Turmeric

Turmeric

  • +Description

    Turmeric, also known as kurkuma, is related to ginger. Turmeric is native to Indonesia and Southern India. Turmeric is the root of the Curcuma longa plant. Turmeric has a tough brown skin and a deep orange flesh. Its flavour is peppery, warm and bitter while its fragrance is mild and slightly reminiscent of orange and ginger.

  • +Availability

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    Turmeric is available from Thailand.

  • +Main nutrients

    Fiber, Iron, Manganese, Potassium, Manganese, Magnesium, Vitamin B6 and C.

Main varieties

  • Turmeric

    Turmeric

    Turmeric is the root of the Curcuma longa plant. Turmeric has a tough brown skin and a deep orange flesh.

    View Turmeric

Preparation

Preparation

The skin of the turmeric should be peeled. After the turmeric is peeled it can be used whole or grated, chopped and sliced for further use.

Consumption

Turmeric has a strong flavour and is therefore not eaten alone, but added to any cooked dish. It is best known as one of the ingredients used to make curry and it also gives mustard its bright yellow color.

When to eat

Turmeric kept at a dry and cool place will stay fresh for many weeks.

Did you know?

  • In many languages turmeric is simply named as “yellow root”.
  • Turmeric has long been used to colour textiles.
  • Turmeric has been harvested for more than 5000 years.
 

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