Jars of Yellow Ginger for sale at the market in Punta Gorda, Belize.
Photo by Federico CintrĂ³n-Moscoso.
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This is a confession. I may have a problem. I'm a turmeric freak. I put it on everything. Eggs, sandwiches, pizza, salads, you name it, and I probably sprinkle some turmeric on it. I go through more turmeric in a week than most Indian restaurants go through in a month. Most of my plates and bowls are stained with that distinctive yellowy-orange hue after years of daily exposure. Most people think I'm a bit crazy when they watch me in the kitchen, especially when I start loading up with my herbs and spices. When I think food, I think medicine, and turmeric is one of my primary agents.
It all started a few years ago. I've been mostly vegetarian since the early 1990's. but it took a while for my vegetarian diet to actually become healthy. I eventually began cooking regularly, which led to my discovery of the joy of food. And as my interest in herbalism and natural medicine slowly grew out of that dietary change, I finally began to realize that eating well was my path to good health. I haven't had health insurance for over 20 years, so self-maintanance of my body has become something of a vital approach to my daily life. Part of that approach has been the regular inclusion of medicinal herbs and spices in my cooking, which began in earnest 4 or 5 years ago.






