Curcuma Longa
Family: Ginger (zingiberaceae)
Family: Ginger (zingiberaceae)
Synonyms: curcuma domestica, curcuma
Form of use: Root, fresh and dried, whole or ground
Origin: the plant has been cultivated for more that 2,000 years in Southeast and southern Asia. While 80 percent of worldwide production is in India today, turmeric continues to be cultivated in Indonesia. It is also grown in South America.
Aroma: turmeric smells like ginger and tastes piquant, but its aroma is stronger than ginger.
Use: Turmeric is the most important ingredient in curry powder. It is used mainly in India dishes, but can be found in East African cuisine as well. It is used to season rice and pasta dishes, soups, sauces and mayonnaise. It goes well with fish and seafood as well as with poultry, eggs, vegetable curry and chutney.
Buying/storing: buy ground turmeric only in small quantities because it loses its aroma fast. Keep in an air-proof closed container in a dry, dark place. Treat dried roots in the same manner. And when you manage to buy fresh turmeric, store it, like ginger, in the vegetable compartment of the refrigerator for several weeks.
Properties: The turmeric plant can grow 3-8 ft high and its lance late leaves are very big and wide. Its blossom is yellow and similar to the flowers of lilies. Its tuberous rhizome resembles ginger. The turmeric tuber is rounder and narrower, the bark is yellow and brown and the flesh is orange. The root is boiled after being harvested and dried. Then the external layer is removed. Dried turmeric roots, which look like small branches, are ground to make curry powder.
Related species: turmeric is related to ginger and galangal.
Mythology: In the Vedic culture of India, turmeric is a holy and important spice. The cowls of Buddhist monks were dyed with turmeric until recently. In Christian cultures, turmeric is also used as a natural dye for Easter eggs.
Medicinal Use: the yellow color called curcumin promotes the emptying of the gall bladder. The essential oil stimulates bile production in the liver. You can successfully use turmeric for stomach and intestinal diseased caused by a reduced excretion of bile.
Tips for cooking:
Turmeric can be used as a cheaper substitute for saffron. Worcestershire sauce and mustard contain turmeric as well.
Form of use: Root, fresh and dried, whole or ground
Origin: the plant has been cultivated for more that 2,000 years in Southeast and southern Asia. While 80 percent of worldwide production is in India today, turmeric continues to be cultivated in Indonesia. It is also grown in South America.
Aroma: turmeric smells like ginger and tastes piquant, but its aroma is stronger than ginger.
Use: Turmeric is the most important ingredient in curry powder. It is used mainly in India dishes, but can be found in East African cuisine as well. It is used to season rice and pasta dishes, soups, sauces and mayonnaise. It goes well with fish and seafood as well as with poultry, eggs, vegetable curry and chutney.
Buying/storing: buy ground turmeric only in small quantities because it loses its aroma fast. Keep in an air-proof closed container in a dry, dark place. Treat dried roots in the same manner. And when you manage to buy fresh turmeric, store it, like ginger, in the vegetable compartment of the refrigerator for several weeks.
Properties: The turmeric plant can grow 3-8 ft high and its lance late leaves are very big and wide. Its blossom is yellow and similar to the flowers of lilies. Its tuberous rhizome resembles ginger. The turmeric tuber is rounder and narrower, the bark is yellow and brown and the flesh is orange. The root is boiled after being harvested and dried. Then the external layer is removed. Dried turmeric roots, which look like small branches, are ground to make curry powder.
Related species: turmeric is related to ginger and galangal.
Mythology: In the Vedic culture of India, turmeric is a holy and important spice. The cowls of Buddhist monks were dyed with turmeric until recently. In Christian cultures, turmeric is also used as a natural dye for Easter eggs.
Medicinal Use: the yellow color called curcumin promotes the emptying of the gall bladder. The essential oil stimulates bile production in the liver. You can successfully use turmeric for stomach and intestinal diseased caused by a reduced excretion of bile.
Tips for cooking:
Turmeric can be used as a cheaper substitute for saffron. Worcestershire sauce and mustard contain turmeric as well.
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