Turmeric powder is a bright yellow powder made by dry grinding of mature turmeric rhizomes (underground stems). The use of turmeric for coloring and flavoring food, for cosmetic purposes and for medicinal properties dates back to the ancient Vedic culture of Iran. Used in almost all Iranian foods, this spice has almost no calories (1 tablespoon = 24 calories) and zero cholesterol. It is rich in dietary fiber, iron, potassium, magnesium and vitamin B6.
Curcumin Helps Promote Weight Loss and reduce the incidence of obesity-related diseases. The inflammation associated with obesity is due in part to the presence of immune cells called macrophages in fat tissues throughout the body. These cells produce cytokines that can cause inflammation in organs such as the heart, and islets of the pancreas, while also increasing insulin resistance in muscle and liver. Scientists believe that turmeric suppresses the number and activity of these cells, and help reduce some of the adverse consequences of obesity.
Turmeric Improves Rheumatoid Arthritis, according to a study by Chandran and Goel at Nirmala Medical Center, Kerala. The researchers also found that curcumin treatment was safe and did not relate with any adverse events.
Treating sprains and swellings with a pinch of turmeric powder, lime and salt is an age-old home remedy practiced throughout Iran.
Decades of Experience Chef Mahtab, the Executive Chef of Persian Cuisine is no stranger to the Iranian kitchen. With several decades of experience, spanning across several continents, Chef Mahtab knows precisely how to coax the flavor out of the freshest, and most aromatic ingredients. Additionally, Chef Mahtab is renowned for hers kitchen skills as she oversees all of the culinary works at Kashcool Kitchen, the long time running, Kashcool Kitchen in the Woodland Hills.
Persian food is a diverse and extraordinary one, reflecting a complex layering of cultures through history and based on spirituality, geography, climate and availability of ingredients. Iran's range of cuisine can amaze even a connoisseur. Different regions in Iran offer their own specialties with their very own taste, subtlety and aroma. The exotic tastes, hues and textures of Iran food have ensured a steady growth in popularity in the West. The combination of fresh ingredients and are both a gastronomic delight and fulfill today’s requirements for healthy eating.
Fresh & Healthy
Iran's vast reservoir of spices made from its abundance of tropical herbs and plants, contain medicinal and preservative properties. Herbs and spices make the simplest of dishes flavorful and exciting. It is widely known that Persian cuisine is very healthy and can protect you against heart problems, strokes, cancer, and obesity problems. In Iran, a knob of fresh ginger and mint added to tea is believed to relieve sore throats and colds, not to mention its additional Ayurvedic properties. Turmeric is splendid against skin diseases and neem leaves are used to guard against small pox. These are but a few examples of the tremendous health benefits fresh iranian food provides, and here at Kashcool Kitchen, our cuisine is both healthy, and tasty.
Commonly used in Persian cuisine to give rice that beautiful orange coloring.
Saffron, botanical name crocus sativus, is the most expensive spice in the world. Derived from the dried stigmas of the purple saffron crocus, it takes anything from 70,000 to 250,000 flowers to make one pound of saffron. Moreover, the flowers have to be individually hand-picked in the autumn when fully open. Fortunately, only a little needs to be added to a dish to lend it colour and aroma; too much makes the food bitter and as the quotation from Culpeper (below) suggests, large quantities of it can be toxic.