Sprinkle a little turmeric over your deviled eggs. Blend it into any chicken dish. Stir it into tuna salad.

Any way you serve it, you’re adding a bounty of healthful spice to your diet. Turmeric is a powerhouse in the spice world. The spice of life, so to speak.

“It’s extremely popular and one of our top sellers,” said Ed Jones, owner of Nutrition World on Lee Highway. “The vast majority of people — over half — are buying it as an anti-inflammatory to help with chronic pain. But others are using it to maintain optimal health and as a preventative for certain cancers. Research is pointing to the fact that the majority of chronic diseases are based in long-term inflammation.”

And, he said, turmeric appears to be safe, so people can use it for years.

“There just isn’t a medicine out there that can do what turmeric does. You can’t take an aspirin and expect to have the same results,” Mr. Jones said.

Turmeric can be taken in pill form or by using it to spice up a meal. Circumin, the active ingredient found in turmeric, is thought to be the chemical compound responsible for the wide range of potential health benefits.

Studies, according to www.healthdiaries.com, have shown numerous reasons for adding turmeric to the diet. Here are the top 10.

* When combined with cauliflower, it has been shown to prevent prostate cancer and stop the growth of existing prostate cancer. Studies are under way on the effects of turmeric on pancreatic cancer. It also has been shown to stop the growth of new blood vessels in tumors.

* May prevent melanoma and cause existing melanoma cells to die.

* Reduces the risk of childhood leukemia.

* Is a natural liver detoxifier.

* May prevent and slow the progression of Alzheimer’s disease by removing amyloyd plaque buildup in the brain.

* May prevent metastases from occurring in many forms of cancer.

* It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

* Is a natural painkiller and COX-2 inhibitor. (The COX-2 enzyme is associated with pain and inflammation in the body, according to http://arthritis.about.com.)

* Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

* Speeds up wound healing and assists in remodeling of damaged skin.

In its pure form, turmeric is a root. Its strong yellow color is excellent for adding color to dishes, such as those using curry powder, since turmeric is an ingredient of curry powder.

Turmeric is found in containers in the spice aisles of most supermarkets, but at Greenlife Grocery, a natural-foods store on Manufacturers Road, it’s also sold in bulk form, in capsules and in bottles.

“We see a fair amount of turmeric being sold,” said Heather Carnahan, supplement and body-care manager at Greenlife. The spice/healing herb is found in both the culinary and the medicinal sections of the store.

“Most people are buying it for inflammation,” Ms. Carnahan said.

Alchemy Spice Co., located in the small business incubator on Cherokee Boulevard, mixes its own blend of curry called Neo Masala, used in many Indian curries. Turmeric is the main ingredient.

“People have asked me about the cancer benefits of turmeric,” said Jessica Chevalier, who owns the company with her husband, Chris. “And I’ve had people come to buy turmeric to pack into pills.”

Eddie Marthin, 53, is a strong believer in turmeric. Diagnosed with fibromyalgia several years ago, he suffered from extreme pain and began a prescribed regimen of anti-inflammatory drugs, painkillers and physical therapy. Nothing worked. That is, until he stopped taking the prescribed medications and turned to a daily dose of turmeric as well as circumin.

“I think this helped cure me,” Mr. Marthin said. “Within 10 days, my pain was down 50 (percent) to 75 percent.”

“Most people take one to two capsules daily,” said Mr. Jones of Nutrition World, adding that people can buy empty capsules to fill on their own with turmeric purchased in bulk to save money. “That gets old after a while, though,” he said.

To get the benefits of turmeric in the pill form, Mr. Jones estimates that one would need to consume about a fourth-teaspoon of bulk turmeric twice daily. Add a little extra to your curried chicken, and you’ve got a day’s dose. Mr. Jones cautions that people with gall-bladder issues should check with a doctor before starting a turmeric regimen.

Though more wide-range clinical trials are needed to prove any of the health benefits of curry, turmeric and circumin, according to www.indepthinfo.com/curry/health-benefits, that’s no excuse not to eat a tasty dish of it a couple of times a week. Although you may need to acquire a taste for it, once you do you may find yourself reaching for more.

Don’t want curry flavors every day? Make a trade-off between turmeric in your food and in your medicine cabinet.

Here are some recipes to get you started.

E-mail Anne Braly at abraly@timesfreepress.com.

Turmeric Crawfish Risotto

1/2 cup onions, chopped

1 tablespoon butter

1 cup uncooked rice

1 pinch saffron or turmeric

1/3 cup white wine

2 cups chicken broth

11/2 cup peas

1/2 pound cooked and peeled crawfish tails

1/4 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 cup heavy cream

1 teaspoon lemon juice

1/4 teaspoon hot pepper sauce

Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until absorbed.

Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.

Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon juice and hot pepper sauce. Cook until risotto is thoroughly heated, about 2 minutes.

