View allAll Photos Tagged tumeric
Here is an assortment of some of the spices I use regularly in my cooking, including two favourites- garlic and Herbes de Provence.
Sata or Satah (grilled fish in banana leaves) probably Terengganu best and delicious snack after Keropok Lekor. It is made of blended paste of fish, onion, ginger, coconut, chillies and tumeric leave. These conical shape sata all freshly out of the charcoal grill and smell so good =)
Terenganu is in Peninsular Malaysia. Traditional region of northeastern West Malaysia, bounded by those of Kelantan (north and northwest) and Pahang (south and southwest). It has a 200-mile- (320-kilometre-) long coastline along the South China Sea (east)
Each arm represents a popular color used in Holi; Red represents love. Yellow represents Tumeric powder and by extension medicine. Purple represents magic, and green represents new beginnings and spring.
Finally, blue represents the blue skin of Lord Krishna, another avatar of Vishnu.
Too late for halloween...:))
Fried eggs, butter, olive oil, and spices are all on the Atkins Diet.
The Atkins diet is mainly proteins, fresh vegetables with low sugar content, and fats. NO grains, and NO sugars!!!
With zero sugar and zero grain intake, your body goes into Ketosis and then it burns the body's stored fats first. It does not store new fat deposits.
Fortunately, Atkins diet recipes are lush and rich and satisfying. For example, I can have all the delicious freshly prepared whipped cream I want, with or without cinnamon and pumpkin pie spices, but no sugar.
Well, today's challenge had the juices flowing! Back into the kitchen and I raided the shelves for some lovely fresh spices - I even had to grind some!! The smell of ginger, paprika, turmeric, the mixed spice and cinnamon sticks just confirmed what I was thinking when pulling these together - yes, curry for dinner, tonight!!
Our Daily Challenge - SPICE ......
Turmeric or ʻōlena
Zingiberaceae (Ginger family)
Photo: Developing stages of ʻōlena. Plants are easy to grow in warm areas. All that is needed is a small piece (upper left) from which a new plant emerges to form a large rhizome (lower plant) in 10-12 months.
Polynesian names
Ango (Futina, Niue, Samoa, Tonga, ʻUvea)
Cago (Fiji)
Reʻa, Reʻa maohi (Societies)
Renga (Cooks)
ʻEka (Northern Marquesas)
ʻEna (Southern Marquesas)
Taleʻa (Tuamotus)
ʻŌlena (Hawaiʻi)
Polynesians use the rhizomes mostly as traditional medicine or yellow dye.
ʻŌlena is one of 24 or 25 canoe plants that were brought by the early Polynesians to the Hawaiian Islands. Another canoe plant, ʻawapuhi or Shampoo ginger (Zingiber zerumbet), is related to ʻōlena.
Pua ʻōlena
www.flickr.com/photos/dweickhoff/20577836128/in/photolist...
ʻŌlena can be harvested at any time of the year. However, I generally like to harvest it when the leaves turn completely brown. I find it has a better and stronger taste at that time. When leaves are green the rhizomes seem more watery and less flavorful.
The health benefits are reducing inflammation and joint & muscle pain, and increasing cardiovascular, skin, brain cell function and mood balance.
January 15, 2018
Sore throat day sipping on either ginger tumeric tea or homemade chicken broth, both of which have been in constant rotation. Foot massage with Megan.
Tilak is a mark of auspiciousness. It is put on the forehead with sandal paste, sacred ashes or kumkum (red tumeric). The devotees of Siva apply sacred ashes (Bhasma) on the forehead, the devotees of Vishnu apply sandal paste (Chandan), and the worshippers of Devi or Shakti apply Kumkum, a red tumeric powder...
here a devotee of lord Shiva has drawn a tilak like a "trishul", is wielded by the Shiva..
A bright display of spices at the Kandy Central Market.
Sri Lanka is known for its fabulous spices in diversity, quantity and quality. Visions of cooking and sumptious meals danced in my head as I browsed these shops. Cardamon and cinnamon, nutmeg and chili, pepper and tumeric and amazing smelling vanilla.
Kandy's Central Market, open only on Fridays was a fortuitous find through a helpful passerby. Stocking the same range of foods, spices, herbal tonics, crafts, textiles and factory-reject designer-brand clothing, it caters to the locals and is goernment run so there is one price and it is 200-300% cheaper than the tourist shops. There apparently used to be 3 on the island, but 2 were destroyed by the sunami and have not yet been rebuilt. The one in Kandy is the only one remaining. So if you are in Kandy on a Friday, ask for it, ditch your guide's and guesthoues's advice to frequent the pricey shops of their friends and stock up on your gifts here.
