Ancient spice combines with chocolate for a sweet treat

More than 4,000 years ago, turmeric was being used to spice up food and make medicines in India.

Today, the spice is still an important crop in India, which produces nearly all of the global supply. About 80 percent of turmeric is used in-country to flavor and color food, enhance cosmetics and make holistic medicines. It is widely used in South Asian, Middle Eastern, and South African cuisines and is notable for its use in curries and rice.

Recent research on two chemical compounds found in the plant has shown some promise for future treatment of Alzheimer’s disease, according to the Alzheimer’s Society. One chemical, curcumin, has shown some effect on amyloid-beta plaques found in the brains of Alzheimer patients. The other chemical, turmerone, has been shown to stimulate stem cells into making new brain cells, potentially aiding neurogenerative diseases.

Here’s a recipe from Paleohacks.com for a sweet, but nutritious dessert featuring Turmeric:

Chocolate Turmeric Truffles

Ingredients:
1 cup unsweetened, shredded coconut

1/2 cup raw honey, softened

1 tablespoon coconut oil, melted

1 teaspoon ground turmeric

1/4 cup dark chocolate chips

1/4 teaspoon sea salt

Mix all dry ingredients together and ensure the coconut is evenly spiced. Next, pour in the coconut oil and honey and stir until completely mixed. Roll the mixture into several small balls (whatever size you’d like) and then place them on a parchment paper-lined baking sheet in the freezer for 10 minutes. Melt the dark chocolate in a saucepan and then drizzle it over the balls once they are finished setting-up in the freezer. Allow to defrost before enjoying.