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TURMERIC
Turmeric comes from the root of Curcuma longa, a leafy plant in the
ginger family. The root, or rhizome, has a tough brown skin and bright
orange flesh.
Ground Turmeric comes from fingers which extend from the
root. It is boiled or steamed and then dried, and ground.
Traditional Ethnic Uses
Turmeric is a necessary ingredient of curry powder. It is used
extensively in Indian dishes, including lentil and meat dishes, and in
Southeast Asian cooking.
Turmeric is routinely added to mustard blends
and relishes. It also is used in place of saffron to provide colour and
flavour.
Taste and Aroma
Turmeric is mildly aromatic and has scents of orange or ginger. It has a
pungent, bitter flavour.
A Few Ideas
Because of its bitter taste, Turmeric should not be used as a flavour
substitute for saffron. A Turmeric stain can be washed out with soap and
water if treated quickly. Use Turmeric to add Eastern mystery to new
favourites as well as in traditional curries, rice and chicken dishes,
and condiments. Turmeric 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.
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