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BOTANICAL NAME: Curcuma domestica, syn C. longa
FAMILY NAME: Zingiberaceae
OTHER NAMES:
The name turmeric is believed to have come from the Latin terra merita, merit of the earth. Marco Polo was intrigued by the turmeric he found in Southern China. There is also a vegetable which has all the properties of true saffron, as well the smell and the colour, and yet it is not really saffron. Turmeric is much revered by Hindus and associated with fertility. During Hindu wedding ceremonies, a sacred thread dipped in turmeric paste is lied around the bride's neck by the bridegroom. In Malaysia, a paste of turmeric is spread on the mother's abdomen and on the umbilical cord after childbirth, not only to warn off cull spirits, but also for its medicinal value, as turmeric is known to be antiseptic.
Where a recipe calls for saffron some might suggest substituting turmeric, but it is a misconception that turmeric is regarded only as a second rate alternative to the most expensive of spices. In Indian cooking, turmeric is often used as an everyday alternative to saffron.
It may be added to dishes usually spiced with saffron for its colour, but not for the flavour, and it is sometimes referred to as saffron in this context. Using turmeric in place of saffron is in the interest of economy; saffron would be reserved for celebration dishes: pilaus for weddings, for example. Turmeric is, perhaps, best appreciated as an ingredient in curries (especially fish curries) and curry powders, contributing flavour as well as the characteristic yellow colour.
It is also used in chutneys and pickles, particularly piccalilli, kedgeree and many Indian rice, vegetable and dhal dishes. Turmeric is popular in many North African dishes to spice lamb and vegetables.
Fresh turmeric is available from some Oriental stores. Peel it in the same way as ginger, with a sharp knife. The vibrant colour will slain heavily, so it is a good idea to wear rubber gloves. Once peeled, the fresh turmeric can be sliced, grated,chopped or ground to a paste with other ingredients and cooked in the same way as fresh root ginger. Fresh turmeric is superb in fish curries.
Turmeric has a peppery aroma and flavour with a hint of wood. It has a warm, musky flavour with a slightly bitter aftertaste.
The powder should be bought in small quantities and stored in an airtight container away from strong light to preserve its colour and flavour. Whole pieces of dried turmeric arc sometimes used in pickling. It is difficult to grind the dried spice and therefore best to buy ready ground turmeric.
Dried Turmeric Root
Fresh Turmeric Root
Ground Turmeric
Where a recipe calls for saffron some might suggest substituting turmeric, but it is a misconception that turmeric is regarded only as a second-rate alternative to the most expensive of spices. In Indian cooking, turmeric is often used as an everyday alternative to saffron. It may be added to dishes usually spiced with saffron for its colour, but not for the flavour, and it is sometimes referred to as saffron in this context. Using turmeric in place of saffron is in the interest of economy; saffron would be reserved for celebration dishes: pilaus for weddings, for example. Turmeric is, perhaps, best appreciated as an ingredient in curries (especially fish curries) and curry powders, contributing flavour as well as the characteristic yellow colour. It is also used in chutneys and pickles, particularly piccalilli, kedgeree and many Indian rice, vegetable and dhal dishes. Turmeric is popular in many North African dishes to spice lamb and vegetables.
Turmeric is aromatic and a mild digestive, and in Asian countries it is taken to ease liver complaints and stomach ulcers. Boiled with milk and sugar, it is said to be a cure for colds. The role of turmeric as a dye was mentioned in an ancient Assyrian herbal recipe from 600 lie, and it is still used as a dye for cotton and silk. It is widely used in the food industry as an edible coloring in mustards, butter, cheese and liqueurs.
