View allAll Photos Tagged tumeric
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
Inside the Rainforest Cafe in Tempe, AZ.
We are losing Earth's greatest biological treasures just as we are beginning to appreciate their true value. Rainforests once covered 14% of the earth's land surface; now they cover a mere 6% and experts estimate that the last remaining rainforests could be consumed in less than 40 years.
One and one-half acres of rainforest are lost every second with tragic consequences for both developing and industrial countries.
Rainforests are being destroyed because the value of rainforest land is percieved as only the value of its timber by short-sighted governments, multi-national logging companies, and land owners.
Nearly half of the world's species of plants, animals and microoganisms will be destroyed or severely threatened over the next quarter century due to Rainforest deforestation.
Experts estimates that we are losing 137 plant, animal and insect species every single day due to rainforest deforestation. That equates to 50,000 species a year. As the rainforest species dissapear, so do many possible cures for life-threatening diseases. Currently, 121 prescription drugs sold worldwide come from plant-derived sources. While 25% of Western pharmaceuticals are derived from rainforest ingredients, less that 1% of these tropical trees and plants have been tested by scientists.
Most rainforests are cleared by chainsaws, bulldozers and fires for its timber value and then are followed by farming and ranching operations, even by world giants like Mitsubishi Corporation, Gerogia Pacific, Texaco and Unocal.
There were an estimated ten million Indians living in the Amazonian Rainforest five centuries ago. Today there are less than 200,000.
In Brazil alone, European colonists have destroyed more than 90 indigenous tribes since the 1900's. With them have gone centuries of accumulated knowledge of the medicinal value of rainforest species. As their homelands continue to be destoyed by deforestation, rainforest peoples are also dissappearing.
Most medicine men and shamans remaining in the Rainforests today are 70 years old or more. Each time a Rainforest medicine man dies, it is as if a library has burned down.
When a medicine man dies without passing his arts on to the next generation, the tribe and the world loses thousands of years of irreplaceable knowledge about medicinal plants.
The Amazonian Rainforest covers over a billion acres, encompassing areas in Brazil, Venezuela, Colombia and the Eastern Andean region of Ecuador and Peru. If Amazonia were a country, it would be the ninth largest in the world.
The Amazon Rainforest has been described as the "Lungs of our Planet" because it provides the essential environmental world service of continuously recyling carbon dioxide into oxygen. More than 20 percent of the world oxygen is produced in the Amazon Rainforest.
More than half of the world's estimated 10 million species of plants, animals and insects live in the tropical rainforests. One-fifth of the world's fresh water is in the Amazon Basin.
One hectare (2.47 acres) may contain over 750 types of trees and 1500 species of higher plants.
At least 80% of the developed world's diet originated in the tropical rainforest. Its bountiful gifts to the world include fruits like avocados, coconuts, figs, oranges, lemons, grapefuit, bananas, guavas, pinapples, mangos and tomatoes; vegetables including corn, potatoes, rice, winter squash and yams; spices like black pepper, cayenne, chocolate, cinnamon, cloves, ginger, sugar cane, tumeric, coffee and vanilla and nuts including Brazil nuts and cashews.
At least 3000 fruits are found in the rainforests; of these only 200 are now in use in the Western World. The Indians of the rainforest use over 2,000.
Rainforest plants are rich in secondary metabolites, particularly alkaloids. Biochemists believe alkaloids protect plants from disease and insect attacks.Many alkaloids from higher plants have proven to be of medicinal value and benefit.
Currently, 121 prescription drugs currently sold worldwide come from plant-derived sources. And while 25% of Western pharmaceuticals are derived from rainforest ingredients, less than 1% of these tropical trees and plants have been tested by scientists.
The U.S. National Cancer Institute has identified 3000 plants that are active against cancer cells. 70% of these plants are found in the rainforest. Twenty-five percent of the active ingredients in today's cancer-fighting drugs come from organisms found only in the rainforest.
