Two Buzzwords : “Haldi” and “Methi”
“Haldi” is nothing but Turmeric (Curcuma Longa). Turmeric is the root of a tropical plant related to GINGER. Though native to the Orient, this spice is now also cultivated in India and the Caribbean. It has a bitter, pungent flavor and an intense yellow-orange color. In Biblical times, turmeric was often used to make perfume, a comment on its rather exotic fragrance. Today it’s used mainly to add both flavor and color to food. It’s also a primary ingredient in MUSTARD and is what gives American-style prepared mustard its bright yellow color.
Some tips on Haldi
* Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better
even after cooking.
* Although turmeric is added to dishes in daily cooking, a nice way of taking it daily is to use one teaspoon of turmeric powder
in a cup of warm milk.
* For treating wounds, make a paste and apply twice a day. Fresh or Dry Turmeric is also used in saline gargles for relief from
a sore throat.
Methi = Fenugreek / Trigonella Foenum Graecum
Fenugreek or “Methi” is a bitter herb and can be found fresh in most Indian Grocery stores abroad. Methi is used to give flavor to dry dishes or sometimes used as a binder or filling. Its very good for diabetics. A dried-herb version called “Kasoori Methi” is also available in the stores.
