Nowadays it is increasingly widespread tendency to experience cuisines from countries other than ours. One of these is certainly the Indian cuisine, a cuisine that makes extensive use of spices including certainly the best known is turmeric, a herbaceous plant of yellow ocher and an intense aroma.

Turmeric, also known as saffron Indies, is a plant with oval leaves within which bloom of flowers gathered in spikes which yield the rhizomes, they finally are subjected to a process of boiling and squeezing in order to obtain a dust with strong anti-inflammatory and healing properties.
Many certainly have been the scientific discoveries of this Indian spice: help to improve the functioning of the stomach and intestines, would have strong healing properties and more importantly strong anticancer properties, but does not end here, in fact, comes from Germany an interesting study of Turmeric and brain.

In turmeric, to say the German scholars, would present a bioactive compound capable of promoting the proliferation and differentiation of neural stem cells, the Tumerone.
The study conducted by researchers at the Institute of Neuroscience and Medicine in Jülich, has reviewed and verified the existence of a relationship between Turmerone aromatic and neutral endogenous stem cells (NSC), or the stem cells in the adult brain.
The NSC differ in the central nervous system and play an important role in the recovery of brain function. The study was conducted in vivo, the scientists injected in laboratory mice adults (ar) tumerone, noting that in these, compared to the control group (ie in rats not injected with tumerone), were extended both the subventricular area that the hippocampus, the brain these two zones, in which it is blown neurogenesis or neuronal growth.

Certainly no exception to any of us the important consequences of this study in the medical field. For if the miraculous properties of tumerone, which certainly will continue to be evaluated, found to confirm this substance would become a prime candidate to treat neurodegenerative diseases such as Alzheimer's disease and stroke.
So if you experience kitchens "alternative" and foreign, until yesterday was just a quirk, now put on our plates of tasty and fragrant curry (or a mixture of spices mainly containing turmeric) becomes an excellent initiative that healthy can not miss .

In order to make the most of the beneficial properties and organoleptic characteristics of this tasty spice, here is an interesting recipe "Fagottini potato Curry" (vegan recipe):

INGREDIENTS
1 zucchini
2 carrots
2 medium potatoes
¼ leek
1 pinch of salt integral
4 coriander seeds
½ teaspoon curry
½ teaspoon cumin
2 tablespoons extra virgin olive oil

For the pastry:
200 grams of flour or wholemeal 0
½ cup of extra virgin olive oil
1 pinch of salt until full
cold water

PREPARATION
Peel and wash the carrots and potatoes. Wash the zucchini and slice all vegetables to obtain small cubes. Cut the leek into thin strips. In a pan, pour two tablespoons of olive oil, fry the vegetables for a few minutes. Then add the spices, remembering to press between the fingers coriander seeds. Pour into the pan a glass of hot water and cook covered for about 15 minutes, stirring occasionally with a wooden spoon, until the vegetables have softened.

Combine in a bowl the flour and oil, along with a pinch of salt. Stir and add cold water gradually. Start working the ingredients with your hands until the dough is very elastic. Forming the classic ball and let the dough rest for 15 minutes, anointing him with a little oil. Lay a sheet of rectangular and rather thin with a rolling pin.

Place in the center, the filling of vegetables that you have prepared. Fold the corners inward, toward the center of the square, one at a time, and seal the edges with your fingers. Cook the dumplings potato curry in the oven at 180 degrees for 20-25 minutes, until golden brown. Serve while still hot.

Bon Appetite!