Vincristine, extracted from the rainforest plant, Periwinkle, is one of the world's most powerful anticancer drugs. It has dramatically increased the survival rate for acute childhood leukemia since its discovery.
In 1983, there were no U.S. pharmaceutical manufacturers involved in research programs to discover new drugs or cures from plants. Today, over 100 pharmaceutical companies and several branches of the US government, including giants like Merck and The National Cancer Institute, are engaged in plant research projects for possible drugs and cures for viruses, infections, cancer and even AIDS.
Experts agree that by leaving the rainforests intact and harvesting it's many nuts, fruits, oil-producing plants, and medicinal plants, the rainforest has more economic value than if they were cut down to make grazing land for cattle or for timber.
The latest statistics show that rainforest land converted to cattle operations yields the land owner $60 per acre and if timber is harvested, the land is worth $400 per acre. However, if these renewable and sustainable resources are harvested, the land will yield the land owner $2,400 per acre.
If managed properly, the rainforest can provide the world's need for these natural resources on a perpetual basis.
Promoting the use of these sustainable and renewable sources could stop the destruction of the Rainforests. By creating a new source of income harvesting the medicinal plants, fruits nuts, oil and other sustainable resources, the rainforests is be more valuable alive than cut and burned.
Sufficient demand of sustainable and ecologically havested Rainforest products is necessary for preservation efforts to succeed. Purchasing sustainable rainforest products can effect positive change by creating a market for these products while supporting the native people's economy and provides the economic solution and alternative to cutting the forest just for the value of its timber.
(info courtesy of www.kidskonnect.com/Rainforest/RainforestHome.html)
yesterday, i got to play with natural dyes all day. i set up 5 traditional natural dye vats: 2 black walnut, madder, tumeric and osage orange. inspired by india flint, i tore up an old linen tablecloth and used this cloth to experiment with her direct application techniques. i arranged leaves, onion skins and bloodroot pieces on the squares of wet linen, then folded and bound and into the dyepots. i am very pleased with the result. opening these little bundles was like opening cloth gifts!
I went to Save Our Seabirds today to drop off a donation for an upcoming event, and a couple of gifts for Lee Fox who runs the place and Lynn Zablo who is one of the rescuers. My friend Lorraine went with me to keep me company and help. That’s my friend who had a brain tumor removed only 8 weeks ago. She’s doing great, and we laughed so much on the trip. It was good medicine for us both.
Lee Fox is the sweetest person, and she showed us some really neat specimens. This male black swan lives in a community in Sun City. Unfortunately, this is the third time this swan or his mate has visited SOS for the same bumblefoot issue because the people in the community feed the swans out of the water, where they have to walk on hard surfaces. This time it was just in the beginning stages, so Lee cleaned the foot, applied turmeric and wrapped it up. She thinks it will do the trick, but wishes they would stop feeding the swans out of the water. Swans are heavy, so it doesn’t take a lot of walking on asphalt, sidewalk or whatever to bother their feet.
I’ve never seen a black swan in person, always wanted to, and sometime in the past few months remember commenting on one in a friends photostream. The feathers on their back curl and undulate. They are also very shiny. We thought this male was really big until we saw the resident Mute Swans (the white ones) in the Sanctuary. They are huge! They actually aren’t mute. They make this “farting” sound, a bit like a grunt, as did the black swan. As the sign on the Mute Swans habitat stated, they make several unappealing sounds. LOL
It was great to see Lee, and all the wonderful work they are doing with so many birds. In addition to this Black Swan, we saw mockingbirds, ducks, a yellow crowned night heron, a baby Pelican, a Woodstork, an adult pelican, owls, a woodpecker, blue jays, and parrots, and that was just in the hospital. One Muschovy duck had recently come in with a blow dart right through its head. Lee had a photo of the bird with the dart through its head and the dart hanging in a plastic bag on the photo. The duck was already out in the transitional pen with other ducks recovering from its injury. He looked pretty good, which is kind of a miracle. If you saw the photo the duck seriously looked like Steve Martin on that album cover with the toy arrow through his head.