If crawfish is unavailable, substitute deveined medium shrimp. Makes 6 servings.

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Bread and Butter Pickles

4 quarts paper-thin unpeeled cucumber slices

8 medium-size white onions, peeled and sliced paper thin

2 medium-size sweet green peppers (or 1 green and 1 red), washed, cored, seeded, and coarsely chopped

1/2 cup pickling salt

1 quart cracked ice

5 cups sugar

11/2 teaspoons turmeric

1/2 teaspoon cloves

2 tablespoons mustard seeds

5 cups cider or white vinegar

Mix cucumbers, onions, green peppers, salt and ice in a very large colander, weight down, pressing out liquid, set over a large kettle and let stand 3 hours (in refrigerator if possible).

Note: If kitchen is warm and you haven’t the refrigerator space, add more cracked ice after 90 minutes.)

Meanwhile, wash and sterilize 6 (1-quart) jars and closures, stand on a baking sheet, and keep hot in a 250 F oven until needed.

Mix sugar, turmeric, cloves, mustard seeds and vinegar in a very large enamel or stainless-steel kettle. Drain vegetables well and add to kettle.

Heat, uncovered, over moderate heat just to the boiling point, moving a wooden spoon through mixture occasionally but not actually stirring.

Ladle boiling hot into jars, filling to within 1/8-inch of tops, wipe rims and seal. Cool, check seals, label and store in a cool, dark, dry place. Let stand 4 to 6 weeks before serving. Makes 6 quarts.

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Indian Beef Curry

2 tablespoons butter or margarine

1 onion, sliced

3 cloves garlic, minced

2 fresh green chilies

1 tablespoon mustard seed

1 teaspoon curry powder or to taste

2 tablespoons ground coriander

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon ground ginger

1 pound beef or mutton, trimmed and cubed

2 potatoes, cut in 1-inch cubes

1 carrot, peeled and sliced

1 cup cauliflower florets

1 cup eggplant, cut in 1-inch cubes

3/4 cup coconut cream, diluted to 11/2 cups

1/2 cup white vinegar

To moderately hot butter in large skillet or wok, add onions, garlic, chilies, mustard seeds, curry powder, coriander powder, chili powder, cumin powder, turmeric powder and ginger. Stir constantly, then lower heat.

Add mutton or beef, potatoes, carrots, cauliflower and eggplant. Sauté until meat is browned, then add diluted coconut milk and vinegar. Simmer on very low heat until meat is nearly tender. When vegetables and meat are tender, add rice flour mixed with a little water and salt. Add more water if necessary.

Serving idea: Serve over hot cooked rice with plain yogurt.

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Glazed Cornish Hens

Fresh curry powder:

1/4 teaspoon fennel seeds

1/4 teaspoon coriander seeds

3 cardamom pods, seeds only

Ground ginger, to taste

Cinnamon, to taste

Cumin seed, to taste

1/4 to 1/2 teaspoon dried red chilies, crushed

1/4 teaspoon turmeric

Main dish:

2 Cornish game hens (1 pound each)

1/4 cup corn syrup

1 tablespoon prepared mustard (Dijon or spicy)

1 small garlic clove, peeled and finely chopped

Salt, to taste

Freshly ground black pepper to taste

Juice of 1/2 lemon (reserve other half)

To make the curry powder, grind the fennel seeds, coriander seeds, cardamom, ginger, cinnamon, cumin, red chilies and turmeric together until they resemble a coarse powder, either with a mortar and pestle or in a clean electric coffee grinder.

If the Cornish game hens are frozen, thaw overnight in refrigerator. Rinse hens with cold water; pat dry.

In small bowl, combine curry powder with syrup, Dijon mustard, garlic, salt, pepper and lemon juice. Heat oven to 375 F.

Cut reserved lemon half in half again; place inside hens. If desired, truss (tie or skewer) hens, to secure legs. Line a shallow roasting pan with foil, dull side facing up, for easy cleanup. Place hens in pan and brush with some of the glaze. Reserve remainder of glaze for frequent basting.

Bake in oven 1 hour or longer, until juices run clear (meat should still be juicy). Baste often for crispy, golden skin. Halfway through baking, cover legs and wing tips with foil to prevent scorching. Serve with rice and stir-fried vegetables. Makes 2 servings.

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Chicken Curry

11/2 pounds chicken, boneless and skinless

2 tablespoons oil

1 tablespoon butter

1 medium onion, chopped

2 carrots, peeled and sliced on diagonal

11/2 tablespoons curry powder

1 teaspoon cinnamon

2 teaspoons cumin

4 teaspoons flour

1 cup chicken stock

1 cup frozen peas, thawed

1/4 cup heavy cream

Salt and pepper, to taste

Cut chicken into 1-inch cubes. In large skillet, sauté chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet, add onion and sauté until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice

For the rice: Cook basmati rice according to package directions.

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