February 10, 2024 • 32 mins
This vivid yellow underground stem has been used as a spice, medicine, and pigment for millennia. Anney and Lauren get into the rhi-zone with the science and history of turmeric.
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Speaker 1 (00:09):
Hello, and welcome to save our production of iHeart Radio.
Speaker 2 (00:11):
I'm Annie Red and I'm Lauren Vogelbaum, and today we
have an episode for you about turmeric.
Speaker 1 (00:17):
Yes, which we discussed. I have been mispronouncing my entire life.
I have left out that are been spelling my entire life.
Speaker 2 (00:25):
The first not turmeric. It is turmeric, turmeric, turmic.
Speaker 1 (00:31):
We're gonna try our best. We're gonna try our best.
You know, it's always the one. Do you think you
know that twists the knife? Yeah? Was there any particular
reason this was on your mind? Lauren?
Speaker 2 (00:46):
Oh, and there could have been. I think I was
looking for a spice And this one has been on
our list for a long time because I haven't wanted
to tackle it because it's a little bit intensive and
I've forgot that and did not give myself enough time
to research. And that's why this episode is going up
a little bit late. So here we are, Here we are.
Speaker 1 (01:09):
Yeah. I feel like that's the twenty twenty four so far.
I'm like, oh, yeah, oh yeah, this one's a lot.
Speaker 2 (01:17):
Yeah.
Speaker 1 (01:17):
I was ambitious. Well look where it got me. Well,
here we are now, Yes, And you can see our
past episode on spices perhaps saffron.
Speaker 2 (01:32):
Specifically ginger Yeah, yeah, other rhizomes with sabi, I don't know.
Speaker 1 (01:40):
M Yes, I do use turmeric pretty often, but I
don't even a specific It's usually kind of like I'm
feeling it, like I'm like this, I think it'll go
good here. I don't have like one thing that stands
out okay, this one.
Speaker 2 (01:56):
I use it very little to none, to be honest,
I've just never really gotten a hang for like what
I want to put it in. But but after doing
this reading and like reading a bunch of different recipes
from around the world for different dishes that incorporated, I'm like, well,
I should put it in more things like why aren't
I let's go.
Speaker 1 (02:17):
Let's go, let's be ambitious about this.
Speaker 3 (02:20):
Lam Yes, oh, don't say that, Laura, No, No.
Speaker 1 (02:32):
Sole episode is just be trying to talk about.
Speaker 3 (02:36):
Well.
Speaker 1 (02:37):
Okay, I guess that brings us to right question. Yes, turmeric.
Speaker 2 (02:47):
Well, turmeric is a type of spice made from the
fresh or dried and powdered underground stem of the turmeric plant.
It grows these these fleshy underground stems, called rhizomes, as
a source of nutrition for itself. But sucker, we like
eating them too, because because it's got this like lovely, warm, bitter, earthy, peppery,
(03:10):
citrusy sort of flavor. These rhizomes have a thin brownish
skin encasing a bright yellow orange flesh that's juicy and
like crunchy tough when it's raw, but is often processed
into a dried ground powder. It's used in both of
those formats to add gentle, bright heat to soups and stews,
(03:30):
and the powder format often shows up in mostly savory
spice blends like curries for all kinds of additional applications
like like rubs and marinades and sauces. Both are also
popular in beverages from cold juices to hot herbal teas
and beyond, and can be used in sweet applications like
drinks or baked goods. Turmeric is sometimes also used more
(03:53):
as a coloring than is a flavoring because of that
really vivid orange yellow kind of color. It's like it's
like if Ginger had a sibling that was way more
outwardly wild, but like actually more mellow once you get
to know him. You know. Uh, It's like if that
(04:13):
if that specific kind of glowing orange sunset, that that's
just simmering on the edge of the horizon. It's like
if that type of sunset had a flavor.
Speaker 1 (04:26):
Hmm, you paint a picture, line, you paint a picture. Okay.
Speaker 2 (04:33):
So turmeric is a member of the ginger family, and
its botanical name is a kirkma longa. Sure there are
about one hundred wild and or alternate species in the
same genus that are also sometimes used as turmeric is used.
Scientists like to argue about the taxonomy, which I always love.
I love reading taxonomical articles where they're like, well, but
(04:57):
really we should think about and I'm like, yes, we should.
Speaker 1 (05:01):
So cool.
Speaker 2 (05:02):
Anyway, it is a tropical plant that grows these fleshy,
bulbous rhizomes underground, running horizontally, and then more secondary rhizomes
will grow down off of those, like like weird knobby fingers.
From those rhizomes, the true roots shoot down, and then
above ground pseudostems will shoot up. Meanwhile, more horizontal rhizomes
(05:24):
will shoot off to the sides. And that is actually
the only way that turmeric reproduces.
Speaker 1 (05:29):
It does not.
Speaker 2 (05:30):
Create viable seeds. Yeah yeah right. Those above ground pseudostems
will grow large, oblong pointed green leaves really pretty up
to about three feet tall, that's around a meter or so,
and some will grow these clusters of flowers that are
in sort of like a cob or a cone shape,
in shades of white, with either like green, yellow, or
(05:51):
pink to purple coloration. Though they don't flower consistently because
that's not how they spread. They don't really need to,
so they're like, yeah, hecket. The nubs on the rhizome
itself are where from either those pseudostems shot up or
where it was like thinking about sending up new ones.
(06:11):
The whole plant is edible. The leaves are used as
a leafy green addition to soups and stews, and apparently
have like a sort of grassy mint tart flavor.
Speaker 1 (06:21):
Yeah.
Speaker 2 (06:21):
They're also used as wrappers to steam other foods in
and can be pickled. During my reading, I ran across
a recipe for Malaysian style rendang that uses turmeric leaves,
and I was like, ooh, all right, Yeah. The flowers
apparently have like a sweet scent and a mild sort
of peppery flavor and a real like delicate crispness to them.
(06:42):
They're often used in salads or sauces or are steamed
with rice to add their flavor to the rice. I know, right,
I had never even thought about eating heck and turmeric flowers,
and now I really want to. I've never gotten my
ginger plant to flour either. I oh oh no, Now
I'm like, but I could eat ginger flowers.
Speaker 1 (07:03):
What okay? Okay? Turmeric?
Speaker 2 (07:08):
Yeah, the star of the show here really is that rhizome.
