The TURMERIC or more known as Indian saffron is widely used in Indian cuisine, Middle Eastern, Thai. It derives its name from the Arabic kunkum which means saffron.

This spice is used not only to flavor food but also to color them; its aroma is slightly spicy with a hint of bitterness, its taste is very special and never intrusive.

It is used to relieve digestive problems, is said to have anti-inflammatory and detoxifying the liver. In India is used to relieve the burning sensation caused by sunburn and insect bites.

Turmeric, in addition to being a component of curry is great addition to rice dishes, soups, but also with vegetables and legumes; try it with mussels, tomato and spices and also the  turmeric fish gratin. It’s the main spice of MOMOS who are Nepalese dumplings stuffed with meat.

 

 

Let’s continue our journey through the spice speaking of SESAME, its seeds are a valuable source of nutrients, originating in India and Africa, we distinguish the black sesame and white sesame, the latter is more readily available.

A little curiosity  before going on to speak of the properties  of this spice , it seems that the famous expression ” open sesame ! ” derives from the fact that once the fruit is ripe it opens spontaneously to release small seeds .

Commonly recognized are the  antioxidants properties, it is considered beneficial for bones, improves liver function and stimulates the circulation; it is also used in the cosmetic industry for the preparation of soaps.

Plant linked to religious beliefs , in India the seeds represent a symbol of immortality and once formed part of the deals done during the funeral ceremonies .

For centuries in the East they obtained from the seeds an oil which was used for food and oil seeds smoothies together constitute the main ingredient of tahini ( sesame cream )

Sesame is also used to accompany FALAFEL, a traditional Arabian dish made ​​with patties of chickpeas and fava beans , onion, garlic and coriander.

 

Sesame seeds are also used to decorate the bread, as breading for chicken and to form the outer crust of the Japanese sushi uramaki.