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February 06th 2017


Turmeric is the dried root of the plant Curcuma longa. Noted for its bright yellow colour, it is related to and similar in size to ginger. Turmeric has a characteristic musky, earthy aroma and a pungent, slightly bitter flavour. Turmeric's flavour resembles a combination of ginger and pepper.


Turmeric is a powerful colouring agent. Used to colour and flavour prepared mustard, pickles, relish, chutneys, and rice dishes as well as butter and cheese. It is also used in spice blends in the Caribbean, India, North Africa, the Middle East, and Indonesia such as curry powder and rendangs.


India (Alleppey Turmeric) is the primary exporter, although Peru and China are additional sources. Alleppey Turmeric is highly regarded for its deep yellow to orange-yellow color. Chinese Turmeric, which is of comparable quality to Alleppey, is characteristically more brownish in colour.


The use of turmeric as a colouring agent for food and fabric dates as far back as 600 B.C. Marco Polo, in 1280, mentioned turmeric in notes of his travels in China: "There is also a vegetable that has all the properties of true saffron, as well as the smell and the colour, and yet it is not really saffron." In medieval Europe, turmeric was known as "Indian saffron." Since then, turmeric has been used as an inexpensive substitute for saffron.

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