Chef at 15:37, 2 March 2016

2016-03-02T15:37:13Z

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{{#seo:
|title=Turmeric: Cooking Wiki
|titlemode=replace
|keywords=#turmeric #yogurt #mustards #rice #pickles #cream #eggs #saladdressings #spice #spinach #mustard
|hashtagrev=12032020
|description=Plant name: Curcuma Longa Indian name: Huldi Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family
}}


[[Image:Turmeric powder.jpg|300px|thumb|right|Turmeric powder]]

'''Plant name: Curcuma Longa'''

'''Indian name: Huldi'''

'''Turmeric''' (Curcuma longa) is a rhizomatous herbaceous perennial plant of the [[ginger]] family, Zingiberaceae which is native to tropical South Asia. It needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive.

Its [[rhizomes]] are boiled for several hours and then dried in hot [[ovens]], after which they are ground into a deep orange yellow powder commonly used as a [[spice]] in [[curries]] and other South Asian and Middle Eastern cuisine, for dyeing, and to impart colour to mustard condiments. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavour and a mustard like smell.

Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trading centre for turmeric in Asia or perhaps in the entire world.

In non Indian recipes, Turmeric is sometimes used as a colouring agent. It has found application in canned beverages, baked products, dairy products, ice [[cream]], [[yogurt]], yellow cakes orange juice, biscuits, popcorn colour, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.

Turmeric (coded as E100 when used as a food additive) 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 colouring, such as in [[pickles]], [[relishes]] and [[mustard]], is sometimes used to compensate for fading.

In combination with [[annatto]] (E160b), turmeric has been used to colour [[cheeses]], [[yogurt]], dry mixes, [[salad dressings]], butter and [[margarine]]. Turmeric is also used to give a yellow colour 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 Indian and other South Asian cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric.

You will probably have to buy ready ground [[turmeric]]. Keep it out of the light otherwise it loses it's brilliant colour.
==Great with: ==
* [[Aubergines]]
* [[Beans and pulses]]
* [[Carrots]]
* [[Eggs]]
* [[Fish and seafood]]
* [[Parsnips]]
* [[Poultry]]
* [[Rice]]
* [[Spinach]]
[[Image:Turmeric root.jpg|300px|thumb|right|Turmeric root ''Whole turmeric'']]

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Spices]]

<code 'hashtagrev:12032020'>[[Special:Search/turmeric|#turmeric]] [[Special:Search/yogurt|#yogurt]] [[Special:Search/mustards|#mustards]] [[Special:Search/rice|#rice]] [[Special:Search/pickles|#pickles]] [[Special:Search/cream|#cream]] [[Special:Search/eggs|#eggs]] [[Special:Search/saladdressings|#saladdressings]] [[Special:Search/spice|#spice]] [[Special:Search/spinach|#spinach]] [[Special:Search/mustard|#mustard]]
</code>

Turmeric - Revision history

Chef at 15:37, 2 March 2016