A fresh look at Turmeric- A powerful herbal ally for late Winter and Spring-

Fresh Turmeric root as an occassional winter-springtime food.

Fresh turmeric root, ginger and lemon

Here is  one of the last batches of the fresh turmeric root I will be buying this season from my local organic  produce shop. You might’ve  seen fresh turmeric root , like this showing up  from late Dec to  Feb/ March every year at your local produce markets (and Trader Joes).

 That is because turmeric is harvested mainly in the winter (and late autumn) in the regions where it grows.

Native to India and Southeast Asia, there are about 100+species of turmeric (Curcuma). In the international market of the US,  Europe and Middle east,   mainly 2 varieties of Curcuma longa – the Madras and Alleppey variety,  are sold as a cooking spice/ herb.

I get a little thrill every winter when the season’s fresh turmeric harvest shows up in shops.

Not many people know this, but the fresh root itself is cooked/ pickled and consumed as a main seasonal vegetable, (not just an everyday spice ) in many regional Indian cuisines through  winter and early spring.

The warming, lightening, scraping and anti-inflammatory  properties of turmeric counter the damp, stagnating effects on the body of a long winter.

One of the many things I love about eating with the seasons is what a profound role it plays in digestive health, mood and having a healthy microbiome.

I enjoy making a few different fresh turmeric recipes during winter &early spring.

This one is a family recipe.

It's an easy, no cook relish with turmeric root as the main ingredient.

With fresh lime, ginger, garlic,  & green chillies, it brings a sunshiny warmth to my winter and spring time meals.

Best ways to use turmeric for health-

-              Turmeric is best assimilated by the body when consumed regularly as a herb, spice or food.

-              The best way to make use of its active constituents is to consume it with some form of fat such as oil/ butter/ ghee/ milk. Turmeric and black pepper form a synergistic blend which increases the bioavailability of turmeric.

-              As an everyday cooking spice, a ¼ to ½ teaspoon of turmeric is enough for cooking a dish that serves 4 people.

-              In tea blends, it combines well with ginger, galangal, black pepper, tulsi, lemon, lemon verbena and lemon balm to make a warming & clearing tea.

Organic Lakadong variety of turmeric from my kitchen pantry. This variety grows in Meghalaya- North-east India, and has beautiful citrus, earthy and peppery notes.

What makes turmeric a lovely herbal ally for Spring-

• Springtime is related to the energy of kapha (damp, earth, water, slowness, stagnation). Kapha-related  imbalances in the lungs and liver tend to manifest in the spring.

• Turmeric with its heating, purifying and ‘scraping’ properties is known to clear ama and stagnant & damp accumulation from the liver, digestive, circulatory, respiratory and female reproductive systems.

• It has a stimulant effect on the liver and like many liver herbs, also supports the eyes.

• It clears damp and bacterial infections from the respiratory pathways.

• For this it's used in powerful combinations with ajwain, chitraka, amla, long pepper, ginger, licorice, cloves etc. to address respiratory allergies and springtime congestion.

  
  

Some other varieties and their uses-

Used extensively  in Ayurvedic medicine, Each of the several 100+ varieties of turmeric hold distinct medicinal applications, spiritual significance, culinary and ritual uses.

Kasturi manjal- Curcuma aromatica- a wild variety of turmeric with a softer golden hue and lovely aroma is prized  for skin care.

It’s used in face masks, exfoliating pastes, scrubs and brings an gorgeous golden glow to the skin.

Turmeric carries the symbolism of auspiciousness & protection and is plays an important role in wedding ceremonies.

Amba haldi-Curcuma amada- which has an aroma of mango and ginger is widely along the Western coast of India. It’s made into an aromatic pickle. It supports the digestion of seafood and is used as a  base in many fish preparations.

A less-common variety of Black turmeric- Curcuma caesia- is prized in Ayurvedic medicine for its strong anti-inflammatory and pain relieving properties. Black turmeric is not typically used in cooking.