Turmeric has a bright orangey-yellow colour and used in Indian, Thai and Asian cooking. It can also be found in Middle Eastern cooking. Turmeric is a spice from the root of the turmeric plant which is a flowering plant from the ginger family. It contains a chemical called curcumin. Turmeric has a warm, bitter taste. It commonly used to flavour or colour curry powders, mustards, butters and cheeses.
The dried, ground turmeric powder is most common version of the spice. It is used in many Asian cuisines and if often included as one of the spices in garam masala. Fresh turmeric is becoming more available. It can be grated like ginger root and used as a substitute for the dried powder. The fresh version has a slight sweetness and produces some juice.
References
- https://www.thespruceeats.com/turmeric-selection-storage-and-cooking-1807485
- https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric
- https://www.webmd.com/vitamins/ai/ingredientmono-662/turmeric
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