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Description
Turmeric is the dried root of the plant Curcuma longa. Noted for
its bright yellow color, it is related to and similar in size to
ginger. Turmeric's flavor resembles a combination of ginger and
pepper.
Uses
Turmeric is a powerful coloring agent. Used to color and flavor
prepared mustard, pickles, relish, chutneys, and rice dishes as
well as butter and cheese. It is also used in spice blends in
the Caribbean, India, North Africa, the Middle East, and
Indonesia such as curry powder and rendangs.
Origins
India (Alleppey Turmeric) is the primary exporter, although Peru
and China are additional sources. Alleppey Turmeric is highly
regarded for its deep yellow to orange-yellow color. Chinese
Turmeric, which is of comparable quality to Alleppey, is
characteristically more brownish in color.
Folklore
The use of turmeric as a coloring agent for food and fabric
dates as far back as 600 B.C. Marco Polo, in 1280, mentioned
turmeric in notes of his travels in China: "There is also a
vegetable that has all the properties of true saffron, as well
as the smell and the color, and yet it is not really saffron."
In medieval Europe, turmeric was known as "Indian saffron."
Since then, turmeric has been used as an inexpensive substitute
for saffron. |
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