They are themselves pretty sturdy to transport, though they go
dormant during cold temperatures and otherwise unideal growing conditions, but
will often start sprouting new roots and stems once they
get back to a favorable condition type of place. The
rhizome can be sliced or grated fresh into whatever application
(07:29):
you like, or once ground and dried, it'll I mean,
you know, it'll dull a little bit over time, but
basically keep really well. So as a food, it is
used in curries all over the world, and lots of
other foods from the Indian subcontinent and nearby regions, but
you know, kind of everywhere. It lends a depth of
flavor to things, a sort of mildly bitter, peppery.
Speaker 1 (07:51):
Earthy spice.
Speaker 2 (07:53):
Yeah, some of The compounds responsible for that flavor are
called termerons, named after the plant. As a dye, it
can be used to create these beautiful shades of yellow
or yellow orange in both homemade foods like steamed rice
or pickles, or in processed foods like check the ingredient
(08:14):
label of essentially anything that is yellow, from mustard to
mac and cheese. If it's yellow, there's a decent chance
that turmeric is in it. It is also used to
create edible or inedible dyes and paints, and in textiles,
sometimes with religious or other cultural significance. For example, in
(08:35):
some sects of Buddhism, turmeric might be used to dye
cloth for monk's robes, or in some Hindu cultures it
might be used to dye ceremonial wearables or festive throwing
powders for weddings for the former and various holidays like
Holy for the latter. The color is pH sensitive. It
will turn red in very alkaline conditions, and the red
(08:59):
format of it is used for similar applications. It's also
sometimes used in like litmus test strips. So fun ostensibly
a food show. Here we are, I will say that
the coloration of turmeric will totally stain your skin, your
cook wear, your clothing, and linens. You can try wearing
gloves when working with fresh turmeric, or or like rubbing
(09:20):
down your wooden cooking utensils with cooking oil before using
them with a turmeric mix. But once you get it
in your in your linens. I am not a laundry expert.
You ask the Internet about that one, I'm not. I'm
not even gonna try.
Speaker 1 (09:39):
You air out your dirty laundry on the air. Yeah, yeah,
here on I will.
Speaker 2 (09:45):
I haven't tried it for turmeric, but I will say
that that frequent sponsor oxy clean.
Speaker 1 (09:51):
They're not paying me to say this right now.
Speaker 2 (09:53):
But like it really is heck and effective on most
things that I throw at it anyway.
Speaker 1 (09:58):
H again ostensibly a food show. Yeah, well what about
the nutrition? Hoof? Hoof?
Speaker 2 (10:11):
Okay, let me start by saying that that oof. If
you have not been to the aforementioned Internet, turmeric has
had like a very popular moment in the sun as
a cure all for everything that everyone wants to tell
you about and possibly sell you. That is why I
(10:32):
am sighing right now. I will say, Okay, as with
many spices, you are generally not eating enough turmeric for
it to have any kind of major nutritive effect in
your system. In that it provides a lot of flavor
and color bang for for a low caloric buck. It's
(10:52):
a really great addition to foods and drinks to make
them more fun. Yeah, all right, but let's let's dip
into those health claims just a little bit deeper. So
historically and modernly, turmeric has been used for all dang
kinds of potential health benefits. Now, turmeric gets its color
from compounds called kircuminoids, yes, named after the genus. The
(11:17):
main one is called curcumen, and kurcumin has been shown
to have various useful effects, mostly in lab research that is,
not in living creatures, that is, studies in vitro, but
occasionally in human or other animal subjects. It can be antimicrobial, antioxidant,
(11:37):
anti inflammatory, and anti cancer. Unfortunately, kurcumen also is not
very bioavailable when you ingest it, meaning that that our
bodies have a hard time getting to it and using
it when we eat it. Researchers are working on ways
to improve that, but for right now, basically turmeric and
(12:02):
cercumen gives really promising results in the lab in vitro
sometimes when applied to animals intravenously, but when we eat it,
it just does not last long enough in our bodies
to actually get used. So all that being said, if
you enjoy it, if it makes you feel better, go
(12:25):
on ahead, do yeah, eat that thing, drink that golden latte.
Speaker 1 (12:29):
I want you to.
Speaker 2 (12:31):
But you know, just like as always, you know, be
wary of anyone selling you an expensive cure all and furthermore,
taking too much as a supplement is probably going to
give you a kidney disorder, so.
Speaker 1 (12:43):
Don't do that.
Speaker 2 (12:45):
As with anything save or motto, bodies are complicated. More
research is necessary before ingesting a medicinal dose, little anything,
you should consult a doctor who is not us.
Speaker 1 (13:00):
Nope, well we are not that ambitious in this new year. No, No,
certainly never.
Speaker 2 (13:08):
No.
Speaker 1 (13:10):
Well, we do have a couple numbers for you.
Speaker 2 (13:13):
We do.
Speaker 1 (13:14):
India accounts were around seventy five percent of the world's
turmeric production.
Speaker 2 (13:19):
I've read up to eighty percent, but somewhere right around there.
Speaker 1 (13:22):
Yeah.
Speaker 3 (13:22):
Yeah.
Speaker 2 (13:23):
Other major producers do include China, me and mar Nigeria, Bangladesh, Fiji, Peru,
and Ethiopia. The United States imports the most, accounting for
around a fifth of the total import market value around
the world. I don't have a really good number for
this one, but I really wanted to mention it because, Okay,
(13:44):
I mentioned Holy earlier, but there is another religious festival
at this one Hindu temple in like central southeast India
in the city Jeijuri, where whenever a new moon falls
on a Monday, practitioners come and just dows the temple
in turmeric powder, just throwing it all the heck.
Speaker 1 (14:03):
Over the place.
Speaker 2 (14:04):
It's it's a big, wild, beautiful celebration, like actual tons
of powder are used. From what I can tell, it
happens like two or three times a year.
Speaker 1 (14:16):
Wow. So cool. And sources vary.
Speaker 2 (14:22):
But I read that the global market for turmeric is
worth some four and a half billion dollars a year.
Speaker 1 (14:29):
Wow. Yeah. Yeah, people are into it and they have
been for a while. Oh my heck.
Speaker 2 (14:34):
Yes, yes, we do have a good bit of history
for you, and we are going to get into that
as soon as we get back from a quick break.
For a word from our sponsors, and we're back. Thank
you sponsoring, Oh yes, thank you.
