Origin: India. Alternative names: Indian Saffron, Tumeric, Yellow Ginger.
Description: Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground tumeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground.
History: Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. In 1280, Marco Polo described turmeric as "a vegetable with the properties of saffron, yet it is not really saffron." Indonesians used turmeric to dye their bodies as part of their wedding ritual. Turmeric has been used medicinally throughout Asia to treat stomach and liver ailments. It also was used externally, to heal sores, and as a cosmetic.
Use: A turmeric stain can be washed out with soap and water if treated quickly. Use turmeric to add Eastern mystery to new favorites as well as in traditional curries, rice and chicken dishes, and condiments. Turmeric is a classic addition to chutneys, pickles, and relishes. Add a pinch of turmeric to fish soups. Blend with melted butter and drizzle over cooked vegetables, pasta, or potatoes. This is an
organic certified product.
