Turmeric

  • Turmeric
  • Turmeric
  • Turmeric

Description

Turmeric is the dried root of the plant Curcuma longa. Noted for its bright yellow color, it is related to and similar in size to ginger. Turmeric's flavor resembles a combination of ginger and pepper.

Uses

Turmeric is a powerful coloring agent. Used to color and flavor prepared mustard, pickles, relish, chutneys, and rice dishes as well as butter and cheese. It is also used in spice blends in the Caribbean, India, North Africa, the Middle East, and Indonesia such as curry powder and rendangs.

Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. In India it is used to tint many sweet dishes. Apart from its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal place is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odors. When used in curry powders, it is usually one of the main ingredients, providing the associated yellow color.

History

India (Alleppey Turmeric) is the primary exporter, although Peru and China are additional sources. Alleppey Turmeric is highly regarded for its deep yellow to orange-yellow color. Chinese Turmeric, which is of comparable quality to Alleppey, is characteristically more brownish in color.

Health Benefits

Turmeric (Curcuma longa), the bright yellow of the spice rainbow, is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.

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