Information about Turmeric
Ingredient - Indonesia
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to the plant family Zingiberaceae (ginger) the turmeric root not surprisingly,
resembles ginger root except its smaller. It is native to Southern Asia and has
been used as an ingredient for around 4000 years. The Genus name
"Curcuma" is derived from the Arabic word "kurkum", which
translates to "saffron". Beware - this a reference to the colour only
and the two spices should never be substituted one for the other in ANY recipe.
both fresh and as a dried spice, Turmeric is a popular ingredient in Indian,
Middle Eastern and Indonesian cuisines (amongst others), where it's used for its
yellow colouring and strong-tasting qualities. The fresh rhizome can be grated
and added to dishes, however it is often difficult to come by outside of the
areas where it is grown and ground turmeric is the natural substitute. 1
teaspoon of Ground Turmeric = 2.5cm/1-inch of fresh root.
can find recipes using Turmeric in both the Indian and Indonesian Cooking By
Country Sections, but to find them all, use the search page.