FoodReference.com Logo

FoodReference.com   (since 1999)

 

Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events

Food Articles, News & Features Section

You are here > Home > Food Articles >

HERBS & SPICES >  Turmeric

 

FREE Magazines
and other Publications

Free Professional and Technical Research, White Papers, Case Studies, Magazines, and eBooks

 

 

TURMERIC

 

See also: Turmeric Trivia

If you’ve ever wondered what gives prepared mustard or curry dishes their vibrant color, look no further for an answer. The secret ingredient is turmeric. Although we encounter turmeric in a variety of condiments, seasoning blends and recipes everyday, many people are not sure what it is, what it tastes like, or how to use it. The continued surge in popularity of Asian, Caribbean, Indian and Moroccan cuisine is a major reason why turmeric has moved to the center of the plate. In fact, in the United States, turmeric imports have increased steadily during recent years, with more than 5 million pounds imported in 2002.  It’s time to take a closer look at this culinary treasure.

Throughout history, turmeric was widely known for its use as a natural colorant in cosmetics and textiles.  Today, it is frequently used to impart a golden color to rice dishes, sauces, soups, stews, homemade canning and pickling recipes, relishes, and condiments.  In fact, it is sometimes referred to as 'Indian saffron.' But turmeric has much more to offer than just a pretty color, and as Americans’ tastes continue to explore the cuisines of the Far and Middle East, we are beginning to take note of turmeric’s flavor as well.  Turmeric has a mild aroma and a warm, earthy flavor with hints of ginger and pepper. It adds complexity to a variety of dishes, and is best combined with other flavors, rather than on its own.

Primarily sourced from India, turmeric is the root of the plant, Curcuma longa, a member of the ginger family. It consists of a central bulb with numerous short 'fingers.' The outer color of turmeric is brownish yellow and the flesh is a bright yellow to yellow-orange. The roots are ready to harvest approximately eight months after planting. Once harvested, the roots are cleaned, dried and ground.

McCormick - Spices & Seasonings - www.mccormick.com/
 

RELATED ARTICLES

  HERBS & SPICES   |   Paprika   |   A Hot Little Farm in New Jersey   |   Allspice Field Report   |   Amchur or Amchoor   |   Anise Field Report   |   Antioxidant Rich Spices   |   Back to the Grind   |   Basil, Egyptian Basil   |   Basil   |   Basil: Saint or Sinner?   |   Black Pepper Report: Indonesia   |   Capers   |   Cardamom   |   Cardamom Report, India   |   Chinese 5 Spice Powder: High 5   |   Cilantro   |   Cinnamon Trail   |   Cinnamon 2   |   Clove Field Report   |   Cumin Field Report   |   Fennel, Food Facts   |   Fennel, Buying & Using   |   Fennel: The Spice of Angels   |   Fenugreek   |   File (File Gumbo)   |   Galangal   |   Ginger   |   Ginger Field Report, India   |   Herbal Essentials   |   Horseradish   |   MSG 'Truthiness'   |   Mustard: Cutting the Mustard   |   Nutmeg   |   Oregano Field Report   |   Parsley: The Devil's Seeds   |   Pepper, Nothing to Sneeze At   |   Red Pepper Field Report   |   Rosemary   |   Rosemary: Remember Rosemary   |   Saffron   |   Saffron Field Report, Spain   |   Sage Field Report: Albania   |   Sage: The  Savior   |   Salt of the Earth Part 1   |   Salt of the Earth Part 2   |   Sassafras   |   Sassafras 2   |   Seed Spices   |   Sesame: Open Sesame   |   Spice Up Your Life   |   Tarragon, The Dragon Herb   |   Thyme, In the Nick of Thyme   |   Turmeric   |   Turmeric and Dill Pickles   |   Unjha Seed Field Report   |   Vanilla   |   Vanilla Field Report, Madagascar  
  Home   |   About Us & Contact Us   |   Chef James Bio   |   Bibliography   |   Recipe Contests   |   Free Magazines+   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.