Turmeric, or also known as Curcuma longa, and several other species of the curcuma genus grow wild in the forests of Southern Asia including India, Indonesia, Indochina, nearby Asian Countries, and some Pacific Islands including Hawaii in which all of these areas have traditional culinary and medicinal uses. In India, turmeric is known as strengthening and warming to the whole body. Traditional uses include to improve digestion, to improve intestinal flora, to eliminate worms, to relieve gas, and to cleanse and strengthen the liver and gallbladder. The Ancient Hawaiians used this for many things, including the prevention and treatment of sinus infections, ear infections, and gastrointestinal ulcers.
Another traditional use of turmeric is as a food colorant and dye for cloth – in both cases a cheaper alternative to saffron. It was and is used in religious ceremonies and offerings – often representing life, purity, and prosperity.
Turmeric is arguably the most powerful herb on the planet at fighting and potentially reversing disease. It has so many healing properties that currently there have been 6,235 peer-reviewed articles published proving the benefits of turmeric and one of its renowned healing compounds curcumin. Some of its benefits in terms of medication includes anticoagulants / antiplatelets, anti-depressants, anti-inflammatories, arthritis management, cancer treatment, diabetes management, gastrointestinal treatments, and cholesterol regulators.
For me, turmeric will always be the best for it’s used in innumerable ways. It is not only good for our health that cures or prevent a lot of diseases but also it is good for youthful skin and great hair. It has been known to contain numerous antioxidants as well as antibacterial properties. That’s why I chose the Ginger Turmeric Cookies as one of the recommended recipe that uses turmeric as one of the ingredients. Though it might not look delicious from the name itself but once you made it, it has a distinct and unique flavor and the thought of its benefits in your health, beauty, and wellness.
Ginger Turmeric Cookies
113 g unsalted butter, softened
120 g granulated sugar, plus a little extra for coating the dough
1/2 tsp vanilla extract
1 egg, at room temperature
2 T grated fresh ginger
240 g all-purpose flour, plus a little extra for shaping the dough
1 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp baking powder
1/2 tsp salt
If using a conventional oven, preheat to 350 F/175 C.
Line a cookie sheet with parchment paper.
- In a small bowl, combine flour, ground ginger, ground turmeric, baking powder, and salt.
- In a large bowl, cream together butter and sugar until fluffy and pale. Beat in vanilla extract.
- Beat in egg and mix until pale and fluffy, about 1-2 minutes.
- Beat in grated ginger in 3-4 additions, beating well after each addition.
- Slowly beat in flour mixture, in about 8 additions, and beat on high after each addition. The dough should feel like frosting but not stick to your hands. You should be able to roll it gently into a ball.
- Put extra granulated sugar into a shallow bowl.
- Scooping dough out with a spoon, roll it into balls about 3 centimeters in diameter. Flour your hands occasionally if needed.
- Roll the balls in the bowl of sugar, then place on cookie sheet about 3 centimeters apart.
- Bake for 10 minutes, until they puff up and look dry. If they look wet, shiny, or dark in the middle, bake for an extra minute. If using a toaster oven, toast at 740 W for 10 minutes.
- Let cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.