Turmeric: Earthy Spice

Vibrant and aromatic, turmeric brings warmth and rich colour to countless dishes. Its earthy, peppery flavour is essential in curries, rice, and global spice blends.

Turmeric

Curcuma Longa

What is Turmeric?

Turmeric is a golden-yellow spice derived from the rhizome of the plant. It is a cornerstone of South Asian cuisine, used in curries, rice dishes, and spice blends.

The active compound curcumin gives turmeric its vibrant colour and potent antioxidant and anti-inflammatory properties. In addition to its culinary use, turmeric has a long history in traditional medicine for digestion, immunity, and overall wellness.

Its earthy, warm flavour pairs beautifully with cumin, coriander, garlic, and ginger, making it indispensable in spice blends worldwide.

Flavour and Taste

Turmeric has a warm, earthy, and slightly bitter flavour with subtle peppery and musky undertones. It adds depth and colour to both savoury and sweet dishes, especially when combined with spices like cumin, coriander, and ginger.

Facts about Turmeric

Where Does Turmeric
Come From?

Turmeric is native to South Asia and is now cultivated primarily in India (the largest producer), as well as in Bangladesh, Sri Lanka, China, and Thailand.

It grows best in warm, humid climates with rich, well-drained soil.

Popular Varieties of Turmeric

Indian turmeric

Bright orange, strong flavour, widely used in curries.

Alleppey turmeric

Aromatic, slightly sweeter, favored in Kerala cuisine.

Madras turmeric

Earthy and robust, often exported globally.

Wild turmeric

Smaller rhizomes, stronger medicinal properties.

FAQ

What does turmeric taste like?

Turmeric tastes warm, earthy, and slightly bitter, with a hint of pepper and a subtle musky aroma.

What are the main varieties of turmeric?

The key varieties include Indian turmeric (bright and strong-flavoured), Alleppey turmeric (sweet and aromatic), Madras turmeric (earthy and robust), and wild turmeric (used more for traditional and non-culinary purposes).

How is turmeric used in cooking?

Turmeric is used in curries, rice, soups, stews, and spice blends, as well as in drinks like golden milk or teas. It can be used fresh, dried, or ground.

Can turmeric be used fresh?

Yes, fresh turmeric root can be grated into curries, stir-fries, or marinades. It has a brighter, slightly tangier flavour compared to the dried form.

What foods pair best with turmeric?

Turmeric pairs beautifully with cumin, coriander, garlic, ginger, coconut milk, lentils, and vegetables, adding depth, warmth, and colour to dishes.

Recipe Idea:
Turmeric Rice

Rub a whole chicken with olive oil, minced garlic, lemon juice, salt, pepper, and a generous sprinkle of dried oregano.
Roast at 200°C (400°F) for about 1 hour, basting occasionally with its juices.
Serve with roasted potatoes tossed in olive oil and oregano for a fragrant, comforting meal.

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