Lady Curcumin

Our forefathers didn’t have the facility of analytical equipments to test the properties of medicinal herbs and plants. Still they were smart enough. Smart enough to know the things, thanks to their observations. Observations of ages, passed from father to son.
Why am I writing this here?
All due to turmeric. In fact, turmeric leaves. This is the time of the year when turmeric leaves are rich in its properties. Villagers in coastal Karnataka, Maharashtra and Goa make a sweet dish. Its called Pan Patoli has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, haemorrhage, toothache, bruises, chest pain, and colic. Called patoleo or patholi. It’s a very traditional Goan/Mangalorean delicacy. These are steamed rice Pan cakes stuffed with coconut, jaggery and wrapped in turmeric leaves. The unique flavour comes from these leaves. The pan cake absorbs all the medicinal properties of turmeric for it’s an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber and potassium.
This Sunday I brought some 10-12 leaves and we’re having lot of patoli ever since. At break fast and dinner too.
World over people are going crazy over this ‘wonder herb.” It’s supposed to be a cure for inflammation to Alzheimer, arthritis to cystic fibrosis, bowel cancer to leukemia. You know what I’m hinting. Just go for patoli because beginning November the leaves will start wilting.

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