Turmeric, the anti-inflammatory golden spice.

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From my last travel to Réunion (French Island in the Indian Ocean), I brought back fresh turmeric (Curcuma longa), grown in the South of the island, under a humid and hot climate.

Turmeric, also called « safran péi » in Réunion, is a key ingredient of Creole gastronomy. It is used to prepare meat or fish « carry », and gives them an inimitable spicy taste.

Curcumin, a constituent of turmeric, has been used for centuries in Ayurvedic medicine for its numerous health benefits, especially its anti-inflammatory properties [1], [2]. Thought its medicinal properties have recently been questioned [3], it is incontestably a “it” ingredient, that can be used both fresh or in powder. In Tasty Fourmi, we like to use fresh turmeric into green smoothie for a shot of energy in the morning. And you, what are your favorite turmeric recipes?

 

Sources:

[1] Therapeutic Roles of Curcumin: Lessons Learned from Clinical Trials. Subash C. Gupta, Sridevi Patchva, and Bharat B. Aggarwal. AAPS J. 2013 Jan; 15(1): 195–218.

[2] Anti-inflammatory properties of curcumin, a major constituent of Curcuma longa: a review of preclinical and clinical research. Jurenka JS1. Altern Med Rev. 2009 Jun;14(2):141-53.

[3] Deceptive curcumin offers cautionary tale for chemists. by Monya Baker, published on Nature, 11 January 2017.

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