Speaker 1 (14:55):
Okay. So, turmeric is native to Southern Asia and so
Pacific islands, and its history is thousands of years old. Particularly,
it has been cultivated for a long time in India,
and from there it spread along trade routes and through
the travel of monks as well to places like China
by seven hundred CE, East Africa by eight hundred CE,
(15:18):
West Africa by twelve hundred CE, and then much later
to Jamaica in the eighteenth century. More on that in
a bit. It also spread to the Middle East and
eventually Europe, and pretty early on people discovered the process
of boiling and drying the rhizomes or the underground stems,
and then grinding them into this powder. Yes, so throughout
(15:41):
much of its history in India for at least four thousand,
five hundred years, based on residue found on pots in
the area. I love when we get this kind of
like archaeological archeological evidence. Yes, it has been used as
a culinary spice, but also medicinally and in religious ceremonies.
(16:03):
By five hundred BCE, it was integrated as an integral
part of the Aravedic medicine, which is different podcasts, but
essentially this is an ancient system of natural healing. That
was developed and practiced in India, so it was a
big part of that, and turmeric was believed to alleviate
all kinds of ailments inhaling. The smoke as it burned
(16:24):
was thought to act as a decongestant. As a decongestant,
the juice used to treat bruises and cuts, the paste
was a treatment for a whole range of skin conditions,
including things like chicken pox, and that's really just like
the tip of the ice per.
Speaker 2 (16:41):
Yes.
Speaker 1 (16:41):
Literature from the time boasted over one hundred medicinal uses
for turmeric, and on top of that, it was used
as a dye for clothing or things like that, and
in many cultures the color was viewed as.
Speaker 2 (16:54):
Symbolic, sure symbolic for all kinds of different things. In
Hindu cultures it is some time associated specifically with prosperity, fertility,
and sort of general good luck. It was also one
of the plants brought to the Hawaiian Islands with one
of the waves of Polynesian canoe immigration and became revered
there for its flavor and color as well.
Speaker 1 (17:16):
And going back to China, places like China also had
extensive medicinal uses for it. Allegedly Marco Polo wrote about
turmeric and its likeness to saffron in twelve AIGHTCE. Through
colonization and globalization, turmeric was introduced to the West in
the fifteen hundreds.
Speaker 2 (17:36):
Which brings us to how no one is sure at
all how we got the English word turmeric. The sort
of romantic story is that it comes from this French
via Latin tera merita, meaning meritorious or worthy earth. But
(17:58):
some et homology point to an Arabic name for it, Kirkham,
and think that turmeric was like a folk etymology corruption
of that word. Kirkham is definitely where we got the
genus name from, though that's sort of confusing too, because
(18:20):
Kirkham has also been used as a word for saffron.
It seems it seems that in a bunch of different
languages throughout history, the name for turmeric has either been
the same word as the color yellow okay, or it's
been a sort of a like a phrase meaning not
(18:40):
quite saffron. The true entry of tera into the picture
might have, in fact been from a Portuguese name for
turmeric that basically meant to like dirt saffron, so.
Speaker 1 (18:57):
Any or turmeric always getting compared just saffron and know.
Speaker 2 (19:04):
Right, like, come on, they're both real nice, They're both
real nice.
Speaker 1 (19:09):
They are is this is this reigniting your desire for
an etymology show, Laura, Oh y, yes, turn right, oh.
Speaker 2 (19:17):
No oh no, this this is a shortened version. I
found an entire an entire academic paper about the etymology
of turmeric, and it made me so happy.
Speaker 1 (19:29):
I love it. A lot of times when I see
those etymological notes, I'm like, I'll let Lauren, it'll give
her some joy. And it's complicated for me.
Speaker 2 (19:39):
So.
Speaker 1 (19:42):
Yeah, yes, anyway, all right, anyway. So many early English
publications indicated a fascination with the color of turmeric. Specifically,
an herbal from sixteen ninety four mentioned that the English
believed it to be novel and perhaps even weird, and
(20:04):
a part of this, given the writings at the time,
was rooted in sort of a racist exoticism. I'm like ooh,
and that when used culinarily, it acted as a marker
to differentiate those dishes as not traditional English should because
the color was clear. Sure, European recipes from this time
indicate that it was not infrequently used more for color
(20:26):
than for flavor. Again, Hannah glasses seventeen forty seven book
The Art of Cookery Made Plain and Easy included a
recipe for an Indian pickle with turmeric, and a later
edition called for turmeric as an ingredient in Indian curry.
Mary Randolph's eighteen thirty one edition of The Virginia Housewife
(20:47):
also had a recipe for an Indian curry with turmeric
as one of the ingredients. And this is about when
commercial curry powders started to become available, and many of
the advertisements for them lauded their purported medicinal properties for
things like digestion. I can really find more about it
than that, other than industrially industrialization powdered form to share,
(21:11):
we go yeah, yep, yep.
Speaker 2 (21:14):
Well. The compound Kerkuemen was first isolated in eighteen fifteen.
Speaker 1 (21:20):
Okay, okay. As people from India immigrated around the world
during the nineteenth and twentieth centuries, sometimes against their will,
they brought turmeric with them to places like the Caribbean,
where it was adopted into the local cuisine and sometimes
used medicinally. And as you alluded to Lauren at the top,
(21:42):
in the US, turmeric is having its superfood health food
moment has been for a couple of years in my experience,
especially in like a tea form or other beverage form
like a golden latte.
Speaker 2 (21:57):
Right, which is yeah, yeah yeah, which is a which
which I mentioned earlier and then did not explain if
you have not heard of this, it's milk or often
coconut milk steeped with turmeric.
Speaker 1 (22:08):
Yes, yes, it has been incorporated into a lot of
health foods, but the popularity came with the price. At
twenty seventeen study led by an environmental researcher found widespread
lead contamination and turmeric purchased in stores. And this is
because to meet demand, some producers have started adding the
(22:31):
industrial paint pigment chromate to give turmeric that vibrant color.
Fadeed't have enough or if they're cutting it with something else.
The study primarily looked at samples being sold in the US,
but found some being sold in Bangladesh as well. Yeah yeah, yep.
And the practice goes back to at least the nineteen eighties,
(22:53):
when a massive flood left a lot of Bangladesh's turmeric
dull in color and everybody really wanted that vibrant turmeric.
The producers added in some chromates, which we've talked about
before with mac and cheese. I believe Sharon talked about
the sort of adding and of something that is not
the thing to get the color that you expect. Yeah. Yes,
(23:17):
so that's unfortunate because you know, number one, you don't
want that. No, No, that's bad. Number two, if it's
you think you're doing a healthy thing, and then that's
not the case because you're being misled by producers, that's
not good either. And then I would assume that a
(23:41):
lot of the people behind behind it are not getting
any of the profits, are not being paid for this
loss of due to flood turmer crop. So it's not good.
