Indian Spice

Guest: Ruplal Choudhary, PhD, Food and Bioprocess Engineer, Associate Professor in the Department of Plant, Soil and Agricultural Systems at Southern Illinois University, Carbondale  If you cook Indian food, you probably have a jar of turmeric in your spice rack. It’s pungent, with just a hint of ginger, and also turns out to have medicinal properties so strong that one of its main compounds is being tested as an antibacterial agent. It can even kill that nasty food-borne bug E. coli.