Turmeric

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  • Description

Turmeric  is a bright yellow rhizome (antler like the ginger). Consequently, the plant belongs to the family of ginger plants and thrives in the tropical climate

 

Turmeric - Yellow Curd - Curcuma longa

Turmeric (Curcuma longa) is also called yellow in the German in English it is Turmeric. Turmeric is a bright yellow rhizome meaning it is an underground tribe or an antler-like rootstock. Turmeric looks very similar to the ginger only the inner one has a deeper yellow. 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. The largest part of the Welternte about 80% of the world-produced turmeric is nowadays consumed in India.

Turmeric: harvest

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 your weight. Whole dried turmeric roots are extremely difficult to grind themselves, for this reason also the bulk of the harvest is ground.

Turmeric: the aroma

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 which reminds of saffron and gives you a slightly earthy-bitter taste.

Cucumber Culinary use

Turmeric refined 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: seasonings

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.

Turmeric storage

Please keep turmeric always protected from sun rays, otherwise its beautiful color fades.