Fresh turmeric rhizome has a brown skin and bright orange flesh. Each rhizome consists of a central bulb portion bearing a number of finger-like lateral offshoots, called the fingers. A rhizome similar to ginger, turmeric is picked young, cleaned, boiled then dried in the sun.
Turmeric has long been used to color skin, clothing and foods for ceremonics surrounding marriage and death.
In the United States, the main used of turmeric is to provide color and non-pungent filler in prepared mustards. It is used very generally in East Indian cooker, not only since it is one the major component of most prepared curry powders, making up 25-50% of their weight, but because of the sweet richness which its flavor imparts to fish and rice dishes and sauces.
Both the whole root and the ground spice are flavorings for pickles, relishes and chowchows. Fresh turmeric is crunchy with a rich, gingery, citrus aroma and a –pleasant earthy flavor. Fresh turmeric adds a wonderful flavour and a rich golden yellow hue to dishes.
Turmeric is also sweet enough to be used instead of saffron as coloring for cakes and cookies and it gives a rich taste and beautiful color to rice dishes.
Turmeric is an antioxidant that neutralizes free radicals and therefore protects against cancer. It is believed that high consumption of the spice prevents the onset of Alzheimer’s disease.
The uses of turmeric