During our cycle ride we stopped at this woman's family home. They are a farming family and had a wide range of produce such as mandarines, bananas, coconut, tumeric etc. She also liked her betel nut (as you can see).
While Turmeric is healthy and tasty for me it has always had more of an insect larva look than a vegetable look.
Marinate the cubed chicken breast pieces in a plastic bag with a wet curry paste.
Malaysia/Singapore- they are all excellent. This one, a rendang, contains chillies, garlic, onion, lemongrass, ginger, tumeric, tamarind, cumin and coriander.
Coo, finally, nearly caught up with #Colour_Collective. A colourful wee Tumeric Fear this week.
With special thanks
Weekly shout out to my $10 patron, Warren from IWrite. Without people like Warren, I wouldn’t be able to wake you all with my little fears and you’d probably cry a lot less in the morning than you already do. So please do check out Warrens blog.
"What kind of tea did you say this was?" asked Thaddeus as he took his first few sips.
Shiro placed the tea kettle back over the fire, "Tumeric and Nutmeg, a family recipe. Helps with sleep…and dreams…"
As Thaddeus drank the tea, Shiro had offered him, a sudden, heavy calmness washed over him. His eyes grew heavy as he was pulled into a deep sleep. But something wasn't right. Just as soon as the tea had warmed him, it grew cold, very cold. Thaddeus felt his fingers and toes going numb, and shot upright in fear. His eyes squinted open into a frozen wind that chilled him to the core. Snow surrounded him on all sides. "W-what? W-where a-am I?"
"In your dream…" said a familiar voice from behind him. It was Shiro. "That's what the tea was for."
"w-why?What' are we here for?" he shivered.
"I'll tell you when we find out. "
A sudden whinny of a horse startled them. A white horse pulling a wagon appeared, with two cheerful men looking their direction. They galloped pass them, as if neither man was there. Thaddeus watched them as he sat, "Didn't they see us?"
"No," said Shiro as he helped him to his feet," They are dream walkers like us, but see only those that are lost. We are not, you are not lost, and as long as we keep moving we won't be…"
Thaddeus staggered off through the snow behind Shiro in a world he had conjured, and wasn't even awake to see it...
pickled beets
(1) get approximately enough beets to fill the largest pot you have.
(2) wash beets, trim stems, leave weird rootlet tails.
(3) boil beets until you can stick a fork in them partway.
(4) cover beets in cold water and allow to cool.
(5) combine 4 cups cider vinegar, 2 cups water, 1 cup sugar, 2 teaspoons pickling salt*, 1 tbsp allspice berries, 1 tsp whole cloves and two 2 cinnamon sticks in a pot**. bring to a boil, stir to melt sugar, and then reduce to a simmer uncovered for 10 minutes.
(6) pack beets into jars and pour the hot liquid over them.
(7) you can either do it the real way with mason jars with 2-piece lids that you process in a boiling water bath, or you could just use regular old jars like we did and stick em in the fridge. wait many days as you possibly can for them to pickle in the fridge, and then eat. keeps longer than leftover chinese food, but not as long as pickles done the real way.
* we couldn't find actual pickling salt anywhere, so we just used non-iodide kosher salt that did not have any anti-caking additives.
** don't use an aluminum or iron pot. we learned that the hard way.
bread and butter pickles
(1) wash and slice pickling cucumbers (we just used kirbys).
(2) slice one small onion.
(3) toss cucumbers and onion in a bowl with 1/2 cup pickling salt. cover with ice cubes and allow to brine for 4 hours (we just did it for 30 minutes).
(4) bring 4 1/2 cups cider vinegar, 3 cups sugar, 2 tsp yellow mustard seeds, 1 1/2 tsp ground tumeric, 1 tsp celery seeds, to a boil.
(5) drain cucumbers & onions and add to the pot. Bring slowly to a boil.
(6) pack everything into jars, cover with remaining liquid, and see above for finishing methods.
Photography by Cajsa Lilliehook
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Poses: Marukin
Skin: Jalwa - Dido - Tumeric - Red Eyebrow
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Lashes: Lelutka
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Jewelry: (Kunglers Exra) Maasai - earring
Wheel spun singles dyed with a range of natural dyes. Reds: madder, cochineal and brazilwood. Oranges: madder. Golds: tumeric and onion. Yellow: lichen (Letharia vulpina). Green: yellow lichen dye with copper afterbath. Blues: natural indigo. Purples: Umbilicaria lichen fermentation. Deep midnight purple: logwood.
Folkloric
- Bark is reported to be vomitive and aphrodisiac.
- Decoction of bark used for catarrh.
