Turmeric
Cultural or Geographic History
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family and with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. In 1280, Marco Polo described turmeric as "a vegetable with the properties of saffron yet it is not really saffron." Indonesians used turmeric to dye their bodies as part of their wedding ritual. The root, of rhizome, has a tough brown skin and bright orange flesh.
Flavor Profile
Pungent, bitter and mildly aromatic with tones of orange or ginger
Recommendations for Use
- Use in traditional curries, rice and chicken dishes, and condiments
- It is a classic addition to chutneys, pickles, and relishes
- Add a pinch of turmeric to fish soups
- Blend with melted butter and drizzle over cooked vegetables, pasta, or potatoes
- Use in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking
Recommendations for Combinations
- Can be used with curry and cardamom in Indian dishes
Please install the latest version of Adobe Flash Player and enable JavaScript to use this site.