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Culinary Uses
Turmeric is used extensively in the East and Middle East as a condiment
and culinary dye. In India it is used to tint many sweet dishes.
Apart from its wide use in Moroccan cuisine to spice meat, particularly
lamb, and vegetables, its principal place is in curries and curry
powders. It is used in many fish curries, possibly because it successfully
masks fishy odours. When used in curry powders, it is usually one
of the main ingredients, providing the associated yellow colour.
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Medicinal;
Turmeric is used for the following
lowering cholesterol
thin down blood
fight clotting
psoriasis
eczema
arthritic pain
liver tonic
jaundice
digestive acidity
reduce risk of stroke and heart attack
Which part to use for turmeric herbal tea
The dried powder (1 teaspoon) are used for making the brew.
Making herbal tea
The standard way to make an infusion, unless otherwise specified,
is to pour a cup of boiling water over the material to be infused,
let it stand for 5 minutes, strain it, and drink it.
Fresh plant material
When the recipe refers to fresh plant material to be used, a 1/4
cup fresh material is used, following the method above.
Dried material
When the recipe refers to using dried material, use 2 teaspoons
of material when making it.
Bark or seeds
Should the recipe call for bark or seeds to be used, use 2 teaspoons
of seeds or 1 tablespoon of bark.
Sweetening your infusion
You could sweeten your health drink with honey, should you so require,
and a dash of fresh lemon juice may also enhance the taste.
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