- Tender fruit used as emollient.
- Decoction of bark regarded as a specific in febrile catarrh.
- Gum is astringent; used for bowel complaints. In children, gum with milk, given as cooling laxative. Also used for urine incontinence in children.
- Gum used as styptic, given in diarrhea, dysentery, and menorrhagia.
- In Liberia, Infusion of bark used as mouthwash.
- Infusion of leaves, onions, and a little tumeric, used for coughs.
- Young roots, shade-dried and powdered, is a chief ingredient in aphrodisiac medicines.
- Tap-root of young plant used for gonorrhea and dysentery.
- Bark in diuretic; in sufficient quantities, produces vomiting.
- In Cambodia, bark used for fevers and diarrhea. Also, as a cure for inebriation, used to bring about perspiration and vomiting.
- Malays used the bark for asthma and colds in children.
- In India, roots used for gonorrhea, dysuria, fevers. Decoction of bark used for chronic dysentery, diarrhea, ascites, and anasarca. Tender leaves also used for gonorrhea.
- In Java, bark mixed with areca nuts, nutmegs, and sugar candy, used as diuretic and for treatment of bladder stones. Infusion of leaves used for cough, hoarseness, intestinal catarrh, and urethritis. Leaves also used for cleaning hair.
- In the Cameroons, bark, which has tannin, is pounded and macerated in cold water and applied to swollen fingers.
- In French Guiana, decoction of flowers used for constipation.
- In Mexico, used for boils, insect bites, mange; used as anti-inflammatory; bark and leaf decoctions used as poultices. Bark decoction taken internally as emetic, diuretic and antispasmodic.
- Bark used for liver and spleen conditions, abdominal complaints, flatulence, constipation.
- Leaves used as emollient. Decoction of flowers is laxative.
- In Nigerian folk medicine, used for treatment of diabetes and infections. Leaves used as alterative and laxative, and as infusion for colic in man and in livestock. Seed oil used in rheumatism. Also, leaves used as curative dressings on sores and to maturate tumors.
- Compressed fresh leaves used for dizziness; decoction of boiled roots used to treat edema; gum eaten to relieve stomach upset; tender shoot decoction used as contraceptive; leaf infusion taken orally for cough and sore throat. (34)
- In India and Malaya, used for bowel complaints.
- In the Ivory Coast, mucilage obtained by boiling used to remove foreign bodies from the eye. Also, bark sap given to sterile women to promote conception.
- In West Africa, used for diarrhea and gonorrhea.
Others
- Fibers: Pod fibers are used in the stuffing of pillows, cushions, mattresses and the manufacture and life-preservers.
- Oil: Kapok oil, extracted from the seeds, used in the manufacture of soap; also, a substitute for cotton-seed oil. Also used for cooking and as lubricant.
- Wood: Tree is used for fencing and telephone poles.
- Fresh cake valuable as stock feed.
- Ashes of the fruit used by dyers in Malaysia.
- Study showed the C. pentandra fiber may be useful in recovering oil spilled in seawater.
- Fodder: Sheep, goats, cattle relish the foliage. Pressed cake as cattle feed yields about 26% protein.
source: stuart xchange
Folkloric
- In the Philippines, decoction of leaves used for dysentery.
- Juice of the root and leaves given to children as expectorant and emetic.
- The leaves, in decoction or powdered form, is used as a laxative.
- For constipation, an anal suppository of the bruised leaves helps relax the constricted sphincter ani muscle.
- Leaves mixed with garlic used as anthelminthic.
- Leaves mixed with common salt applied to scabies.
- Leaves mixed with tumeric used for acne.
- Poultice of bruised leaves used for syphilitic ulcers, to maggot-eaten sores and as emollient to snake bites.
- Powdered dried leaves used for bed sores.
- Leaves used for treatment of insomnia.
- Leaves applied to pustules and insect bites.
- Juice of fresh leaves, mixed with oil or lime, used for rheumatic complaints.
- Decoction of leaves used as instillation for earaches and for periauricular poultice or compress
- Root, bruised in water, used as cathartic.
- Bruised leaves used as "suppository" in constipation, assumed to work through decrease of the sphincter ani contraction.
- In Indian pharmacopoeia, used as an expectorant. Also used for the prevention and reversal of atherosclerotic disease. Used for pneumonia, asthma and rheumatism.
- In Tamilnadu, India, the Paliyar tribes of Shenbagathope use the entire plant for bronchitis, a decoction of the herb for tooth- and earaches and paste of the leaves applied to burns.
source: stuart xchange
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Yes, it's that time already.
