Turmeric is the root of a plant which is in the same family as Ginger. The flesh is a bright orange and dries to a deep yellow-orange color. Turmeric adds the familiar color to most blended curry powders. This flowering perennial has been cultivated for over 2000 years in India, China and the Middle East. Turmeric was worshiped in ancient times as one of the sun spices because of its yellow color. Turmeric is used as both a dye and a digestive aid, in fact it has just recently been patented in the US as a topical disinfectant. It is used in Indian and Asian dishes, but is also used in mustards, relishes, chutneys, pickles, rice, chicken dishes, curry, or soups. Often a substitute for saffron, annatto seed, or the Peruvian spice, palillo, it adds a yellow color to foods. Because of its bitter taste, do not use this as a flavor substitute for saffron. Turmeric will stain, so washed out with soap and water quickly.
Suggested Use: Turmeric is one of the important and common spices for Indian Masala Blends along with coriander, cumin, pepper and a variety of other spices. Turmeric can be used to flavor egg dishes, basting liquids, sauces, poultry, fish, beans and lentils.
Basic Preparations: No preparation necessary. Just add to recipe. Turmeric is used as both a dye and a digestive aid. It is an essential ingredient in curry powder, and can also be used in vegetarian cooking, bean or lentil dishes, sauces, and mustard blends.
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