Turmeric

Description

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

Did You Know?

Turmeric was used for centuries as a colouring agent, often being substituted for the more expensive Saffron, hence its medieval name ‘Indian Saffron'. In Asia it is believed to be a tonic and a remedy for liver problems. In Indonesia rice dyed with Turmeric is traditionally part of the wedding ritual. Turmeric is also used to colour the arms of the bride and groom and to give a golden flush to the cheeks. Today in the West it is used to colour cheese, pickles and mustards.

Origins

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 colour. Chinese Turmeric, which is of comparable quality to Alleppey, is characteristically more brownish in colour.

Usage

Sprinkled into the cooking water for rice, together with Whole Cloves , a Cinnamon Stick and Cardamom Pods, Turmeric gives rice a beautiful golden colour.
Seafood sauces can be enhanced with Turmeric or try a caper sauce for fish with Turmeric , Parsley, Allspice, Bay Leaves, Cloves, cream and capers flavouring a basic béchamel sauce.
Use Turmeric wherever a dish will be enchanced by a brighter yellow colouring such as eggs, relishes, mustard or cream sauces, soups and flavoured butter.