Speaker 2 (23:55):
But here we are, Yeah, still increasingly popular and hopefully
hopefully some regulatory services people will clean up their acts.
Speaker 1 (24:11):
Hopefully. Yeah, just need more ambition to you. You're right,
you're right.
Speaker 2 (24:18):
We all need to be just a little bit more ambitious.
Speaker 1 (24:21):
Yeah, that's right.
Speaker 2 (24:22):
Okay, all right, Well you got me on that one, Reese.
Speaker 1 (24:28):
I don't know if I did, but I'll accept the wind.
I'll accept the wind. Listeners. If you have any turmeric
recipes ways that you use it, we would love to
hear from you, but I think that's what we have
to say about turmeric for now. It is, it is.
Speaker 2 (24:47):
We do already have some listener mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break for
a word from our sponsors.
Speaker 1 (25:02):
And we're back. Thank you sponsor, Yes, thank you, And
we're back with listeners like a sunset. Yeah. Oh, I
love this person so short, but it's a brief but
(25:25):
chilling message and we needed to share. Christine wrote, we
are getting a new US fast food chain looking to
move into Australia, Chuck E Cheese. I am officially scared
indoor message you should be. Yeah, yeah, see, I love
(25:51):
There's so much of our job that is like kind
of bizarre and funny to me. But one of the
things is once you research something, you get a lot
of updates about it. I get a lot of updates
about check E Cheese. And from what I understand, they've
gotten rid. We talked about it in the episode, but
from what I understand, they've completely gotten rid of the animatronics,
(26:13):
in part hilariously due to five nights at Freddy's, which
I love. That is great. We don't need kids being
scared these things.
Speaker 2 (26:26):
They were scared before that video game.
Speaker 1 (26:28):
I promise they were.
Speaker 2 (26:30):
Yes, I speak from a personal experience.
Speaker 1 (26:33):
I yep, it was unsettling. But now, Christine, I mean,
I'm not saying you need to go to Chuck E Cheese,
but if you get any other news or updates about
the Chuck E Cheese in Australia, we're counting on you.
Speaker 2 (26:51):
I I need to know everything about this. This is
very important to me.
Speaker 1 (26:58):
As well.
Speaker 2 (26:59):
How I mean, is Australia really ready for an anthropomorphic
mouse that skateboarding, that skateboards and loves pizza?
Speaker 1 (27:13):
I think they might be.
Speaker 2 (27:15):
Is it the best place for that mouse? I don't know,
I feel all let us.
Speaker 1 (27:21):
Pullee. Oh okay.
Speaker 2 (27:28):
Laurie wrote regarding funny stories on regional foods that we
in western Pennsylvania Pittsburgh area just assume were standard everywhere.
A woman from the area was invited to a wedding
of friends in the South. She said she would help
out with cookies. The family assumed a few cookies to
stock on while decorating for the wedding, or in the
room with the bride and bridesmaids to get ready the
(27:50):
woman and her daughter baked for days. Every possible area
of the motorhome had boxes and containers of cookies. The
bride's family was flabbergasted. They had no idea what to
do with so many cookies, and the venue was not
set up with a space traysed tables for the cookies,
nor were their plans for cookie plates for guests to use.
Second story involves chicken salad. In western Pennsylvania. Your chicken
(28:15):
or steak salad has the normal lettuce, veggies, meat, and cheese,
but also has French fries. My sister in law was
traveling and ordered a chicken salad. It's brought out to
her and she instantly asks the waitress where her fries are.
The waitress said she didn't order fries. My sister in
law said she ordered a chicken salad. The waitress said yeah.
(28:37):
They were both so confused. Now, when traveling, my sister
in law specifically asks if it comes with fries, and
if not, orders a side of fries on the salad.
Speaker 1 (28:50):
That's amazing.
Speaker 2 (28:51):
This entire fries on salads and sandwiches thing is fascinating
to me.
Speaker 1 (28:57):
I love it. It's like such a specific thing.
Speaker 2 (29:00):
My family lived in Ohio and in Pennsylvania for a
few years when I was growing up. At one point
Dad was working in the hotel restaurant industry and was
traveling a lot for that, so he traveled around western
Pennsylvania quite a bit and really got a taste for
the fries on a sandwich kind of situation, to the
point that decades later, when we were living in South Florida,
(29:22):
he was living in South Florida. I went to visit
him and he was like, I have to take you
to this deli. I was like, what's so cool about
the deli? He was like, they put fries on the sandwiches.
Speaker 1 (29:35):
It was like a forty minute drive out to the beach.
He was so psyched. It was really I love this
so much because you know, if you told me chicken salad,
I'm not envisioning fries at all. There's this is the
first time I've heard of it. I think it's probably delicious.
(29:58):
Oh yeah, oh yea yeah.
Speaker 2 (30:00):
There are very few things that honestly, like like deep
fried potatoes don't improve at a certain point, like.
Speaker 1 (30:08):
Right, oh absolutely, And I just love like I hope
that The waitress later was like, you know what I
should try that, but I would be I would be
flummoxed as well. What are you talking about? I love
(30:29):
it so much. And then the thing with the cookies
is great too.
Speaker 2 (30:33):
Yeah, that's such a good, so sweet, oh goodness, that
is very very endearing.
Speaker 1 (30:40):
And I just adore so much. Again, like we we
come from these different places, we have these different experiences.
If you say cookies to me, I'm envisioning a certain
amount yeah, ties. To someone else, they're visioning a different amount,
a confusing amount of cookies to you. Yes, yes, yes, hopefully.
(31:01):
Though I love these like, I find them very very cute.
It's kind of like differences in our regions. Oh yeah,
that we assume our universities. Yeah, because they're like well
everywhere where I'm from.
Speaker 3 (31:16):
Mm hmm.
Speaker 1 (31:17):
Yeah. If I say I'm making cookies, you better be ready.
I love it. Oh well. Thank you so much to
both of those listeners for writing in. If you would
like to write to us, you can our emails hello
at savorpod dot com. And we're also in social media.
Speaker 2 (31:35):
You can find us on Twitter, Facebook, and Instagram at
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Speaker 2 (00:11):
I'm Annie Red and I'm Lauren Vogelbaum, and today we
have an episode for you about turmeric.
