A relative of ginger, turmeric gives curry dishes a bright yellow color – earning it the nickname “Indian saffron.” Ancient Indian and Chinese healers used turmeric for its anti-inflammatory properties, treating everything from menstrual pain to toothaches. Modern scientists, however, are interested in the benefits of curcumin, the active agent in turmeric, as a powerful antioxidant. The American Cancer Society notes that a number of studies have found curcumin kills cancer cells in vitro and reduces the size of tumors in animals. Research on humans with cancer is still preliminary, as researchers try to find safe, effective dosages of curcumin to produce similar effects. Make a turmeric-flavored side dish by cooking the spice into rice, then serving the rice with a stir-fry.
- tumeric + cabbage
- tumeric + chickpeas
Missed the cooking demonstration with Mahabuba Akhter?! Well at least you can still get the recipe: