For the last 6000 years turmeric has been used in Ayurvedic medicine to alleviate pain, balance digestion, purify body and mind, clear skin diseases, expel phlegm, and invigorate the blood. Nowadays, this plant has acquired great importance with its anti-aging, anti-cancer, anti-Altzheimer, antioxidant, and a variety of other medicinal properties.

Hip, healthy, and flavorful, Tahini & Turmeric delivers vegan haute cuisine in 101 easy-to-prepare recipes With gorgeous full-color photos, artful writing, and out-of-the-box recipes, you'll see why this duo's successful and heart-healthy website, MayIHaveThatRecipe.com, has such a dedicated following. Drawing on the ancient traditions of Turkey, Lebanon, and Israel to the trendy palates of Barcelona, Spain, Cohen and Fox showcase delicious vegan dishes with sophisticated flavor profiles and beautiful, crowd-pleasing presentations. From brunch specials such as Chickpea and Pepper Shakshuka and Zucchini Fritters with Yogurt Cucumber Sauce, to rich, intensely-flavored desserts, like Creamy Tahini Cheesecake and Rose Water Pudding Tartelettes with Pomegranate and Pistachios, there's a dish for every meal. Paired with fresh greens, the salads and appetizers can more than hold their own for an easy weeknight supper that is healthy, filling, and beautiful. Entrees such as Harissa meatless meatballs with Aromatic Turmeric Broth and Sweet and Savory Quinoa Stuffed Eggplant do double duty for everyday or holiday. With detailed explanations of Middle Eastern foods, and suggestions on the best way to build up a home pantry of staples, you'll discover a world of flavor. Once you begin cooking from Tahini & Turmeric, you'll find yourself experimenting with pistachios and pomegranate syrup--and, of course, tahini and turmeric.

Turmeric has been used as a medicine, a condiment, and a dye since at least 600 B.C., while ginger has been used extensively throughout history for its medicinal purposes. The Agronomy and Economy of Turmeric and Ginger brings these two important plants together in one reference book, explaining their history, production techniques, and nutritional and medicinal properties in detail. This book is intuitively organized by plant and use, allowing quick access to information. It puts the uniquely Indian use and history of turmeric and ginger plants into a global context of production and economic aspects. It explores the plants from a botanical perspective, and goes into details of their chemical composition as well. Rounding out the book are chapters on disease and pest control issues. The book is a valuable resource for those involved in the production and marketing of these plants, as well as those looking for more information on the medicinal and nutritional properties of turmeric and ginger. - The first book to bring together extensive information about turmeric and ginger - Incorporates medicinal, nutritional and agricultural aspects of the two plants - Offers a global perspective

"Provides information about turmeric and 100 ways turmeric can be used to improve health, energy, and beauty concerns"--

Ancient healer, modern medicine... Considered to be one of nature's most powerful anti-inflammatory ingredients, turmeric is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including digestion problems, jaundice, menstrual difficulties, toothache, bruises, chest pain and colic. Turmeric has been harvested for over 5,000 years in its native Indonesia and is a key ingredient in many dishes and medicinal remedies throughout the region. It is now rising quickly in popularity everywhere in the world as wellness seekers of all ages discover the health properties of this incredible food. Scientific studies now show that turmeric contains anti-cancer properties, may be helpful with inflammatory bowel disease, Chrohn's, rheumatoid arthritis, help with improved liver function, heart health, may help to lower cholesterol and be protective against Alzheimer's disease. Turmeric becomes more active either when cooked or combined with other specific ingredients such as ginger and black pepper. Whether in root or powder form, turmeric can be used in juices, smoothies, infusions, soups, curries, pulses, stews, for roasting vegetables, adding to hummus, yoghurt and marinades for fish, meat or tofu. All the health benefits, how to use turmeric and 50 delicious recipes are included in this stunning cookbook.

This book discusses the various aspects, from production to marketing of turmeric and ginger, the world’s two most important and invaluable medicinal spice crops. The book begins with their origin and history, global spread, and goes on to describe the botany, production agronomy, fertilizer practices, pest management, post-harvest technology, pharmacology and nutraceutical uses. The book presents the economy, import-export and world markets involved with reference to turmeric and ginger. It would be a benchmark and an important reference source for scientists, students, both undergraduate and post graduate, studying agriculture and food sciences and policy makers. It would be of great interest to professionals and industry involved in spice trade.

"How the spice turmeric and its active compound, curcumin, can change your life"--Cover.

Since its publication in the late 1950s, Mountains Painted with Turmeric has struck a chord in the hearts of hundreds of thousands of Nepali readers. Set in the hills of far eastern Nepal, the novel offers readers a window into the lives of the people by depicting in subtle detail the stark realities of village life. Carefully translated from the original text, Mountains Painted with Turmeric tells the story of a peasant farmer named Dhané (which means, ironically, "wealthy one") who is struggling to provide for his wife and son and arrange the marriage of his beautiful younger sister. Unable to keep up with the financial demands of the "big men" who control his village, Dhané and his family suffer one calamity after another, and a series of quarrels with fellow villagers forces them into exile. In haunting prose, Lil Bahadur Chettri portrays the dukha, or suffering and sorrow, endured by ordinary peasants; the exploitation of the poor by the rich and powerful; and the social conservatism that twists a community into punishing a woman for being the victim of a crime. Chettri describes the impoverishment, dispossession, and banishment of Dhané's family to expose profound divisions between those who prosper and those who are slowly stripped of their meager possessions. Yet he also conveys the warmth and intimacy of village society, from which Dhané and his family are ultimately excluded.

This small book explains in detail growing practices and health benefits of three prominent members of Ginger family such as ginger, turmeric and Indian arrowroot. Ginger is tropical and subtropical in its growth habit. It is grown for its aromatic rhizomes which are used as a vegetable, a spice and as a traditional medicine. Ginger rhizomes are often called ‘ginger root’ though it is not actually a root. As in case of all plants belonging to ginger family, turmeric also prefers tropical and subtropical moist climate for its growth. Turmeric plant is an herbaceous perennial crop mainly grown for its edible rhizomes which are used as an important spice, condiment and dye. Turmeric is also known as ‘Indian saffron’. Indian arrowroot is cultivated as a root crop just like ginger and turmeric for extracting arrowroot powder. Arrowroot powder is believed to have numerous medicinal properties.

Description What exactly is 'Indian' food? Can it be classified by region, or religion, or ritual? What are the culinary commonalities across the Indian subcontinent? Do we Indians have a sense of collective self when it comes to cuisine? Or is the pluralism in our food habits and choices the only identity we have ever needed? Turmeric Nation is an ambitious and insightful project which answers these questions, and then quite a few more. Through a series of fascinating essays- delving into geography, history, myth, sociology, film, literature and personal experience-Shylashri Shankar traces the myriad patterns that have formed Indian food cultures, taste preferences and cooking traditions. From Dalit 'haldiya dal' to the last meal of the Buddha; from aphrodisiacs listed in the Kama Sutra to sacred foods offered to gods and prophets; from the use of food as a means of state control in contemporary India to the role of lemonade in stoking rebellion in 19th-century Bengal; from the connection between death and feasting and between fasting and pleasure, this book offers a layered and revealing portrait of India, as a society and a nation, through its enduring relationship with food.