Speaker 1 (00:17):
Yes, which we discussed. I have been mispronouncing my entire life.
I have left out that are been spelling my entire life.
Speaker 2 (00:25):
The first not turmeric. It is turmeric, turmeric, turmic.
Speaker 1 (00:31):
We're gonna try our best. We're gonna try our best.
You know, it's always the one. Do you think you
know that twists the knife? Yeah? Was there any particular
reason this was on your mind? Lauren?
Speaker 2 (00:46):
Oh, and there could have been. I think I was
looking for a spice And this one has been on
our list for a long time because I haven't wanted
to tackle it because it's a little bit intensive and
I've forgot that and did not give myself enough time
to research. And that's why this episode is going up
a little bit late. So here we are, Here we are.
Speaker 1 (01:09):
Yeah. I feel like that's the twenty twenty four so far.
I'm like, oh, yeah, oh yeah, this one's a lot.
Speaker 2 (01:17):
Yeah.
Speaker 1 (01:17):
I was ambitious. Well look where it got me. Well,
here we are now, Yes, And you can see our
past episode on spices perhaps saffron.
Speaker 2 (01:32):
Specifically ginger Yeah, yeah, other rhizomes with sabi, I don't know.
Speaker 1 (01:40):
M Yes, I do use turmeric pretty often, but I
don't even a specific It's usually kind of like I'm
feeling it, like I'm like this, I think it'll go
good here. I don't have like one thing that stands
out okay, this one.
Speaker 2 (01:56):
I use it very little to none, to be honest,
I've just never really gotten a hang for like what
I want to put it in. But but after doing
this reading and like reading a bunch of different recipes
from around the world for different dishes that incorporated, I'm like, well,
I should put it in more things like why aren't
I let's go.
Speaker 1 (02:17):
Let's go, let's be ambitious about this.
Speaker 3 (02:20):
Lam Yes, oh, don't say that, Laura, No, No.
Speaker 1 (02:32):
Sole episode is just be trying to talk about.
Speaker 3 (02:36):
Well.
Speaker 1 (02:37):
Okay, I guess that brings us to right question. Yes, turmeric.
Speaker 2 (02:47):
Well, turmeric is a type of spice made from the
fresh or dried and powdered underground stem of the turmeric plant.
It grows these these fleshy underground stems, called rhizomes, as
a source of nutrition for itself. But sucker, we like
eating them too, because because it's got this like lovely, warm, bitter, earthy, peppery,
(03:10):
citrusy sort of flavor. These rhizomes have a thin brownish
skin encasing a bright yellow orange flesh that's juicy and
like crunchy tough when it's raw, but is often processed
into a dried ground powder. It's used in both of
those formats to add gentle, bright heat to soups and stews,
(03:30):
and the powder format often shows up in mostly savory
spice blends like curries for all kinds of additional applications
like like rubs and marinades and sauces. Both are also
popular in beverages from cold juices to hot herbal teas
and beyond, and can be used in sweet applications like
drinks or baked goods. Turmeric is sometimes also used more
(03:53):
as a coloring than is a flavoring because of that
really vivid orange yellow kind of color. It's like it's
like if Ginger had a sibling that was way more
outwardly wild, but like actually more mellow once you get
to know him. You know. Uh, It's like if that
(04:13):
if that specific kind of glowing orange sunset, that that's
just simmering on the edge of the horizon. It's like
if that type of sunset had a flavor.
Speaker 1 (04:26):
Hmm, you paint a picture, line, you paint a picture. Okay.
Speaker 2 (04:33):
So turmeric is a member of the ginger family, and
its botanical name is a kirkma longa. Sure there are
about one hundred wild and or alternate species in the
same genus that are also sometimes used as turmeric is used.
Scientists like to argue about the taxonomy, which I always love.
I love reading taxonomical articles where they're like, well, but
(04:57):
really we should think about and I'm like, yes, we should.
Speaker 1 (05:01):
So cool.
Speaker 2 (05:02):
Anyway, it is a tropical plant that grows these fleshy,
bulbous rhizomes underground, running horizontally, and then more secondary rhizomes
will grow down off of those, like like weird knobby fingers.
From those rhizomes, the true roots shoot down, and then
above ground pseudostems will shoot up. Meanwhile, more horizontal rhizomes
(05:24):
will shoot off to the sides. And that is actually
the only way that turmeric reproduces.
Speaker 1 (05:29):
It does not.
Speaker 2 (05:30):
Create viable seeds. Yeah yeah right. Those above ground pseudostems
will grow large, oblong pointed green leaves really pretty up
to about three feet tall, that's around a meter or so,
and some will grow these clusters of flowers that are
in sort of like a cob or a cone shape,
in shades of white, with either like green, yellow, or
(05:51):
pink to purple coloration. Though they don't flower consistently because
that's not how they spread. They don't really need to,
so they're like, yeah, hecket. The nubs on the rhizome
itself are where from either those pseudostems shot up or
where it was like thinking about sending up new ones.
(06:11):
The whole plant is edible. The leaves are used as
a leafy green addition to soups and stews, and apparently
have like a sort of grassy mint tart flavor.
Speaker 1 (06:21):
Yeah.
Speaker 2 (06:21):
They're also used as wrappers to steam other foods in
and can be pickled. During my reading, I ran across
a recipe for Malaysian style rendang that uses turmeric leaves,
and I was like, ooh, all right, Yeah. The flowers
apparently have like a sweet scent and a mild sort
of peppery flavor and a real like delicate crispness to them.
(06:42):
They're often used in salads or sauces or are steamed
with rice to add their flavor to the rice. I know, right,
I had never even thought about eating heck and turmeric flowers,
and now I really want to. I've never gotten my
ginger plant to flour either. I oh oh no, Now
I'm like, but I could eat ginger flowers.
Speaker 1 (07:03):
What okay? Okay? Turmeric?
Speaker 2 (07:08):
Yeah, the star of the show here really is that rhizome.
They are themselves pretty sturdy to transport, though they go
dormant during cold temperatures and otherwise unideal growing conditions, but
will often start sprouting new roots and stems once they
get back to a favorable condition type of place. The
rhizome can be sliced or grated fresh into whatever application
(07:29):
you like, or once ground and dried, it'll I mean,
you know, it'll dull a little bit over time, but
basically keep really well. So as a food, it is
used in curries all over the world, and lots of
other foods from the Indian subcontinent and nearby regions, but
you know, kind of everywhere. It lends a depth of
flavor to things, a sort of mildly bitter, peppery.
