Mother Earth Living

Super Diet, Super Immunity: Homemade Curry Blend

Turmeric, a common ingredient in curry, has infection-fighting, anti-inflammatory, liver-protective and anti-tumor properties.
By Amy Mayfield
September/October 2009
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Homemade Curry Blend 
Makes about ½ cup 

It’s said that every Indian cook has her own curry recipe. Curries, spice mixes that were originally created as a method to deliver medicinal herbs in a tasty way, almost always have one ingredient in common: turmeric, which imparts the curry powder’s deep yellow-orange hue. Turmeric’s active ingredient, curcumin, has infection-fighting, anti-inflammatory, liver-protective and anti-tumor properties. (More than 1,300 individual studies on the herb are available on PubMed, the National Institutes of Health’s research database.)

7 teaspoons turmeric powder
5 teaspoons cumin powder
1 tablespoon fenugreek powder
1 tablespoon coriander powder
1 teaspoon ginger powder
1 teaspoon cinnamon powder
1/2 teaspoon mustard powder
1/4 teaspoon clove powder
1/4 teaspoon cayenne powder

1. Mix powders in a small bowl. Pour mixture into a jar and store in a cool, dark place.

2. Use in any recipe that calls for curry powder, or sprinkle onto rice, popcorn or steamed veggies.
 








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