Curcumin, the active ingredi- ent in turmeric, can also be used to test acidity in food, as it turns yellow in acidic foods and red in alkaline 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 recent years, largely due to re- cent research that has highlight- ed 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 power- ful anti-inflammatory agent in both Chinese and Indian systems of medicine and has also been used to treat a wide variety of conditions including flatulence, jaundice, menstrual difficul- ties, bloody urine, haemorrhage, toothache, bruising, chest pain and colic. Turmeric is a fantastic cure for throat infection. Simply mix a spoonful of turmeric with hot milk and drink it down. The hot milk will soothe the sore throat and the turmeric fights the throat infection. When mixed with honey, tur- meric has been known to help counter anaemia and simply mixed with water it can also fight bouts of diarrohea. Recent research has also proved that turmeric 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 col- our. • Mix brown rice with raisins and cashews and season with turmer- ic, cumin and coriander. • Add a pinch of turmeric on sautéed apples, and steamed cau- liflower 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 mayonnaise, salt and pepper. Serve with raw cauliflower, celery, sweet pepper, and broccoli florets. • Turmeric is a great spice to complement recipes that feature lentils. • Give salad dressings an orange- yellow hue by adding some tur- meric powder to them. Bright yellow healing properties of turmeric Food Recipe of the week Serves 4 Ingredients • 2 tbsp butter • 1 onion, finely diced • 2 garlic cloves, 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 corian- der • 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 un- til soft. 2. Add the spices and chilli and cook for a further 4-5 min- utes, 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 to- gether 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. Parsi eggs Though turmeric is most often found ground as a powder it can also be found fresh