Did you know that turmeric is often the spice that makes a curry yellow in colour?  It is native to Southeast Asia, and is a yellow spice taken from the plant’s underground stems.   Turmeric powder has a warm, bitter, pepper-like flavour and an earthy, mustard-like aroma.

The turmeric that we see on shelves and in spice cupboards is made of the ground roots of the plant and the bright yellow colour of processed turmeric has inspired many cultures to use it as a dye. Ground turmeric is also the ingredient in curry powder which makes it yellow. Capsules, teas, powders, and extracts are some of the turmeric products available commercially.

Curcumin is the active ingredient in turmeric, and it has powerful biological properties. Ayurvedic medicine, a traditional Indian system of treatment, recommends turmeric for a variety of health conditions. These include chronic pain and inflammation.  Western medicine has begun to study turmeric as a pain reliever and healing agent. It is also alleged to be good for beating cancer; treating brain disorders and improving memory.  It is known to boost the immune system, fight superbugs, help anti-aging, and protect the liver.  Reducing cholesterol and symptoms of arthritis are also attributed to turmeric and it is known for its ability to boost the fight against malaria.

Turmeric is available as a ground powder and, like ginger, is available as the fresh rhizome bought in food shops. Fresh turmeric should be free of dark spots and be crisp. It may be stored in the fridge where it will keep for a month. Turmeric powder should be stored in a cool dark, dry place where it will keep for up to a year.

As a foot note; since its deep orange colour can easily stain, avoid getting it on clothing. To avoid a permanent stain, quickly wash the affected area with soap and water.

GB, Camberwell

As ever LPG did a little looking around on the Internet and found some recipes and other information you may like to look at…

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