Speaker 1 (07:51):
Earthy spice.
Speaker 2 (07:53):
Yeah, some of The compounds responsible for that flavor are
called termerons, named after the plant. As a dye, it
can be used to create these beautiful shades of yellow
or yellow orange in both homemade foods like steamed rice
or pickles, or in processed foods like check the ingredient
(08:14):
label of essentially anything that is yellow, from mustard to
mac and cheese. If it's yellow, there's a decent chance
that turmeric is in it. It is also used to
create edible or inedible dyes and paints, and in textiles,
sometimes with religious or other cultural significance. For example, in
(08:35):
some sects of Buddhism, turmeric might be used to dye
cloth for monk's robes, or in some Hindu cultures it
might be used to dye ceremonial wearables or festive throwing
powders for weddings for the former and various holidays like
Holy for the latter. The color is pH sensitive. It
will turn red in very alkaline conditions, and the red
(08:59):
format of it is used for similar applications. It's also
sometimes used in like litmus test strips. So fun ostensibly
a food show. Here we are, I will say that
the coloration of turmeric will totally stain your skin, your
cook wear, your clothing, and linens. You can try wearing
gloves when working with fresh turmeric, or or like rubbing
(09:20):
down your wooden cooking utensils with cooking oil before using
them with a turmeric mix. But once you get it
in your in your linens. I am not a laundry expert.
You ask the Internet about that one, I'm not. I'm
not even gonna try.
Speaker 1 (09:39):
You air out your dirty laundry on the air. Yeah, yeah,
here on I will.
Speaker 2 (09:45):
I haven't tried it for turmeric, but I will say
that that frequent sponsor oxy clean.
Speaker 1 (09:51):
They're not paying me to say this right now.
Speaker 2 (09:53):
But like it really is heck and effective on most
things that I throw at it anyway.
Speaker 1 (09:58):
H again ostensibly a food show. Yeah, well what about
the nutrition? Hoof? Hoof?
Speaker 2 (10:11):
Okay, let me start by saying that that oof. If
you have not been to the aforementioned Internet, turmeric has
had like a very popular moment in the sun as
a cure all for everything that everyone wants to tell
you about and possibly sell you. That is why I
(10:32):
am sighing right now. I will say, Okay, as with
many spices, you are generally not eating enough turmeric for
it to have any kind of major nutritive effect in
your system. In that it provides a lot of flavor
and color bang for for a low caloric buck. It's
(10:52):
a really great addition to foods and drinks to make
them more fun. Yeah, all right, but let's let's dip
into those health claims just a little bit deeper. So
historically and modernly, turmeric has been used for all dang
kinds of potential health benefits. Now, turmeric gets its color
from compounds called kircuminoids, yes, named after the genus. The
(11:17):
main one is called curcumen, and kurcumin has been shown
to have various useful effects, mostly in lab research that is,
not in living creatures, that is, studies in vitro, but
occasionally in human or other animal subjects. It can be antimicrobial, antioxidant,
(11:37):
anti inflammatory, and anti cancer. Unfortunately, kurcumen also is not
very bioavailable when you ingest it, meaning that that our
bodies have a hard time getting to it and using
it when we eat it. Researchers are working on ways
to improve that, but for right now, basically turmeric and
(12:02):
cercumen gives really promising results in the lab in vitro
sometimes when applied to animals intravenously, but when we eat it,
it just does not last long enough in our bodies
to actually get used. So all that being said, if
you enjoy it, if it makes you feel better, go
(12:25):
on ahead, do yeah, eat that thing, drink that golden latte.
Speaker 1 (12:29):
I want you to.
Speaker 2 (12:31):
But you know, just like as always, you know, be
wary of anyone selling you an expensive cure all and furthermore,
taking too much as a supplement is probably going to
give you a kidney disorder, so.
Speaker 1 (12:43):
Don't do that.
Speaker 2 (12:45):
As with anything save or motto, bodies are complicated. More
research is necessary before ingesting a medicinal dose, little anything,
you should consult a doctor who is not us.
Speaker 1 (13:00):
Nope, well we are not that ambitious in this new year. No, No,
certainly never.
Speaker 2 (13:08):
No.
Speaker 1 (13:10):
Well, we do have a couple numbers for you.
Speaker 2 (13:13):
We do.
Speaker 1 (13:14):
India accounts were around seventy five percent of the world's
turmeric production.
Speaker 2 (13:19):
I've read up to eighty percent, but somewhere right around there.
Speaker 1 (13:22):
Yeah.
Speaker 3 (13:22):
Yeah.
Speaker 2 (13:23):
Other major producers do include China, me and mar Nigeria, Bangladesh, Fiji, Peru,
and Ethiopia. The United States imports the most, accounting for
around a fifth of the total import market value around
the world. I don't have a really good number for
this one, but I really wanted to mention it because, Okay,
(13:44):
I mentioned Holy earlier, but there is another religious festival
at this one Hindu temple in like central southeast India
in the city Jeijuri, where whenever a new moon falls
on a Monday, practitioners come and just dows the temple
in turmeric powder, just throwing it all the heck.
Speaker 1 (14:03):
Over the place.
Speaker 2 (14:04):
It's it's a big, wild, beautiful celebration, like actual tons
of powder are used. From what I can tell, it
happens like two or three times a year.
Speaker 1 (14:16):
Wow. So cool. And sources vary.
Speaker 2 (14:22):
But I read that the global market for turmeric is
worth some four and a half billion dollars a year.
Speaker 1 (14:29):
Wow. Yeah. Yeah, people are into it and they have
been for a while. Oh my heck.
Speaker 2 (14:34):
Yes, yes, we do have a good bit of history
for you, and we are going to get into that
as soon as we get back from a quick break.
For a word from our sponsors, and we're back. Thank
you sponsoring, Oh yes, thank you.
Speaker 1 (14:55):
Okay. So, turmeric is native to Southern Asia and so
Pacific islands, and its history is thousands of years old. Particularly,
it has been cultivated for a long time in India,
and from there it spread along trade routes and through
the travel of monks as well to places like China
by seven hundred CE, East Africa by eight hundred CE,
(15:18):
West Africa by twelve hundred CE, and then much later
to Jamaica in the eighteenth century. More on that in
a bit. It also spread to the Middle East and
eventually Europe, and pretty early on people discovered the process
of boiling and drying the rhizomes or the underground stems,
and then grinding them into this powder. Yes, so throughout
(15:41):
much of its history in India for at least four thousand,
five hundred years, based on residue found on pots in
the area. I love when we get this kind of
like archaeological archeological evidence. Yes, it has been used as
a culinary spice, but also medicinally and in religious ceremonies.
