Turmeric, Ginger's Colorful Brother Wednesday, January 15 2014
Turmeric, part of the ginger family, is a self-propagating rhizome. Turmeric has origins in Indian culture where it was originally used as a dye and later embraced for its medicinal purposes. During medieval times in Europe it was often referred to as "Indian saffron" because it was commonly used to replace saffron, which is more expensive.
Turmeric is most commonly used in a dried and ground state, though it can be used fresh like ginger. Fresh turmeric leaves can also be wrapped around food during the cooking process. Turmeric has been used for thousands of years as a remedy for intestinal ailments. More recently, it is believed to have many biological effects such as being antibacterial, antiviral and anti-inflammatory.
Turmeric can add a beautiful golden color to your food but also adds a warm earthy flavor as well, the flavor is mild so don't be afraid to be generous when experimenting. It is used in the culinary world as a staple in Indian dishes like curries and as food coloring. Pakistan and India are major producers of turmeric and Spicely imports Certified Fair Trade Turmeric from India. The name appears to derive from the Latin, terra merita (merited earth) or turmeryte.
For Spicely recipes that use turmeric: