I got the impression he was talking about actually heating the turmeric, along with other spices in the dish, in oil/fat before adding the whole of that (paste? sauce?) into the dish;;;;If I just said "with fats", I offer my apologies, because what he actually said was more along the line of 'heated with fats, as in theI think you did say that, my bad, but I did get the right impression,
dietary usage'.
that he was referring to the cooking spice, not some store-bought
extract. When I cook with curry/turmeric, I usually do use butter or
olive oil, so that should cover it.
I know it was used topically as an antiseptic poultice, often mixed withHe didn't mention using in on the skin but don't discount the skin as a route of delivery; it is the largest organ in the body, by weight, and a very efficient method of delivery. As soon as something is accepted/moved by the skin there are capillaries waiting to take it up, not it's in the blood system and ready to go. For example, many, many people get into trouble using OTC cortisone creams, literally overdosing themselves on steroids.
other herbs. I know it is considered a condiment. Would the poultice
be used on inflamed joints? If so, that would almost seem to be
wasteful of it's systemic anti-inflammatory properties.
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