Curcuma domestica, curcuma longa
Originally from South Asia, turmeric has established itself in many kitchens around the world, either through tradition or through a passion for its beneficial health effects.
Its peppery, musky, bitter aroma and its very slightly spicy flavor, close to ginger, with a fruity note of citrus, make this rhizome a must-have and remarkable spice!
With the same uses as fresh turmeric, it is one of the essential spices in many mixtures such as curry, colombo or raz-el-hanout. Widely used in vegetarian cuisine, it is the base spice for flavouring and colouring meat and fish dishes, as well as lentils, beans, pilaf, stir-fried vegetables. In dry slices, it is easily infused into the dishes in sauce, soups or cooking water.
Used for millennia in Indian cuisine, it is indispensable in dhals, byrianis and kulfi dessert (Indian ice cream made from pistachios and spices). Turmeric colours and enhances fish in sauce, autumn soups and white rice. Not hot at all, it is appreciated by children.
Turmeric gives wool and fabrics beautiful orange hues. In this regard, the "saffron" color of the Buddhist monks' dress was originally obtained by soaking in a turmeric powder bath.
Its health benefits are renowned, including its anti-inflammatory and antioxidant effects. It is advisable to integrate turmeric into its current recipes, as the Indians do.