GROUND TURMERIC
100% ORGANIC - FROM Israel
PREMIUM QUALITY - 3.51 OZ
Turmeric (Curcuma longa) is a
rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It
is native to tropical South Asia and needs temperatures between 20°C and 30°C,
and a considerable amount of annual rainfall to thrive (Materia Indica, 1826,
Whitelaw Ainslie, M.D. M.R.A.S., via Google Books). Plants are gathered
annually for their rhizomes, and re-seeded from some of those rhizomes in the
following season.
Common Names: Curcumin, jiang huang
Common Uses: Turmeric is an
ingredient of curry powder. It is used extensively in Indian dishes, including
lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely
added to mustard blends and relishes. It also is used in place of saffron to
provide color and flavor.
Qualities & Properties:
Laxative, tonic, alterative, detergent, opthalmicum, antiperiodic, aperient,
diuretic, antiseptic, deobstruent
Culinary uses:
Turmeric grows wild in the
forests of Southeast Asia. It has become the key ingredient for many Indian,
Persian, Thai and Malay dishes, not only in curry, but also in masak lemak,
rendang and many more.
Although most usage of Turmeric is in the form of powder from the roots, not
merely for color but in case of Indian cuisine more for the medicinal value, in
some regions (especially in Maharashtra) leaves of turmeric are used to wrap
and cook food especially when on picnic in a field but really at homes as well.
This usually takes place around where turmeric grown, since the leaves are used
freshly picked. This imparts a distinct flavor but has medicinal value as well
In non-South Asian recipes,
turmeric is sometimes used as an agent to impart a rich, custard-like yellow
color. It is used in canned beverages and baked products, dairy products, ice
cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets,
cake icings, cereals, sauces, gelatins, etc.[citation needed] It is a
significant ingredient in most commercial curry powders. Turmeric is mostly
used in savory dishes, as well as some sweet dishes such as the cake Sfouf.
Although usually used in its dried, powdered form, turmeric is also used fresh,
much like ginger. It has numerous uses in Far Eastern recipes, such as fresh
turmeric pickle (which contains large chunks of soft turmeric).
Turmeric (coded as E100 when used
as a food additive) [3] is used to protect food products from sunlight. The
oleoresin is used for oil-containing products. The curcumin/polysorbate
solution or curcumin powder dissolved in alcohol is used for water-containing
products. Over-coloring, such as in pickles, relishes, and mustard, is
sometimes used to compensate for fading.
In combination with annatto (E160b), turmeric has been used to color cheeses,
yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is
also used to give a yellow color to some prepared mustards, canned chicken
broths and other foods (often as a much cheaper replacement for saffron).
Turmeric is widely used as a spice in South Asian and Middle Eastern cooking.
Many Persian dishes use Turmeric, for the coloring of rice bottoms as well as
as a starter ingredient for almost all Iranian fry ups (which typically consist
of oil, onions and turmeric followed by any other ingredients that are to be
included). In Nepal, turmeric is widely grown and is extensively used in almost
every vegetable and meat dish in the country for its color as well as for its
medicinal value. In South Africa turmeric is traditionally used to give boiled
white rice a golden color.
Warning: Not to be used during pregnancy.
