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maltatoday, SUNDAY, 3 APRIL 2016 35 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, particularly Maharashtra, 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 and dis- tinct 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 powerful anti-inflammatory in both Chi- nese and Indian systems of med- icine, and has also been used to treat a wide variety of conditions including flatulence, jaundice, menstrual difficulties, bloody urine, haemorrhage, toothache, bruising, chest pain and colic. Turmeric is 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 can also fight bouts of diarrhoea. Recent research has also prov- en 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 colour. • Mix brown rice with raisins and cashews and season with turmeric, cumin and corian- der. • Add a pinch of turmeric on sautéed apples, and steamed cauliflower and/or green beans and onions. • For a creamy, flavour-rich, low-calorie dip, try mixing some turmeric and dried on- ion 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 lentils recipes. • Give salad dressings an or- ange-yellow hue by adding some turmeric powder to them. Fine food of the week Bright yellow healing properties of turmeric Food For the cake • ½ cup butter, softened • 1 cup sugar • 2 eggs • 3 – 4 oranges, zest only • 1 ½ cups plain flour • ¼ tsp baking powder • ¼ tsp baking soda • ½ tsp salt • 1 tsp turmeric • ¼ cup orange juice • ¼ cup milk • ½ tsp vanilla For the orange syrup • ¼ cup orange juice • ¼ cup sugar Candied orange peel • 1 cup water • 1 cup sugar • peel of 2 large oranges METHOD 1. Pre-heat the oven to 180C. 2. Grease and flour a loaf pan or line with parchment. 3. Cream the butter and sugar to- gether till pale. 4. Add eggs and orange zest and whip some more. 5. Sift the dry ingredients together in a bowl. 6. Combine the orange juice, milk/ buttermilk and vanilla extract in another. 7. Add the flour mixture and or- ange juice mixture to the batter alternately, beginning and end- ing with the flour mixture. 8. Spoon in to the prepared pan, and bake for 40-45 mins or till it passes the toothpick test. 9. To make the orange syrup, heat the orange juice and sugar in a saucepan for a few mins till slightly thick. 10. Let the cake cool to room tem- perature, remove from pan, poke holes in it with help of a fork and pour the syrup gener- ously on it. 11. To make the candied peel, boil the peel in plain water and drain the water. In another saucepan add water and sugar and bring to boil, now add the peel and simmer till the peel is cooked, it turns translucent. 12. Let it cool, drain excess syrup and use the candied peels to decorate the cake. Recipe of the week Orange and turmeric cake