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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 sometimes available fresh, it is usually sold dried and ground, in powder form. Turmeric has a peppery, warm and bitter flavour and a mild fra- grance slightly reminiscent of or- ange and ginger, and while it is best known as one of the key ingredients used to make an Indian curry, it also gives ballpark mustard its bright yellow colour. In some areas, usually where the turmeric plant is grown, particular- ly 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 distinct flavour 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 alkaline foods. Although turmeric has been har- vested 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 gained popularity in Western socie- ty only in recent 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 an- ti-inflammatory agent in both Chi- nese and Indian systems of medi- cine and has also been used to treat a wide variety of conditions includ- ing flatulence, jaundice, menstrual difficulties, bloody urine, haemor- rhage, 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 sooth the sore throat and the turmeric fights the throat infection. When mixed with honey, turmer- ic has been known to help counter anaemia and simply mixed with water it can also fight bouts of diar- rohea. 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. maltatoday, SUNDAY, 1 OCTOBER 2017 Fine food of the week Food Ingredients 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 parch- ment. 3. Cream the butter and sugar together till pale. 4. Add eggs and orange zest and whip some more. 5. Sift the dry ingredients to- gether in a bowl. 6. Combine the orange juice, milk/buttermilk and va- nilla extract in another. 7. Add the flour mixture and orange juice mixture to the batter alternately, be- ginning and ending 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 syr- up, heat the orange juice and sugar in a saucepan for a few mins till slightly thick. 10. Let the cake cool to room temperature, remove from pan, poke holes in it with help of a fork and pour the syrup generously on it. 11. To make the candied peel, boil the peel in plain wa- ter 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 trans- lucent. 12. 12. Let it cool, drain excess syrup and use the candied peels to decorate the cake. Recipe of the week 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 coriander. • 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 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 turmeric powder to them. Orange and turmeric cake Healing properties of bright-yellow turmeric Though turmeric is most often found ground as a powder it can also be found fresh