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TURMERIC
By Michele Jacobson
Turmeric may be trending as America’s hottest spice - touted for its potent anti-in ammatory and anti- oxidant qualities - but it has been a staple around the world for thousands of years. Its pungent, slightly bit- ter taste is integral to the cuisines of Northern Africa, the Middle East and Southeast Asia, especially India. It is a key ingredient in the spice blend, curry, and responsible for its vibrant yellow color. ere is, however, relatively little turmeric in most curry powders - the content varies with the brand - so to reap its health bene ts use either “straight” turmeric powder or fresh turmeric.
You can add turmeric to eggs and soup, or drink it in a smoothie or tea. It’s a natural in chai, where it blends beautifully with the other warming herbs and spices, like cinnamon, ginger and carda- mom. It can even lend a wholesome twist to alcoholic drinks, such as the Lunar Eclipse, an anti-oxidant, vitamin A and C-rich infu- sion of turmeric vodka mixed with carrot and lemon juices. Why not get healthy while you get hammered?
e most powerful compound in turmeric is an antioxidant called curcumin, which is present in the long horizontal root, or rhizome, that grows underground. Once harvested, turmeric can
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