Turmeric
Curcuma longa
01.
Overview
common names
Curcuma, Indian Saffron
usable plant parts
roots
flavor notes
robust, peppery flavor and aroma with a hint of aged wood
turmeric varieties available @
monterey bay spice company
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culinary uses
Whether chopped, sliced, grated or ground, turmeric provides bright color and imparts a robust, peppery flavor and aroma with a hint of aged wood. It provides the characteristic golden color of curries and dhal, a type of stew made from hulled, split lentils or peas. Turmeric is also featured in Indian chutney, piccalilli and kedgeree (pickles), as well as in rice, vegetable and seafood dishes.
02.
Traditional Plant Usage
yellow on the body
According to Hindu tradition, this spice is associated with invoking fertility. Brides are adorned around the neck with a special thread coated with a paste made from turmeric as marriage vows are made. A traditional wedding is often preceded by a celebration called Gaye holud in which family and friends paint elaborate designs on the bodies of the couple using turmeric paste. This ritual, so named because it literally means "yellow on the body," illuminates the skin of the bride and groom with a beautiful golden stain for two to three days before the nuptials take place. Turmeric is also used to lend color to the robes of Buddhist monks and doubles as Natural Yellow No. 3 in the commercial production of mustard, butter, orange juice and processed cheese.
an early litmus
In the 1870s, chemists discovered turmeric's orange-yellow root powder turned reddish brown when exposed to alkaline chemicals. This discovery led to the development of "turmeric paper," thin strips of tissue brushed with a decoction of turmeric, then dried. During the late 19th century, turmeric paper was used in laboratories around the world to test for alkalinity. Eventually, it was replaced by litmus paper, which is still used today.
American chemists used turmeric paper, but not even the botanically oriented 19th-century Eclectic physicians had much use for turmeric itself.
03.
Habitat / Range
farming and processing
Turmeric is a perennial with pulpy, orange, tuberous roots that grow to about 2 feet in length. The aerial parts, which reach 3 feet, include large, lilylike leaves, a thick, squat, central flower spike, and funnel-shaped yellow flowers.
As a member of the Zingiberaceae family, turmeric is related to ginger. It is also known as Indian saffron because it is similar in character but a more economical alternative to the real thing.
India is the largest producer of turmeric, which takes nine months to cultivate before the rhizome can be lifted for harvest. The roots are then boiled, peeled and dried in the sun for a week before they are separated by grade, with "fingers" representing the best in quality and lesser candidates labeled as "rounds" or "splits." The spice is most often purchased and used as a ground powder, although it can be obtained fresh from specialty markets.
for educational purposes only
This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.