Turmeric - Yellow Curd - Curcuma longa
Turmeric (Curcuma longa) is a bright yellow rhizome, meaning it is an underground tribe or an antler-like rootstock. Turmeric looks very similar to the ginger, only it has a deeper yellow color. Like the ginger, the plant belongs to the family of ginger plants and is cultivated in the tropical climate of Southeast Asia.
Turmeric is mainly used as a spice, but also as a colorant in the food industry. About 80% of the world-produced turmeric is nowadays consumed in India.
After the turmeric has been harvested, it is cooked, peeled and dried in the sun for about 10 days before it is ground. When drying, the root loses about three-thirds of its weight. Whole dried turmeric roots are extremely difficult to grind themselves, for this reason the bulk of the harvest is also ground.
Turmeric has an earthy, full and peppery flavor. It also smells slightly woody with a slight notes of ginger. Turmeric gives your food a nice yellow color reminiscent of saffron and gives you a slightly earthy-bitter taste.
Turmeric refines many dishes, and not just indian. With its unique warm - earthy flavor, it refinishes stews and vegetable dishes. It dyes and flavored not only rice but also beans and lentils. In Europe, turmeric is often used by the food industry as a dye for margarine and cheese. Turmeric suits fish, meat, poultry, rice, eggs, spinach, lentils, beans and aubergines. You can also use turmeric to aromatize drinks such as yogurt drinks, smoothies and milk (golden milk).
Turmeric is used in a lot of spices, among others you can find turmeric in following spices: Colombo, Vadouvan, Curry, Massala sweet and spicy, Colorado, Nasi Goreng, Raz el Hanout, African Rub, Lamb Tajine, Wat and many more.
Please always keep turmeric protected from sun rays, otherwise its beautiful color fades.