    
Turmeric
 Turmeric
© Denzil Green
India produces most of the Turmeric in the world, and 80% of what it produces gets used inside the country. Turmeric is used in India almost as commonly as we would use ground pepper. Turmeric is also present on the daily tables of North America; they just don't know it: it's what is used to make North American mustard that neon yellow.
Turmeric is sold as a yellow-orange powder. It can be used as a substitute for the vastly more expensive saffron, though the taste is quite different, of course.
Fresh Turmeric is orange; it turns yellow when dried.
Cooking Tips
Keep Turmeric off clothing as it will stain. Turmeric should be added early in the cooking process, so that its flavour mellows and becomes a bit less harsh.
Peel the fresh Turmeric before using. When peeled, grind in a blender with a little water.
Equivalents
1 inch / 2.5 cm piece of fresh = 1/2 teaspoon dried, ground.
Storage
Store in a dark place as Turmeric is very sensitive to light (e.g. a glass spice jar on a shelf is just about the worst place for it.)
History
Turmeric is native to Asia; it has been cultivated in India for more than 4000 years.
Language Notes
Called "Kunyit" in Indonesian.
Also called:  Curcuma Curcuma longa (Scientific Name) Curcuma (French) Gelbwurz, Kurkuma (German) Curcuma (Italian) Azafrán árabe, Cúrcuma (Spanish)
Other entries for Spices
Ajowan Seed, Allspice, Anardana, Anise, Annatto, Asafoetida, Caraway, Cardamom, Chocolate, Cinnamon, Cloves, Cream of Tartar, Cumin, Dried Lily Buds, Garlic Powder, Ginger, Juniper Berries, Kokum, Mustard, Nigella, Nutmeg, Paprika, Peppers, Pepper, Saffron, Salt, Sumac, Turmeric, Zedoary
Top...
| |
|