Please know, it is not my intention to solicit here, just to inform in case you are interested in giving to an awesome rescue organization. Injured birds pour into this place daily. I don’t know how they do it. I am in awe every time I visit and always wish I could do more. If you can’t donate money, and you live in the Sarasota area, they have a wish list online. Here’s the link: www.saveourseabirds.org/Portals/0/SOS Wish List.pdf
After SOS, Lorraine and I stopped at Lowe’s where they had all this stuff out front on clearance. One of the Lowe’s guys was kind of joking about our interest in a five gallon bucket of hand sanitizer. Lorraine said, well who needs that, a school or something? I said, “You know who could use that? SOS!” Even though it isn’t on their wish list, I’m thinking it would be a good thing for them. Not for nothing, it was a $130 bucks and I got it for $15. When I got to the cashier at Lowe’s I said, “I’m a germaphobe.” To which he responded, “A what?” I said, you know, I’m afraid of germs. I plan to roll around in this stuff when I get home. He finally got it, and then I told him, just joking, I’m donating it to a seabird sanctuary.
Really long story long, when you see things like that, think of others. My neighbor noted they need a lot of stuff she sees at garage sales, pet carriers, ceramic pet bowls, tarps and bungee cords, and she is going to keep an eye out for those and other items on the list now. The entire excursion made me happy happy! So I am sharing that happiness and these ideas with you. =o)
Hugs and thanks for viewing! =o)
***All rights to my images are STRICTLY reserved. Please contact me if you are interested in purchasing my images or if you are an educator or non-profit interested in use. copyright KathleenJacksonPhotography 2011**
Indian recipe called Tisru (Thisra). A kind of retro style photo approach using more saturated colors with a second main front light. I know many of these "colorful" photos from older cookbooks. This is a try to take up "retro" elements I know and to get them into food photos again.
Our Easter Eggs are colored the natural way. The red eggs using the skins of yellow onions, the yellow eggs using tumeric and the blue eggs using red cabbage.
Day #31: one of the first things you'd notice upon arriving in a foreign country is how different can everyday items be priced at. ginger and tumeric are almost value-less back home.
Freshly made, still in the wok...
Very easy but time-consuming unless you have a deepfrying machine.
1. Rub tumeric powder and salt all over chicken pieces until fully coated. Let it marinate for about an hour.
Take care with tumeric as it stains porous items yellow.
2. Heat a quantity of oil in wok/deepfryer/pan. Deep fry or shallowfry marinated chicken in batches. Drain chicken on kitchen paper.
3. Heat about 2 tbsp 'new' oil in clean wok for stirfrying. Stirfry sliced onions, remove from wok. Add chicken to same wok to reheat for 2-3 min, then add tomato sauce , enough to coat chicken, and chili sauce to taste, stirring to coat.
4. Return onions back to wok. Add green peas.
Dish is ready to serve with rice and stirfried veggies when peas are cooked.
This turned out so yummy! The potatoes were fantastic with salsa and pico de gallo. The korma was very similar to the way it taste at an indian restaurant. Delicious!
Chicken Korma Recipe:
(serves 4)
2 lbs chicken thighs (bone-in)
1 T vegetable oil
1 tsp chili powder
1 tsp garam masala
1/2 tsp tumeric
1/2 cup red wine
1/2 tsp ginger
2 T minced garlic
Cook chicken in shallow baking pan at 400 F for 40mins or until juices run clear. Shred chicken off the bone in bite size pieces.
1 cup pico de gallo (store bought)
1 tsp vegetable oil
1 can coconut milk
1 can tomato sauce
1/4 tsp MSG (optional)
1/4 tsp hot madras curry powder
1/4 tsp ground coriander
1/4 tsp cumin
1 tsp honey
salt & pepper to taste
Sautee pico de gallo in a frying pan for 5 mins the add the other ingredients including the chicken pieces until sauce is at desired thickness.