Summer's surplus cucumbers picked just so have gone through their lacto-fermentation in their magical transformation into dill pickles. While we're fermenting, the third batch of cider apples has been pressed and is just about fermented out ready for racking and blending. That's 65 litres to be racked, blended and bottled either with a dose of sugar for carbonation or to mature as a still cider to rival fine table wines. Sadly, the cool Summer left Autumn's harvest of riesling at a disappointingly low 10 per cent sugar and sharp, sharp acid. That could have made vinocotto. I should have made an early call and pressed them for verjuice. Instead it's fermenting with a suitable yeast and has just had a final dose of sugar in that cheating chaptalization to lift up the alcohol to a more typical level. Today's strategic visit to the brew shop for supplies brought home crown seals, carbonation drops, supplies of yeast and nutrients. If that wine is too rough, too sour, it could become a sparkling wine or undergo another fermentation into next seasons vinegar supply.
That wheelbarrow of pumpkins and winter squash has disgorged its load onto the pantry shelves. The melons are all gone, seeds saved and memories rekindled. Beans grown for shelling are having a final air dry before they head into storage. How many ways have I dealt with the zucchini crop? Some are in an experimental batch of heat sterilised ratatouille, and another trial of zucchini dressed as bread and butter pickles. A proven winner is here in that pot of yellow magic — a cutdown cousin of piccalilli all spiced up with mustard and tumeric. There's simplicity here and the genius of a pickle where the humble hackneyed zucchini is invisible!
Chillies have expressed their disgust with the cool Summer. The hoped for experimental outcomes with aji limon and aleppo peppers has evaporated — they'll be candidates instead for lifting and overwintering for plan B next Spring. Rocoto has lived up to its reputation as cool tolerant and the over-wintered jalapeño given a good head start have left some hope.
Tomatoes have struggled too! Nevertheless some have been processed into "canned" tomatoes. This season's experiment with the long-keeping del Vesuvio variety has confirmed that their reputation is deserved. One variety I've grown for decades and not commercially available has given me a fine resupply of seeds. Other's have survived more than thrived. There's none left over for passata, paste or drying this season!
With few tomatoes and chillies the luxurious chilli jam, a condiment all sugar, tomato, red chilli and fish sauce had to fall back onto ripe rocotos again — not that that is a fail! At the front, in that other pot is a batch of jalapeño sauce using the bounty of the other reliable chilli. Like the chilli jam, this sauce is all tomato and jalapeño reduced down with chunky onions and some spicing magic to the nature of those awful supermarket salsas meant for Tex-Mex consumption. This sauce is next level and will go very well with Friday's Swedish tradition of tacos — go figure!
The apple epic is far from over except to say that the Cornish aromatics are picked now leaving just the magnificent Sturmer Pippins still soaking up energy, swelling and making my mouth water in anticipation! More on this later. Oh, and then there's the pears picked and another still maturing…
It's a pretty simple tomato based curry. Start with coriander, cumin, and mustard seeds, grind, add fenugreek seeds and toast in oil. Add minced garlic, shallots, and chillies until they just start to brown, then add plum tomatoes, grated ginger, and some ground tumeric. Reduce at a gentle boil to lose some of the water and sweeten the tomatoes and onions.
Gently add sardines and stir in some tamarind paste. Salt to taste. Simmer for a long as you like.
Add cut cilantro as a garnish and serve.
I may add the following next time:
Onion seeds (maybe not)
Okra
Curry leaves
The wedding of Tanvi & Vishal in Gujarat. On the morning of the wedding day I photographed Tanvi's Vidhi. This is the Pithi ceremony, where the bride is covered with a paste made from tumeric, rose water and other ingredients to cleanse and beautify her skin for the wedding.
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Day Two-Hundred and Fifty Eight, "Metamofoodist" theme, sixteenth shot.
"Translucencies" Menu, second recipe.
The Chef Lorenzo Mazzoni says:
Paprika/Turmeric Greek Feta and Parmesan Bonbons with a heart of Nuts, Spinach Salad and Chestnut Honey filled Grapes ("BonBon di Feta Greca e Parmigiano con cuore di Noci alla Paprika/Curcuma, Insalata di Spinacetti ed Uva al Miele di Castagno").
Feta cheese has a shamelessly sincere taste , and yet it can be domesticated by those who stands out authoritatively, like spices. The turmeric and paprika which envelop some of the bonbons show what they are made of and the taste of all the ingredients (cheese, spices, and the hart of nuts) emerge distinctively. The grapes filled with chestnut honey, together with the spinach salad, work as moderators in this hard fight for the seizure of taste.
365 Days of RX1 - one camera, one lens, 12 projects