Turmeric (Curcuma longa) is a rhizome (swollen underground root) that's brilliant golden orange inside with orange-tinged tan skin. In South Africa ground turmeric (Afrikaans – borrie) is chiefly used in curries, pickled fish and sosaties and for colouring yellow rice. Americans are most familiar with turmeric in yellow ballpark mustard, bread-and-butter pickles, and the chow-chow relish especially popular among the Pennsylvania Dutch.
Indigenous to Southeast Asia, fresh, pleasantly mild, and aromatic turmeric is preferred in that region, especially for Thai cooking, because it’s sweeter and more aromatic. In Thailand, it’s grated and added to curry dishes, soups, stir-fries, fried foods, snacks, and desserts; in eastern Indonesia it goes into stews and curries.
Dried turmeric is earthier and slightly bitter, with notes of mustard and horseradish and a medicinal powdery aftertaste, especially if overused.
Turmeric has been valued for almost four thousand years in India, where it’s essential for curry dishes but is also used as a cosmetic, as a dye, in traditional remedies, and in religious ceremonies.
There are two main types of turmeric powder: Light yellow Madras turmeric is most commonly available and is used primarily for curries, pickles, and mustard; Alleppey turmeric is darker in colour due to a higher portion of curcumin (turmeric’s colouring agent) and is noted for its fine flavour and earthy aroma with delicate notes of lemon and mint.
Add turmeric to couscous dishes and homemade mayonnaise for bright colour and light flavour.
Category: Spices and Herbs
Sub Category: Spice