Aloo Pakora Recipe:
(serves 2)
1 red potato
1/2 cups flour
1 cup water
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp tumeric
1/4 tsp pepper
1/4 tsp ground ginger
1/4 tsp garam masala
oil for frying
Thinly slice the potato and dredge in the mixed ingredients, the deep fat fry, or fry in shallow oil (flipping) until golden brown, the salt when done.
I was sifting through a Jewish cookbook that I borrowed from the library when I stumbled across a recipe for Moroccan chicken. I converted it to a crockpot recipe and turned out great! I had so much watery sauce that I used it to make cous cous. I tested it on the twins before I made the balls and they loved it, despite the 'kick' of the tumeric!
My first Masala Dabba, or Indian spice box. This one has green cardamom pods (center), tumeric powder, mustard seeds, (mild) curry powder, cumin powder (which will probably be replaced with cumin seeds), coriander powder (also marked for replacement with its seed form), and garam masala.
Here are some other Masala Dabbas found around Flickr, and around the Internet...
*-*-*-*-*
Being somewhat curious about the great ease and facility by which Indian chefs approach spices, I decided to assemble my own Indian spice box, or Masala Dabba.
Very utilitarian vessels, they are made of stainless steel and typically contain seven[*] similarly sized small and open containers where spices are kept. The typical Dabba also would have two lids, a somewhat loose fitting inner lid for everyday use, and a much tighter outer lid to seal it up for longer term storage.
[* Why seven? As the circle that crosses the centerpoint of each "satellite" dish has a radius of 2*r, where r is the radius of a single dish, the circumference of this circle is given by 4*π*r. Now given that each "satellite" dish consumes roughly (a bit less than) 2*r of this circumference, this leaves room for 4*π*r / (2*r) "satellite" dishes, or 2*π dishes = 6.28... dishes. So 6 whole dishes can be used as "satellite" dishes, leaving the 7th one to fit in the center of the dabba!]
I really like the functionality of such an arrangement vs. the western spice jar with their fussy lids and where one has to pick each jar up one at a time. With the dabba all spices are there for immediate use, encouraging a more free-wheeling approach to spicing. (This is somewhat similar in concept to a salt pig or pinch bowl, but with the advantage of having many spices simultaneously at your disposal, and for being easily customizable to any given mix of favorite spices.)
For this particular dabba I stuck with a pretty traditional assortment of Indian spices, (though the inclusion of "curry powder is perhaps heretical), and I can easily imagine creating other dabbas using the more familiar spices used in western cooking.
I haven't used it yet, but I'll probably first tackle a simple channa masala, a classic and popular dish featuring garbanzo beans (channa).
Assembling my first Masala Dabba
Saturday, May 31, 2008
once upon a time, i woke up with a genius idea and made tofu omelette. and then after that, i forgot how i made it. I'll have to re-make it again one day and write it down. For the moment, I believe the following ingredients were involved:
mashed firm tofu (you gotta squeeze all the water out)
a bit of flour (just enough so everything sticks together)
1 ener-G egg replacer (totally unacessary imo)
a little tumeric powder
a tad of garlic powder
a dash of black pepper
vegetable seasoning
salt
finely chopped onion
finely chopped parsley (or any green herb really)
vegan cheese ( i used mozeralla)
* mix all ingredients together. leave it the fridge for a few hours to let the tofu soak in all the flavours. take it out, make individual round omelette shapes. coat with a little flour.oil & heat pan. pan-fry under low heat. flip it over carefully or it'd break. when both sides are done, chuck a bit of grated vegan cheese on top, fold the omelette in half and let the heat melt the cheese a little. et viola ~ it tastes great with grilled tomato slices too, but i was just too lazy for that.
Here are most of the spices, seasonings, herbs and vegetables that I'll be using in the dish. Show in the picture are yellow onions, garlic bulbs, limes, fresh ginger, fresh tumeric, parseley, fresh coriander leaves, green cardamom pods, black cardomom seeds, whole cloves, fenugreek seeds, black pepper, dried curry leaves, dried fenugreek leaves, dried bay leaves, whole cumin seeds, whole coriander seeds, raw cashew nuts, cinammon and bird's-eye chili peppers.
