Ayurvedic Turmeric Cooked in Ghee
A bright yellow-orange wonder herb, turmeric is one of the oldest, most significant spices known to man. Turmeric plants thrive in hot climates with light soils. The climates of India as well as Central America suit the growth of the tropical turmeric plant.
Turmeric, or “haridra” in Sanskrit, has many positive side effects, according to ayurveda, and is bitter, astringent and pungent in taste. Due to turmeric’s heating quality, it helps to balance Kapha and Vata doshas (mind-body types), and due to its bitter taste, it helps to balance Pitta dosha, thus making it tri-doshic.
Turmeric contains curcumin, a proven anti-allergenic, especially good for the skin and for enhancing resistance to skin allergens. It also helps support healthy liver function, which aids assimilation and energy levels. It helps remove toxins throughout the physiology and is a powerful aid for building the immune system.
According to ayurveda, turmeric:
- supports liver detoxification
- supports healthy cholesterol levels already within a normal range
- promotes the body’s healthy response to allergens
- assists digestion
- supports a healthy immune response
- benefits the complexion
How to use it:
Use to spice one vegetable, dhal or rice at every meal. To learn more about Maharishi Ayurveda visit: www.mapi.com.
- ½ tsp. organic turmeric powder
- 2 tsp. organic ghee
- Melt ghee in a frying pan until it becomes clear (cloudiness is gone).
- Add turmeric powder to ghee and mix well
- Remove immediately and let simmer off the heat for 5 minutes or until it turns a slightly darker color and releases its aroma.
The clarity of the ghee is important in the cooking. When the ghee is clear, this indicates that any water has been removed and the heat is just right for bringing out all the benefits of the turmeric.
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