Turmeric - What Do YOU Do With It?

[Gavan Murphy]

Does Indian food hold a key ingredient to keeping our memory fit? I read an article recently which was titled, “10 Ways to Improve Your Memory”. Though I only caught the first 5 (I can’t remember the other ones), they were great to know because they’re already healthy choices.
Fast Forward to #5: Curry Flavor. Studies found that turmeric, the yellow spice that gives curry its distinctive color, increases brain function when eaten at least once every six months.
For me this is brilliant news so I must figure out what to do with Turmeric. As much as I love Indian food I don’t have many recipes for it (I am an Irishman after all). I went surfing to find a recipe that not only looked as good as it sounded but also had my new favorite spice, turmeric and had great success with Gobi Mattar. But I'd love to hear from my fellow Spooners--If you have turmeric in your spice rack, what do you do with it?

[Anthony Theobald]

Many pickle recipes use Turmeric!
This is one of them.

Bread and butter pickles are sweet and tangy. These are delicious, but prepare to let them cure for at least 4 weeks.
Prep Time: 20 minutes
Ingredients:

* 4 quarts paper-thin unpeeled cucumber slices
* 8 medium-size white onions, peeled and sliced paper thin
* 2 medium-size sweet green peppers (or 1 green and 1 red), washed, cored, seeded, and coarsely chopped
* 1/2 cup pickling salt
* 1 quart cracked ice
* 5 cups sugar
* 1-1/2 teaspoons turmeric
* 1/2 teaspoon cloves
* 2 Tablespoons mustard seeds
* 1 teaspoon celery seeds
* 5 cups cider or white vinegar

Preparation:
Mix cucumbers, onions, green peppers, salt, and ice in a very large colander, weight down, pressing out liquid, set over a large kettle, and let stand 3 hours (in refrigerator if possible). (Note: If kitchen is warm and you haven't refrigerator space, add more cracked ice after 1-1/2 hours.)

Meanwhile, wash and sterilize 6 (1-quart) jars and closures, stand on a baking sheet, and keep hot in a 250-degree F. oven until needed.

Mix sugar, turmeric, cloves, mustard seeds, and vinegar in a very large enamel or stainless-steel kettle. Drain vegetables well and add to kettle.

Heat, uncovered, over moderate heat just to the boiling point, moving a wooden spoon through mixture occasionally but not actually stirring.

Ladle boiling hot into jars, filling to within 1/8-inch of tops, wipe rims, and seal. Cool, check seals, label, and store in a cool, dark, dry place. Let stand 4 to 6 weeks before serving.

Yield: 6 quarts (96 servings)

[The Souper]

Turmeric is in my Spice Swirl soup recipe. I love the color and flavor in the spice blends of my soup.
I add turmeric to my veggie and quinoa dishes, too.
Turmeric blends well with cumin, paprika, cinnamon, ginger. A pinch of salt brings the flavors all together.

The Souper