Most of the dry spices will be roasted together and then ground.
[5dmk2, 35mm f1.4L, CS3]
Dhal... how can something so simple taste so good? This is the resident Dhal Meister working her magic in the kitchen.
Here is the recipe:
Ingredients:
1 cup each of red lentils (masoor dhal) and yellow lentils (moong dhal)
1 level teaspoon of tumeric (haldi)
Onion x1 large (or x2 small), finely sliced
2 teaspoons of salt
1 cooking spoon of sunflower oil (or vegetable oil)
Garlic: 3 cloves, finely sliced
1 teaspoon of cumin seeds
Preparation:
Wash the lentils thoroughly until the water runs clear.
Heat oil in a saucepan. Add garlic and cumin seeds and fry until it is golden brown. Now add onion, tumeric and salt. Fry on medium heat until the onion becomes soft and translucent - will take about 5 mins.
Add lentils and stir/ fry on high heat for 1min. Add water until it’s about an inch above the level of the lentils. Bring to boil; then lower heat and simmer with pan covered until lentils become soft (takes about half an hour). Stir once in between to make sure it’s not catching at the bottom.
Enjoy with rice or chapati! Also nice with toasted bread :-)
Note: there is no ghee used in this dhal recipe, just sunflower or vegetable oil. It'll taste just as good but won't clog your coronaries... it's a win-win situation, friends :-)
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).
Here she is with her daughter (I think), preparing her betel nut.
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. It needs temperatures between 20 and 30 deg. C. and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.
It is also often misspelled (or pronounced) as tumeric. It is also known as kunyit (Indonesian and Malay) or haldi in some Asian countries.
Its rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor and has a mustardy smell.
Source : Wikipedia
© All rights reserved.
Recipe to follow:
1 cup barley
1 cup green lentils
1 large shallot, minced
Handful of brown mushrooms, chopped
1 tsp Earth Balance
2 oz firm tofu
1/2 green bell pepper strips
2 tsp red wine vinegar
1 tsp tamari
4 juniper berries
1/2 cooked acorn squash
1 tsp chili powder
1 cup broccoli florets, par-boiled and placed in ice bath
Salt, pepper
Dash of Olive Oil
4 handfuls baby kale
3 tsp lemon juice
Salt, pepper
2 tsp pomegranate seeds, cranberries, toasted pecans (broken up)
4 tsp Miyoko's Kitchen Smoked Farmhouse cheese, cut into 8 bites
1. Set up your smoker-- place hickory chips in a foil pan and light them. Place a rack over that, cover and then allow it to get good and hot.
2. Take the juniper berries, tamari and vinegar and mix well. Pour over the tofu and peppers and let marinade 10 minutes or so (don't go more than 45). Place over the chips and cover.
3. Saute the shallot and mushrooms in Earth Balance then add to the grains --cook together until tender, about 30 minutes.
4. Dress acorn squash with chili powder.
5. Flash cook the broccoli with the olive oil and then add salt and pepper.
6. Massge the kale with the lemon juice - season.
7. Remove the peppers and tofu from the smoker -- place the grains in a bowl and put under the smoker 10-15 minutes.
8. Plate the food -- kale, grains, squash, broccoli, peppers and tofu (slice thin), top with cheese bits, nuts and seeds. Grate fresh tumeric over the top. Serve.
Feeds 2
The necklace entirely made from handmade polymer clay beads. The large yellow round bead is colored with Tumeric spice and rye seeds. The smaller donut shaped beads are colored with curry and paprika spices. The remaining clay beads are from several different projects giving the necklace a fun and eclectic look. The thick leather cord is closed with an irregular shaped horn bead that fits snugly into a leather loop.
Pages Wanderings Etsy site www.etsy.com/listing/157369955/spice-bead-polymer-clay-ne...
Saint Nick loves this one!
