About turmeric Edit
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.
The rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.
In medieval Europe, turmeric became known as Indian Saffron, since it was widely used as an alternative to the far more expensive saffron spice.
Fresh turmeric Edit
Fresh turmeric, or turmeric root, resembles fresh ginger root. It is used in much the same way as fresh ginger.
Ground turmeric Edit
Ground turmeric is the spice which gives curry its distinctive golden yellow colour. It is a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine.
Turmeric leaves Edit
In Indonesia, the turmeric leaves are used for Minangese or Padangese curry base of Sumatra such as rendang, sate padang and many other varieties.