Turmeric is an important ingredients of many Indian dishes, including curries. it does not taste particularly strong, but imparts a strong yellow colour. It is the basis of some folk remedies in Asian countries, and in recent years, it has been singled out as an important health food in the West, due to its main constituent which is known as curcumin.
Curcumin is currently under research as an exciting possibility for helping people with such diverse conditions as Alzheimer's Disease, high cholesterol, or even some forms of cancer. It has already been established as being useful in treating arthritis for some people; this is perhaps not surprising, since turmeric is part of the ginger family and known to be anti-inflammatory.
As for more minor ailments, turmeric is also anti-oxidant, and somewhat anti-bacterial. It can be used as a preventative for colds and flu, by eating as part of a meal. During a viral or bacterial infection, a teaspoon of turmeric can be stirred into a glass of water and taken directly. This may help to reduce the symptoms and ease pain.
How to use turmeric
This spice is usually added to Indian dishes; make sure it is in its pure form rather than as part of a spice 'mix'. I generally add at least twice as much as recommended. This leads to a deeper colour but does not affect the taste significantly. Stirring a teaspoon into rice while it is cooking adds a deep yellow colour, similar to that of saffron. You can also add turmeric to any soups, home-made ketchup or chutneys, or even cauliflower cheese.
Curcumin capsules are sometimes available at health food shops, but please check the ingredients before buying them. Some contain maltodextrin, a form of mono-sodium glutamate which can trigger migraines in susceptible people.