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Try Turmeric for A Natural "Spice of Life"
By Gerry Furth-Sides

In ancient times, rich orange Turmeric (the color of baked yams), popular in both North African and Indian curry dishes, held such healing powers it became known as "the spice of life."

Down through the centuries, turmeric has been used as a dietary supplement in Asian countries for stomach ailments, and as a topical antiseptic to cleanse and stimulate recovery of cuts, burns and bruises in South Asia, Afghanistan and North West Pakistan.

Ayurvedic medicine in India considered turmeric's fluoride attributes as an essential for teeth, and as an antibacterial agent. Pakistanis use it as an anti-inflammatory agent, and remedy for digestive disorders. In Okinawa, Japan, turmeric remains the main ingredient of a popular and historic tea.

By the beginning of the 21st century, Western science began catching up with eastern tradition as laboratory researchers isolated the curcumin (an element found in the yellow pigment from turmeric) and proved it has anti-oxidant, anti-carcinogen, anti-inflammatory and cholesterol lowering properties, and showed great promise for its ability to lower the incidence of cancer and arthritis. This spring, Murali Doraiswamy, director of the mental fitness laboratory at the Duke University Medical Center's psychiatry department announced, "In animal trials, high doses of curcumin not only prevented amyloid plaques from forming but dissolved existing plaques, a condition usually found in Alzheimer's Disease patients.

Further testing using high doses of curcumin in humans revealed even better news from rresearch at St. John's Medical College, Bangalore, India. It changed the notion that massive doses of turmeric (50 to 200 milligrams or 100 bowls of the stuff) were necessary to accomplish healing. Turns out that by adding only 20 mg of Piperine, found in black pepper, improves the absorption of the curcumin in turmeric 2000%, with no adverse effects.

This means that all it takes is a dosage of approximately two teaspoons of turmeric powder and half a teaspoon of ground black pepper per day in a delicious dish to perform the "spice of life" trick.

French-Tunisian Chef-owner Alain Cohen at Got Kosher" Catering, Café and Provisions (www.gotkosher.com) has vivid family memories of the spice Turmeric. "I remember a chicken soup we cooked with little pellets of hand-rolled pastas," he recalls. "We also colored cous cous, a basic of North African cuisine, with a tiny bit of turmeric. And our family also prepared a tripe dish called 'Aakoud,' which we spiced and colored with paprika and turmeric."

Alain's strongest memory also serves as a warning: "Turmeric is so strong it was the only spice I handled with a spoon as the chef at my father's restaurant in Paris, " he chuckles. " Otherwise the color stayed under the nails all day, even after a good soap and water scrubbing.

These days Alain uses turmeric in dishes such as his wildly popular chicken curry salad Lemon Raison Chicken (see recipe). Turmeric Potatoes were also a family favorite. Four Red (the healthiest!) potatoes and an onion are diced fine with a tablespoon each of ground garlic and turmeric plus 1 teaspoon salt and ½ teaspoon of black pepper are combined and simmered on a low temperature until are soft and almost brown (like hash browns), and the onions caramelized.

Turmeric is also becoming a favorite in his brand new creation, Turmeric Challah! All are available at the sidewalk café, in catered meals and to-go a la carte.

Alain Cohen's Lemon Raisin Chicken

The sweet raisins and slightly tart lemony taste balance the many savory layers of tastes and textures in this dish. A strict measure of salt brings out each flavor without overpowering the dish.
Serves 8
8 chicken breasts (or you can use the equivalent of dark meat or a whole
chicken)
1 tablespoon olive oil
1 cup seedless golden raisins
8 slices (l large) lemon, peeled and sliced ¼ inch or thinner, white rind
carefully removed
2 tablespoons garlic, ground
1 tablespoon turmeric
1 tablespoon of Kosher salt
1 teaspoon Freshly ground black pepper
2 quarts water or enough to just to cover the chicken
Season the breasts all over with salt and pepper, turmeric and garlic. Pour the olive oil into a large shallow saucepan, and place the chicken in it, skin side up.
Cover each piece of chicken with one or more lemon slices. Add the garlic. Sprinkle with raisins. Cover with water and bring to a boil covered for ½ hour. Uncover and reduce to simmer one hour or until the sauce is thick, tart, sweet and yellow, and the meat is tender. Serve with Rice.

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