Jedi Chef: How to herb

Most people have a cabinet full of herbs and spices, but do not even know their purpose or what the benefit of use is. In a recent poll it showed most folks use the exact same seasonings their parents used.

So, we here at jedi Chef Travels would like to explore the many flavors of the herb and spice world. Today, we are going to discover a hidden gem, turmeric. A flowering plant in the ginger family, native to the Indian subcontinent and Southeast Asia. The rhizomes, or mass of roots is the main stem of the plant that runs underground are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder.

It is commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for the dyeing characteristics. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma, Beside the flavor profile, it has medicinal uses as well. The active ingredient in turmeric is a natural compound called curcumin, which has both antioxidant and anti-inflammatory propertiesaiding in inflammation, degenerative eye conditions, arthritis, cholesterol, anxiety, muscle soreness after exercise, and kidney health.

So, whether you place it in traditional food or spice up your next stew, experiment with some of your favorite dishes and spice it up with turmeric. Here is a tasty side dish or a base for your next chicken or fish entrée. 2 tbsp unsalted butter 1/2 medium onion finely diced. 4 cloves garlic minced. 1 tsp turmeric powder 2 cups basmati rice or your choice of long-grain rice, rinsed and drained. 3 cups chicken stock or vegetable stock 1/2 tsp salt or to taste. 1/4 tsp black pepper or to taste. parsley for garnish, optional Melt butter in a pot over medium heat. Add onion and garlic and sauté for about 1-2 minutes or until fragrant. Addturmericpowderandstir to combine. Mix in the rice until the grains are evenly coated and lightly toasted.

Add stock, salt, and pepper. Mixtocombineandbring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and set aside for about 5 minutes before fluffing the rice with a fork. Enjoy!

Check out next week's issue for the herb/spice of the week.