TurmericHindi Name: Haldi
Botanical name
Curcuma longa L
Family name
Zingiberaceae
Commercial
part
Rhizome or underground stem
The use of
turmeric dates back nearly 4000 years, to the Vedic culture in India, when turmeric was the principal spice and also of religious significance. Turmeric is also sometimes called 'Indian saffron' because of its brilliant yellow color and Indian turmeric is considered the best in the world.
India alone produces nearly the whole world's crop of turmeric and uses 80% of it. In today's India, turmeric is added to nearly every dish be it non- vegetarian or vegetables. Turmeric is part of all Indian curry
powders and due to Indian influence, turmeric made its way to the cuisine of Ethiopia. In South East Asia, the fresh spice is much preferred to the dried.
Turmeric root is very similar in appearance to gingerroot, except that, once peeled, is bright yellow in color. Turmeric is more commonly found and used in powdered form and is often used in place of saffron, more for it's color than flavor which is warm and peppery. Turmeric is most often used in curries, but is also used in chutneys, rice and vegetable dishes.
Turmeric powder should be kept in an airtight container and stored in a cool dry place. It is not advisable to make fresh turmeric powder or paste as it is extremely hard to grind.
India today is the largest exporter of turmeric to countries like the Middle East, the UK, USA and Japan.
Some of the well-accepted varieties are 'Alleppey Finger' and 'Erode turmeric' (from Tamil Nadu), 'Rajapore' and 'Sangli turmeric' (from Maharashtra) and 'Nizamabad Bulb' (from Andhra Pradesh).
Preparation and Storage
Turmeric is always used in ground form. The powder will maintain its colouring properties indefinitely though the flavour will diminish over time so buy in moderation. Store in airtight containers, out of sunlight.
Culinary Uses
Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. In India it is used to tint many sweet dishes. Apart from its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal place is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odours. When used in curry powders, it is usually one of the main ingredients, providing the associated yellow colour.
Attributed Medicinal Properties
Turmeric is a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic in Malaysia. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion. Curcumin has been shown to be active against Staphlococcus aureus (pus-producing infections)
Plant Description and Cultivation
A tropical perennial related to ginger (of the Zingiberaceae family) It grows to 60 – 100 cm (2-3 1/2 feet). It has long stemmed, bright green lily-like leaves which surround conical clusters of pale yellow flowers. Turmeric thrives in the tropics and sub tropics where it requires a hot, moist climate and a fairly light soil. It is propagated through division of the rhizome. The roots are boiled, dried for over a week and their rough skins are often polished before sale.
Other Names
Indian Saffron, Tumeric, Yellow Ginger
French: curcuma, saffron des Indes
German: Gelbwurz
Italian; curcuma
Spanish: curcuma
Arabic: kharkoum
Burmese: fa nwin
Chinese: wong geung fun
Indian: haldee, haldi, huldee, huldie
Indonesian: kunjit, kunyit
Malay: kunjit
Sinhalese: kaha
Tamil: munjal
Thai: kamin