(16:03):
By five hundred BCE, it was integrated as an integral
part of the Aravedic medicine, which is different podcasts, but
essentially this is an ancient system of natural healing. That
was developed and practiced in India, so it was a
big part of that, and turmeric was believed to alleviate
all kinds of ailments inhaling. The smoke as it burned
(16:24):
was thought to act as a decongestant. As a decongestant,
the juice used to treat bruises and cuts, the paste
was a treatment for a whole range of skin conditions,
including things like chicken pox, and that's really just like
the tip of the ice per.
Speaker 2 (16:41):
Yes.
Speaker 1 (16:41):
Literature from the time boasted over one hundred medicinal uses
for turmeric, and on top of that, it was used
as a dye for clothing or things like that, and
in many cultures the color was viewed as.
Speaker 2 (16:54):
Symbolic, sure symbolic for all kinds of different things. In
Hindu cultures it is some time associated specifically with prosperity, fertility,
and sort of general good luck. It was also one
of the plants brought to the Hawaiian Islands with one
of the waves of Polynesian canoe immigration and became revered
there for its flavor and color as well.
Speaker 1 (17:16):
And going back to China, places like China also had
extensive medicinal uses for it. Allegedly Marco Polo wrote about
turmeric and its likeness to saffron in twelve AIGHTCE. Through
colonization and globalization, turmeric was introduced to the West in
the fifteen hundreds.
Speaker 2 (17:36):
Which brings us to how no one is sure at
all how we got the English word turmeric. The sort
of romantic story is that it comes from this French
via Latin tera merita, meaning meritorious or worthy earth. But
(17:58):
some et homology point to an Arabic name for it, Kirkham,
and think that turmeric was like a folk etymology corruption
of that word. Kirkham is definitely where we got the
genus name from, though that's sort of confusing too, because
(18:20):
Kirkham has also been used as a word for saffron.
It seems it seems that in a bunch of different
languages throughout history, the name for turmeric has either been
the same word as the color yellow okay, or it's
been a sort of a like a phrase meaning not
(18:40):
quite saffron. The true entry of tera into the picture
might have, in fact been from a Portuguese name for
turmeric that basically meant to like dirt saffron, so.
Speaker 1 (18:57):
Any or turmeric always getting compared just saffron and know.
Speaker 2 (19:04):
Right, like, come on, they're both real nice, They're both
real nice.
Speaker 1 (19:09):
They are is this is this reigniting your desire for
an etymology show, Laura, Oh y, yes, turn right, oh.
Speaker 2 (19:17):
No oh no, this this is a shortened version. I
found an entire an entire academic paper about the etymology
of turmeric, and it made me so happy.
Speaker 1 (19:29):
I love it. A lot of times when I see
those etymological notes, I'm like, I'll let Lauren, it'll give
her some joy. And it's complicated for me.
Speaker 2 (19:39):
So.
Speaker 1 (19:42):
Yeah, yes, anyway, all right, anyway. So many early English
publications indicated a fascination with the color of turmeric. Specifically,
an herbal from sixteen ninety four mentioned that the English
believed it to be novel and perhaps even weird, and
(20:04):
a part of this, given the writings at the time,
was rooted in sort of a racist exoticism. I'm like ooh,
and that when used culinarily, it acted as a marker
to differentiate those dishes as not traditional English should because
the color was clear. Sure, European recipes from this time
indicate that it was not infrequently used more for color
(20:26):
than for flavor. Again, Hannah glasses seventeen forty seven book
The Art of Cookery Made Plain and Easy included a
recipe for an Indian pickle with turmeric, and a later
edition called for turmeric as an ingredient in Indian curry.
Mary Randolph's eighteen thirty one edition of The Virginia Housewife
(20:47):
also had a recipe for an Indian curry with turmeric
as one of the ingredients. And this is about when
commercial curry powders started to become available, and many of
the advertisements for them lauded their purported medicinal properties for
things like digestion. I can really find more about it
than that, other than industrially industrialization powdered form to share,
(21:11):
we go yeah, yep, yep.
Speaker 2 (21:14):
Well. The compound Kerkuemen was first isolated in eighteen fifteen.
Speaker 1 (21:20):
Okay, okay. As people from India immigrated around the world
during the nineteenth and twentieth centuries, sometimes against their will,
they brought turmeric with them to places like the Caribbean,
where it was adopted into the local cuisine and sometimes
used medicinally. And as you alluded to Lauren at the top,
(21:42):
in the US, turmeric is having its superfood health food
moment has been for a couple of years in my experience,
especially in like a tea form or other beverage form
like a golden latte.
Speaker 2 (21:57):
Right, which is yeah, yeah yeah, which is a which
which I mentioned earlier and then did not explain if
you have not heard of this, it's milk or often
coconut milk steeped with turmeric.
Speaker 1 (22:08):
Yes, yes, it has been incorporated into a lot of
health foods, but the popularity came with the price. At
twenty seventeen study led by an environmental researcher found widespread
lead contamination and turmeric purchased in stores. And this is
because to meet demand, some producers have started adding the
(22:31):
industrial paint pigment chromate to give turmeric that vibrant color.
Fadeed't have enough or if they're cutting it with something else.
The study primarily looked at samples being sold in the US,
but found some being sold in Bangladesh as well. Yeah yeah, yep.
And the practice goes back to at least the nineteen eighties,
(22:53):
when a massive flood left a lot of Bangladesh's turmeric
dull in color and everybody really wanted that vibrant turmeric.
The producers added in some chromates, which we've talked about
before with mac and cheese. I believe Sharon talked about
the sort of adding and of something that is not
the thing to get the color that you expect. Yeah. Yes,
(23:17):
so that's unfortunate because you know, number one, you don't
want that. No, No, that's bad. Number two, if it's
you think you're doing a healthy thing, and then that's
not the case because you're being misled by producers, that's
not good either. And then I would assume that a
(23:41):
lot of the people behind behind it are not getting
any of the profits, are not being paid for this
loss of due to flood turmer crop. So it's not good.
Speaker 2 (23:55):
But here we are, Yeah, still increasingly popular and hopefully
hopefully some regulatory services people will clean up their acts.
