Turmeric

Turmeric is a bright yellow spice with a warm, earthy flavour and a lightly peppery, sometimes slightly bitter undertone. The powder is widely used to add colour and depth to curries, soups, rice dishes and marinades, and is a staple seasoning in many spice blends.

Latin name: Curcuma longa
Origin: South Asia (particularly India), later widely spread across tropical regions
Plant family: Zingiberaceae (ginger family)
Height: around 60–100 cm
Flowering period: summer (in warm climates)
Lifespan: perennial

Description

Turmeric comes from the underground rhizome of a plant in the ginger family. Fresh, the rhizome looks similar to ginger, but inside it is a deep orange-yellow. After harvest, turmeric is often boiled or steamed, then dried and ground into the familiar powder. The result is an intensely colouring spice with a distinctive warm and earthy aroma that combines well with other herbs and spices.

In the kitchen

Turmeric has a gentle, dry spiciness that becomes especially appealing in combination with fat, such as oil, butter or coconut milk, and with other spices. It is indispensable in many curries and dals, but also works well in soups, stews, stir-fried vegetables, rice and dressings. A small amount is often enough for colour; for flavour, you usually use a little more, but season with care to avoid bitterness.

It is best to cook turmeric briefly over a moderate heat with onion, garlic and other spices, so that its aroma opens up without burning. Classic combinations include turmeric with cumin, coriander seed, ginger, garlic, black pepper, cinnamon and chilli flakes. It also works beautifully in marinades with yoghurt or lemon, for example with chicken, cauliflower or roasted potatoes.

Storage & quality

Store turmeric powder in an airtight container in a dark, dry place. Its aroma fades over time and the colour can become duller, so it is better to buy smaller quantities and replace them regularly. Fresh turmeric root is best stored in a cool, dry place, loosely wrapped, and used within a few weeks; peel it thinly and grate or chop it finely just before use.