Turmeric has a peppery, warm and bitter flavored, bright yellow colored spice and is best known as one of the ingredients used to make curry. Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in Indian and Nepali systems of medicine.

Turmeric Powder & Root

Culinary Uses
Turmeric is widely used as a spice in South Asian. In Nepal and Northern of India, turmeric is widely grown and is extensively used in almost every vegetable and meat dish in the country for its color, as well as for its medicinal value. It is a significant ingredient in most curry powders.

Medicinal Benefits
Turmeric is a powerful medicine that has long been used in Indian, Chinese and Nepali systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns. When combined with cauliflower (Bhuteko Cauli – Nepali Entree), it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

Other benefits of turmeric are: Relief for Rheumatoid Arthritis, Cancer Prevention and Reduce Risk of Childhood Leukemia.

Entrees at Himalayan Restaurant with Turmeric
Almost all of appetizers and main entrees consists turmeric powder.
The most famous entrees with ginger are: Mutter Panner, Malai Kofta, Butter Chicken, Lamb Curry, Butter Chicken