Speaker 1 (24:11):
Hopefully. Yeah, just need more ambition to you. You're right,
you're right.
Speaker 2 (24:18):
We all need to be just a little bit more ambitious.
Speaker 1 (24:21):
Yeah, that's right.
Speaker 2 (24:22):
Okay, all right, Well you got me on that one, Reese.
Speaker 1 (24:28):
I don't know if I did, but I'll accept the wind.
I'll accept the wind. Listeners. If you have any turmeric
recipes ways that you use it, we would love to
hear from you, but I think that's what we have
to say about turmeric for now. It is, it is.
Speaker 2 (24:47):
We do already have some listener mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break for
a word from our sponsors.
Speaker 1 (25:02):
And we're back. Thank you sponsor, Yes, thank you, And
we're back with listeners like a sunset. Yeah. Oh, I
love this person so short, but it's a brief but
(25:25):
chilling message and we needed to share. Christine wrote, we
are getting a new US fast food chain looking to
move into Australia, Chuck E Cheese. I am officially scared
indoor message you should be. Yeah, yeah, see, I love
(25:51):
There's so much of our job that is like kind
of bizarre and funny to me. But one of the
things is once you research something, you get a lot
of updates about it. I get a lot of updates
about check E Cheese. And from what I understand, they've
gotten rid. We talked about it in the episode, but
from what I understand, they've completely gotten rid of the animatronics,
(26:13):
in part hilariously due to five nights at Freddy's, which
I love. That is great. We don't need kids being
scared these things.
Speaker 2 (26:26):
They were scared before that video game.
Speaker 1 (26:28):
I promise they were.
Speaker 2 (26:30):
Yes, I speak from a personal experience.
Speaker 1 (26:33):
I yep, it was unsettling. But now, Christine, I mean,
I'm not saying you need to go to Chuck E Cheese,
but if you get any other news or updates about
the Chuck E Cheese in Australia, we're counting on you.
Speaker 2 (26:51):
I I need to know everything about this. This is
very important to me.
Speaker 1 (26:58):
As well.
Speaker 2 (26:59):
How I mean, is Australia really ready for an anthropomorphic
mouse that skateboarding, that skateboards and loves pizza?
Speaker 1 (27:13):
I think they might be.
Speaker 2 (27:15):
Is it the best place for that mouse? I don't know,
I feel all let us.
Speaker 1 (27:21):
Pullee. Oh okay.
Speaker 2 (27:28):
Laurie wrote regarding funny stories on regional foods that we
in western Pennsylvania Pittsburgh area just assume were standard everywhere.
A woman from the area was invited to a wedding
of friends in the South. She said she would help
out with cookies. The family assumed a few cookies to
stock on while decorating for the wedding, or in the
room with the bride and bridesmaids to get ready the
(27:50):
woman and her daughter baked for days. Every possible area
of the motorhome had boxes and containers of cookies. The
bride's family was flabbergasted. They had no idea what to
do with so many cookies, and the venue was not
set up with a space traysed tables for the cookies,
nor were their plans for cookie plates for guests to use.
Second story involves chicken salad. In western Pennsylvania. Your chicken
(28:15):
or steak salad has the normal lettuce, veggies, meat, and cheese,
but also has French fries. My sister in law was
traveling and ordered a chicken salad. It's brought out to
her and she instantly asks the waitress where her fries are.
The waitress said she didn't order fries. My sister in
law said she ordered a chicken salad. The waitress said yeah.
(28:37):
They were both so confused. Now, when traveling, my sister
in law specifically asks if it comes with fries, and
if not, orders a side of fries on the salad.
Speaker 1 (28:50):
That's amazing.
Speaker 2 (28:51):
This entire fries on salads and sandwiches thing is fascinating
to me.
Speaker 1 (28:57):
I love it. It's like such a specific thing.
Speaker 2 (29:00):
My family lived in Ohio and in Pennsylvania for a
few years when I was growing up. At one point
Dad was working in the hotel restaurant industry and was
traveling a lot for that, so he traveled around western
Pennsylvania quite a bit and really got a taste for
the fries on a sandwich kind of situation, to the
point that decades later, when we were living in South Florida,
(29:22):
he was living in South Florida. I went to visit
him and he was like, I have to take you
to this deli. I was like, what's so cool about
the deli? He was like, they put fries on the sandwiches.
Speaker 1 (29:35):
It was like a forty minute drive out to the beach.
He was so psyched. It was really I love this
so much because you know, if you told me chicken salad,
I'm not envisioning fries at all. There's this is the
first time I've heard of it. I think it's probably delicious.
(29:58):
Oh yeah, oh yea yeah.
Speaker 2 (30:00):
There are very few things that honestly, like like deep
fried potatoes don't improve at a certain point, like.
Speaker 1 (30:08):
Right, oh absolutely, And I just love like I hope
that The waitress later was like, you know what I
should try that, but I would be I would be
flummoxed as well. What are you talking about? I love
(30:29):
it so much. And then the thing with the cookies
is great too.
Speaker 2 (30:33):
Yeah, that's such a good, so sweet, oh goodness, that
is very very endearing.
Speaker 1 (30:40):
And I just adore so much. Again, like we we
come from these different places, we have these different experiences.
If you say cookies to me, I'm envisioning a certain
amount yeah, ties. To someone else, they're visioning a different amount,
a confusing amount of cookies to you. Yes, yes, yes, hopefully.
(31:01):
Though I love these like, I find them very very cute.
It's kind of like differences in our regions. Oh yeah,
that we assume our universities. Yeah, because they're like well
everywhere where I'm from.
Speaker 3 (31:16):
Mm hmm.
Speaker 1 (31:17):
Yeah. If I say I'm making cookies, you better be ready.
I love it. Oh well. Thank you so much to
both of those listeners for writing in. If you would
like to write to us, you can our emails hello
at savorpod dot com. And we're also in social media.
Speaker 2 (31:35):
You can find us on Twitter, Facebook, and Instagram at
saver pod and we do hope to hear from you.
Savor is production of iHeartRadio. For more podcasts my heart Radio,
you can visit the iHeartRadio app, Apple Podcasts, or wherever
you listen to your favorite shows. Thanks as always to
our super producers Dylan Fagan and Andrew Howard. Thanks to
you for listening, and we hope that lots of more
good things are coming your way.
Savor News
Hosts And Creators
Dylan Fagan
Anney Reese
Lauren Vogelbaum
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