Turmeric is a spice that starts out its life as a herbaceous perennial. Growing wild in the forests of South and Southeast Asia the plant grows up to one metre tall, with towering high branches of large leaves and beautiful flowers. The spice that ends up on our plate is harvested from the root portion of the plant. Being from the same plant family as ginger and cardamom the natural form of the turmeric root looks very similar – it can be eaten raw or, more common to Canadians, is found in the spice isle. To make turmeric powder the roots are boiled for 30–45 minutes and then dried in ovens and once cooled are ground into the powder.
Turmeric is one of the most powerful natural sources to fight disease. Turmeric contains curcumin making it an effective antioxidant and anti-inflammatory providing healing properties to many ailments such as inflammatory bowel disease, arthritis, and heart disease. It has the potential to improve cognitive function aiding in battling depression. Turmeric also decreases cancer risk and supports detoxification improving kidney function. The healing power of turmeric is also accentuated by certain foods. For example, add super spice turmeric to curries or soups that have carrot, squash or pumpkin helps the vegetables retain their beta-carotene.
The only downside I see to turmeric is the way it stains. It is almost as bad as beets. If you’re accident-prone like me keep some white vinegar handy in the kitchen to clean up stains on your clothes or countertops when cooking with turmeric. Use a combination of white vinegar, dish soap and water to clean up your spill.
This soup is just one of many great recipes that includes turmeric. It is absolutely fantastic and is really quick and easy to make. The South Asian flavour packs a punch – it’s full of spices, fibre and it has lots of protein – and because it includes turmeric, it can also help boost your immune system. Try it tonight!
Olive oil
8 chicken thighs, cut into small chunks
1 onion, diced
6 cloves garlic, minced
1 knob of ginger, minced
1 package baby carrots, cut into small chunks
2 cups cremini mushrooms, sliced
1 tsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper
1 litre water
1 large tbls chicken base (I like Organic Better Than Bouillon brand)
2 cups uncooked egg noodles (I like Fritsch brand)
1 can lentils, rinsed (I like Unico brand)
1/4 cup lemon juice
Method:
- In a large pot brown chicken in the olive oil and then move it into a bowl
- Add onion, garlic, ginger, carrots, mushrooms, and spices to the pot. Cook for 5 minutes, stirring.
- Mix the chicken base into the water and then add it to the pot. Add egg noodles and lentils
- Cover and simmer for 15 minutes
- When cooked remove the pot from the heat and stir in the lemon juice
