Turmeric is a spice from India. For over 4000 years has been used in Asia as a flavoring, coloring and medicinal purposes. Here in the West is, in recent decades, the subject of many studies to confirm and explain why their property. The active component of turmeric is curcumin, which also gives turmeric its distinctive yellow color.

Turmeric is a herbaceous plant with evergreen that belongs to the family of cingiberáceas, as happens to ginger, has some rhizomes or underground stems which are those used for centuries as a condiment, dye and stimulating medicinal.Este shrub can reach a meter in height in its development phase pleno.La reproduction made from the buds or fingers that emerge at the rhizome in the last year of growth and that gives rise to a new plant renovada.Estos rhizomes are best in hot and humid climates.
has yellowish white flowers and roots that may have a thickness of five to eight inches are very brown and wrinkled, if we open one present in the interior color orange yellow intenso.Para collection draws its roots taking care not damage the plant are boiled in this way shows the exterior shell and the egg yolks and are exposed to the sun for five to seven days for drying, were finally classified by their quality and is often grind to vendida.La collection was performed ten months after planting.

suitable for fish and egg dishes and with an excellent arroz.Es Indonesian prawn curry, rice in Madras (India) or the chicken curry and also for fish and shrimp kebabs marinados.Se often used as a coloring substitute for saffron andalusia. Usually known as a component but Curry is a spice with medicinal properties.

Ensalda of asparagus and broccoli
Ingredients (2-3 servings)
• 1 bunch of asparagus.
• 1 bunch of broccoli.
• 1 bunch radishes.
• Leaves green and red lettuce.
• 6 Cherry type tomatoes.
• 4-5 small ears of corn.
• 1 carrot.
• 2 strips of seaweed wakame soaked for 3-4 minutes, drained and chopped.
• fresh basil leaves.
• 5 tablespoons of mayonnaise (can also be made of tofu).
• 1 pinch of turmeric.
• 1 dessert spoon of mustard natural.
• 1 tbsp balsamic vinegar.

Preparation: Cut the vegetables and
: asparagus into three pieces, discarding the most hard and fibrous, broccoli, small flowers, the radishes, in the middle, the small ears of corn, by half along, the carrot, a flower. Boil vegetables (asparagus, broccoli, carrots and corn) for 3-4 minutes. The draw and lavaremos quickly with cold water and drain. Cover a large leaf of lettuce. Then add the boiled vegetables along with tomatoes, chopped wakame seaweed and radishes. Blend to mix the sauce ingredients, using a small amount of water, according to the desired consistency. Pour a little over the salad and decorate with mint leaves.

andalusia curry Mandrás
Ingredients (2 servings): 1
• •
chicken breast 1 medium onion cut into squares
• 3 tomatoes expert
• 1 red pepper green, clean /
squares • 2 green peppers
• 10gr black pepper
• •
40gr butter 2 dried red chiles • spicy
15gr seed •
15gr coriander seeds cumin •
10gr
grain mustard • 1 bay leaf / roasted and finely chopped •
l0gr ginger powder •
turmeric powder 10gr •
100gr rice • 1
dedalito saffron (or saffron in threads)
fresh cilantro • Salt •

Preparation: Place in a mortar
all spices including chilli without stem (if you want very spicy also includes seeds), molerlo everything possible more finely, add the powdered ginger and turmeric mix well. Cut the supreme cubes, coat with the curry and leave 30 minutes resting. In a skillet place the butter, brown onion and morrón add the supreme dorarlas; add the tomato and a small glass of water. Bring to boil and lower the heat salpimentar. Cook 10 minutes.
Meanwhile, prepare a steamed rice, flavored with saffron. Serve the curry rice and garnished by fresh chopped cilantro.

Ingredients:
• 1 liter of water and fourth quarter of
• 1 kilo of potatoes
• 1 quarter of a liter of coconut milk
• 1 / 2 pound of fresh shrimp
• 1 / 4 pound fresh pineapple •

1 tablespoon oil • 2 tablespoons tamarind concentrate
• 1 teaspoon sugar
• 1 teaspoon salt • 6

dried red peppers • 1 teaspoon shrimp paste
• 1 teaspoon coriander seeds
• 1 large red onion chopped • 6 cloves

garlic • 4 •
chopped red peppers 2 green peppers chopped 1 piece of
• • galangramostroceada
the white part of a stalk of lemon grass blades
• 1 / 2 teaspoon •
ground turmeric 1 tablespoon olive oil

Preparation:
Peel prawns and remove the intestinal thread leaving the tail cut pineapple and potato cubes put the pieces of potato in a saucepan, cover them with water and cueca for 5 minutes and drain the oil in a hot wok add the spice paste (see below) and leave 5 minutes over medium heat, stirring continuously add the potato, pineapple, coconut milk and water and let boil until reduce heat, add the prawns and wait 5 minutes before add sugar, salt and tamarind pulp to soak in hot water essences of dried chili peppers until tender shrimp paste wrapped in foil and grilled Asel to 2 minutes on medium heat in a saucepan Socarras seeds cilantro until fired flavor, mix the onion, garlic and once drained dried red peppers add the shrimp paste, fresh peppers (red and green), coriander seeds, the galanga and lemon grass and mix all right to add nuts, turmeric and oil and mix until a fine paste Serve with rice.

Baked turbot with mushrooms and garlic preserved
Ingredients: 2 kg •
. turbot
• 250 g. Hongo
• 450 g. Onion
g • 200 • Bacon
of 0.15 l. Cream
• 10 •
dients garlic 200 g.
Onion • 1 tbsp turmeric
• 1 soup spoon of chopped chives

Preparation: Clean and
thorn turbot, rations, marking the end plate and baked. Emplatarlo on a bed of coal (pochas into julienne onions and more bacon cream) and sauteed mushrooms. Some add a muslin garlic, tempura onion rings in turmeric and decorate the dish with preserved garlic and some finely chopped chives.

eggplant
Ingredients: 1 eggplant

• • 1 tbsp. caraway seeds (cumin German)
• 1 tsp. cardamom seeds • 2
cdtas. salt 1 tsp.
black pepper • 1 / 2 cup milk l / 3 cup water •
1 1 / 4 cup honey
• 2 cups flour • 1 tsp
chickpeas. seed
oregano • 1 tsp. • 2 cinnamon
cdtas.
turmeric • 1 / 2 tsp.
ground cloves • 3 / 4 cup onion juice or puree of onions

gold
Ingredients:
• 1 / 8 tsp.
turmeric • 1 cup milk •

honey to taste • 1 / 4 cup water • 2 tbsp
. crude almond oil

Preparation: Boil
turmeric in water for 8 minutes until it forms a thick paste. If too much water evaporates, add a little more. Heat the milk and give it a boil with the almond oil. As soon as it boils remove from heat and combine the two mixtures and add the honey. If you want to prepare a pool of boiling turmeric paste a large amount and store in refrigerator for up to 40 days.
For a change you can beat the milk until it is golden frothy and then add cinnamon.