1 cup cashew milk
2 scoops vegan chocolate fudge protein
1/2 tsp ginger
1 tsp tumeric
1 tsp espresso powder
1 tap cinnamon
1 tsp Pines wheatgrass powder from@wheatgrass_people
1 tsp Pines beet juice powder
1 cup frozen cherries
As always, #ckscooking :-)
CK is a consultant for Pampered Chef®. She uses food and fellowship to make a difference with real food, health, and great kitchen tools!
Pines Wheat Grass and Beet Juice Powder are convenient and economical ways to add more #antioxidant #vegetable #nutrition to diets. Most people are deficient in the vegetable nutrition.
Pines Wheat Grass was the first #GreenSuperfood and the first #wheatgrass. As wholefoods, Pines products are #prebiotic and promote the growth of #probiotic bacteria we need for good health.
We have grown our wheatgrass in accordance with the scientific research for nearly 40 years. Never forced to grow too quickly indoors in crowded trays, #PinesWheatGrass is grown as nature intended. It is harvested after a winter of slow growth outdoors in often-freezing temperatures as a short grass. We harvest at peak nutrition that occurs only once a-year and lasts only a few days in the early spring.
Pines is unique among wholefood wheatgrass producers in that we not a part of the pesticide-based, animal feed industry. Since 1976, Pines' farm families have always been 100% organic. Our products are grown with natural rainfall, not irrigation. We are not a part of the factory farming that has contaminated and depleted the once-great #Ogallala #Aquifer.
All Pines products are packaged in amber glass bottles with special metal caps that allow us to remove the oxygen. Without oxygen, the devitalization for products packaged in plastic tubs or paper packets does not occur. That's why Pines provides more nutrition per dollar than any other wholefood wheatgrass.
Happy holidays, everyone!
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(Fr) Cet ensemble de photos mosaïques a été retenue pour le 1er prix au concours photos, organisé par l'Office du Tourisme de Saint-Joseph. Ce concours était dans le cadre de la fête du safran qui s'est déroulée le 8 novembre dernier.
D'avance merci et bonne semaine
(En) This set of images was selected for the first prize in photo contest which was organized for a local festival. This festival, which took place on November 8th highlights a spice that it's very consumed at the cooking in Reunion: The turmeric.
Many thanks and good week.
The spice stall at Paddy's Market. The colours and bouquet are fantastic. I asked the stall holder if I could take photos. He said take all the time you want. Foreground is paprika and next is tumeric.
2 grooms, brothers, and way too many people wanting to help set up their headdress...
that was after they each got a complete bath, washing the tumeric powder that gave them a yellow glow.
too complicated an image for flickr. too "busy" and the profile of the groom (that i find interesting) is hard to see in the vignette. there really is a "flickr" style that makes some images work and some fail.
Thanks @juicetruck for this amazing sample pack! Can't wait to try them all! #juice #timetogethealthy 💪 #mountpleasant #local
12 Likes on Instagram
3 Comments on Instagram:
vanfarmco: Yum! Love the @juicetruck
juicetruck: Our pleasure! Hope the team enjoys the juice ✌️
dtaschereau: Mmmm I got the Tumeric. Perks of being #bosslady. Thx again neighbour.
These make a great side to a Indian dinner.
Dough Recipe:
1 1/2 flour
3 tbsp butter
1 tsp salt
6 tbsp water
Knead together to form the dough.
Filling recipe:
1/2 can garbanzo beans
1 tbsp butter
1/4 tsp cayenne
1/2 tsp tumeric
1/2 tsp garam masala
1/2 tsp cumin
1/4 tsp salt
1 russet potato, peeled, cooked
1/2 tsp pepper
2 tbsp water
1/4 cup cilantro
Cook bean with butter and seasonings on low heat, add the potato when its done cooking in boiling water, mash together until it becomes a chunky paste, add in the water and cilantro. Roll dough into 4 in circles, as thin as possible, using melted butter and water to keep dough moist. Spoon in 2 tbsp of mixture to each circle. Fold and pinch together. Fry or bake.
-breanna-
Photography by Cajsa Lilliehook
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