The Golden Spice Of The Sun

The Golden Spice of the Sun

The other day Rick and I were listening to Jim Rome on the radio and they were playing a tape of a woman who called 911 because her 12 year old daughter was out of control and beating up her 14-year-old sister.

I thought sister’s fight all the time? Any way, our ancestors didn’t call 911 on their brats, no, they chewed Turmeric root then spit it in their faces.

You see; Turmeric scares away demons. On the radio the dispatch operator asked the mother if she would like him to come over and shoot the wild child. Apparently the dispatcher lost his job.

Shamans in some of the pacific islands use Turmeric as an amulet protect them from ghosts and sorcerers; they chew the root of the plant and spit them over a person possessed by demons. In Sumatra midwives would chew Turmeric and then spit it out on newborn infants as protection from witches and demons. In southern India the powder is poured on graves in death rites. Turmeric is supposed to please the ancestral spirits as well as repel the underworld forces.

Turmeric has been used both as a dye and a condiment throughout the ages. The people of India use it to flavor their curries, and because the Turmeric plant has yellow flowers and orange stalks, the addition of Turmeric gives the curries their distinctive yellow color. People of Asia and the pacific islands consider yellow a sacred color; the color of gods and royalty. Turmeric is also aromatic, and aromatic spices of all sorts have long been considered effective in repelling demons.

Turmeric was believed to be the blessed spice of the earth and the sun. The connection between the earth and Turmeric also explains its use in marriage rituals. Hindus use Turmeric powder in their worship of the earth goddess Gauri, who also presides over marriages in rites associated with her marriage to the sun god.

They regard the mythological marriage of Gauri to the sun god as a prototype of earthly marriage. Appropriately Gauri means “golden yellow”; and as a personification of the earth and of the ripening grain this yellow goddess bestows fertility. Therefore she is typically venerated at weddings, in which Turmeric is rubbed on the bride and groom to assure that no evil can harm the marriage and also to insure fertility.

People in India and Indonesia believe that it heals wounds; in Bengal they use it to cure stomachaches and eye disease; and in Sumatra they use it in treating all kinds of ailments, including jaundice, broken bones, and gonorrhea.

Traditionally Turmeric has been used as a dye or added to curries. Recent studies have proven it to possess powerful medicinal properties. Scientists have discovered that the active ingredient in Turmeric is curcumin, the chemical that creates the yellow color. This compound has been clinically proven to correct the most common expression of the genetic defect that causes cystic fibroses, a fatal disease that attacks the lungs. A genetically mutated protein disallows the release of chloride from the cells, this chloride build up triggers the production of mucus in the lungs causing slow suffocation and eventual death.

Turmeric corrects this defect allowing the defective gene to become normal, subsequently the chloride is released via the cells and bones and normal mucus production allows the person to breath normally. Studies have also shown Turmeric to have actually shrunk cancer tumors and or disallowed growth entirely. It has been affective in the treatment of colitis, ulcers, improves liver function, and as an anti-inflammatory it helps ease rheumatoid arthritis. Combined with cauliflower it fights prostate cancer.

Turmeric contains phyto-nutrients; 2.00 teaspoons a day (put the powder in capsules) contains manganese, iron, vitamin B6, fiber, potassium and altogether 80 nutrients. Turmeric has been proclaimed a miracle spice.

Rick found this week’s recipe in the Food Day section of the Oregonian. It is excellent and healthy and I know the New Year has inspired most of us to become stronger and younger so here’s to your health!

Beef Tagine with Brussels Sprouts

2 ½ pounds chunks of stewing beef, or chicken

6 tablespoons of olive oil (divided)

½ tsp. Turmeric

2 ½ tsp. Sweet paprika

½ tsp. Cayenne pepper

½ tsp. Fresh ground ginger

1 tsp. Cumin

½ cup water

2 ½ cups chopped onion, 2 pounds Brussels sprout cut in half

One bunch fresh chopped cilantro

Juice of one large lemon

Brown beef and Turmeric in 4 Tbsp. Oil, cover tightly and simmer for 15 minutes, stir in ½ the cilantro and rest of spices, onion and water, let simmer 1 ½ hours. Check periodically to see if it needs a little more water. While this cooks steam the Brussels sprouts for about five minutes then rinse them in cold water and set aside. Heat remaining oil in a large skillet or wok, stir fry Brussels sprouts, rest of the cilantro and the lemon juice, add this to the meat and fold in. I served this with brown rice.

Enjoy!