Yellow Stick (Palillo) might be the healthiest spice of earth. The earliest written testimony of it comes from an Assyrian herbarium dating from about 600 BC. The Persians were worshipers of the sun and in honor of it they used the stick as a natural dye for their bodies. In 1285, the Italian traveler, Marco Polo relates that in one of his travels in China he discovered this vegetable and says of it: "There is a plant that has all the authentic properties of saffron, it has the smell and color, but it does not resemble at all to saffron and grows mainly in the regions of Fu-Kien. It is held in high esteem and its price is high."
The variety that grows in Peru is called "Long Curcuma," and takes the name "Yellow Palillo" and its main crop is in the Peruvian Jungle. Made by grinding the dried root of the plant, this ancient food has been used by Andean healers for centuries. In Brazil it is called "Guairaba," and in Colombia as "Guava Milk" or "Guava Monkey."
Recent studies of this variety indicates that it is rich in bisdemetoxicurcumina, an antioxidant that can fight the accumulation of proteins that are parked in the brain fighting the Alzheimer's. The intense yellow color of the stick comes from liposoluble pigments known as curcuminoids. Curcuminoids have a stronger antioxidant action than grape seed extract, vitamin C or E. Antioxidants reduce the damage that free radicals can produce to tissues, cells and DNA; and help slow down the signs of normal aging.
In its collagenous action, curcumin increases the ejection of bile by 100 percent, which corroborates its traditional use for gallstones. For the same qualities it is beneficial in alcoholism.
The Machigengas that live in the Jungle say that the Yellow Palillo is a good diuretic and fights constipation (flu). It also acts as an anti-inflamatory of the respiratory tract, joints and urinary tract. It also stimulates blood circulation.
The potential health effects of the Yellow Palillo are believed to be particularly strong when you combine it with fresh black pepper. It has an aromatic odor similar to ginger and a slightly bitter taste.
One of the most emblematic dishes of the Peruvian Jungle is the famous "Juane," infallible in the celebration of John the Baptist in the whole Peruvian Jungle. The "Juane" is the representation of the beheading of John the Baptist in the Scriptural legend. Of all the dishes stands out one called "stew" made with Peruvian cassava, Yellow Palillo, and local veggies.
Every Peruvian cook indicates that the Yellow Stick Powder is an essential ingredient for fish, eggs, and rice. Also for dressings or to give yellow color to the food.
Let's use Yellow Palillo powder in garnish our food. Add this spice to whatever you want: vegetables, eggs, meat. You can also add it to the boiling water when making pasta, rice, soup, etc.
