Is it Turmeric or Curcuma or as the dutch say ‘Geelwortel’? Very confusing all those names for one and the same little root. In addition, it also has some migthy fine healthy properties and it is delicious in many dishes. ELLE Food health expert Sophia van Sorgen tell us about this cute but powerful root.
The superpowers of this little root
Turmeric or Kurcuma? All these different names is a bit confusing. But if you like to cook, chances are it’s already present in your kitchen. Most people have it in powder form, but you can also buy it fresh, it looks like the little sister from ginger. Turmeric is quite a common spice in the Asian cuisine, especially the Indian. It gives those Indian curries their characteristic yellow color, together with a mild bitterly taste. But did you know it’s also a powerful antioxidant and that is anti-viral and anti-bacterial? And that it seems to have great potential to fight all kind of diseases. Lately, turmeric has been the object of numerous scientific studies.
The substance Curcumine
There are over 80 different kinds of turmeric plants. The most used and also most promising is Curcuma Longa, related to ginger (more about ginger soon). The substance within it, Curcumine, in particular. Curcumine has been recognized as a potent cell protectant, anti-oxidant and anti-inflammatory agent. Turmeric has been used for centuries to support healing during cancer. And it’s a traditional Chinese herbal medicine and Indian Ayurvedic medicine.?Now modern science is figuring out how and why it works.
Countries such as India in which turmeric is frequently consumed in the daily diet have lower rates of many cancers. So don’t hesitate to add to your food as a cooking spice to add anti-inflammatory, anti-oxidant and anti-cancer properties to your daily diet. With this recipe, you can’t go wrong.
The Recipe: Curry with chickpeas, spinach and turmeric
2 tbsp coconut oil
1 onion, chopped
2 cloves of garlic, crushed
1 .5 tsp of ground turmeric
1.5 tsp ground cumin
0.5 tsp chilli powder
4 tomatoes, chopped
400 gr of chickpeas, drained and rinsed
2 handfuls of spinach leaves
1 tbsp chopped coriander
Heat the oil in a frying pan and fry the onion for about 4-5 minutes. Stir in the garlic and the spices and fry for a few seconds. Add the tomatoes and bring to the boil. Put in the spinach and coriander and cook for another 3-4 minutes. Add a bit of salt to taste. Serve with a bit of (gluten free) naan bread or a pitta. Enjoy! Lots of love,
Lots of love,
Do you have a question about nutrition and how it works or want to know whether something is real or a nutrition myth? Send an email to firstname.lastname@example.org o.v.v. “Sophia Sorgen” and Sophia might answer your question in a future blog.