Turmeric, sometimes known as "Indian Saffron", is the rhizome or underground stem of a ginger-like plant. The roots are boiled, dried for over a week and their rough skins are polished before sale. It has Earthy and slightly acrid taste and a Warm and aromatic flavor with a bitter undertone. India is today the largest producer and exporter of turmeric, with well know & respected varieties like 'Alleppey Finger' (from Kerala), 'Madras Finger', and 'Erode turmeric' (from Tamil Nadu), Rajapore' and 'Sangli turmeric' (from Maharashtra) and 'Nizamabad Bulb' (from Andhra Pradesh). Turmeric is always used in ground form. The powder will maintain its coloring properties indefinitely though the flavor will diminish over time. Turmeric is in fact one of the cheapest spices. It is used extensively as a condiment and culinary dye to tint many sweet dishes. It is used in many fish curries, as it successfully masks fishy odors. It is main ingredient in curry powders, providing the associated yellow colour. Turmeric is a mild digestive, being aromatic, a stimulant and a carminative. It is a proven antiseptic. Turmeric water is handy to impart a golden glow to the complexion. Hotness Scale: 3 |
