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Turmeric

Information about Turmeric

Featured Ingredient - Indonesia

 

 

Go to:-  Indonesia Main Page Indonesia Speciality Dish  |  Cooking by Country Main Page

 

 

 

Belonging 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.

 

Used 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.

 

You can find recipes using Turmeric in both the Indian and Indonesian Cooking By Country Sections, but to find them all, use the search page.

 

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