The root of a tropical plant related to the ginger root has a bitter, pungent taste and a bright yellow-orange color. Turmeric adds flavor and color to East Indian cooking and puts the yellow in American mustard. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine.
Turmeric is used for arthritis, heartburn (dyspepsia), stomach pain, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems and gallbladder disorders. It is also used for headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, and cancer. Other uses include depression, Alzheimer’s disease, water retention, worms, and kidney problems.
How to Store/Prepare:
Store airtight in a cool, dark place for up to one year.
Turmeric root powder is a popular ingredient is South Asian cooking and adds a distinct flavor to many savory dishes, including stocks, sauces and curries. The root has a brilliant orange color and becomes very hard when dried. It is distinct and fragrant, with a scent that is mildly hot and gingery, but certainly unique to itself. The dried powder is most commonly used in the kitchen, and is a common ingredient in commercially available curry powders. Because of its vivid hue, it is also used to color food products ranging from popcorn to cheese to yogurt.
Matches Well With:
Beans, chicken, curry, lamb, lentils, paella, rice, shellfish.