From McCormick, the spice expert, there is a pure turmeric powder that is very versatile.

It looks like ginger and is botanically related to the well-known root. If you cut them open, however, the root shows a bright golden yellow tint in contrast to the sharp, big “brother”. Turmeric is a color sensation. The Indians, for example, have used this root for thousands of years: they dye their clothes with turmeric. Turmeric is also used in South Asian cuisine to give dishes a golden yellow glow. It is used freshly grated in many Indian, Pakistani, Sri Lankan, and Nepali dishes.
It is also used generously when dried and ground. Turmeric is also the basis for curry – because it is so yellow. Mustard also often receives color support from the golden tuber.
The reason for the intense color is its main ingredient, curcumin.

Versatile use in the Kitchen

In the practical glass shaker, ground turmeric is always in the kitchen. It goes well with rice, poultry, and seafood dishes and underlines the natural taste of the meat. The noble spice also transforms many other specialties into epicurean delights; dips, pancakes, soups, stews, and of course the famous “golden milk” are good examples. Turmeric is also worth trying in pasta dough, in risotto, or in casseroles. There are no limits to the fantasy with turmeric.
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For 130 years, McCormick has been around in the USA.

°In India Turmeric has been used for approx. 4000 years. It belongs to one of the oldest spices in the world.

The turmeric plant is about one meter high. Their treasure is underground. The rootstocks mature for around eight months before they are harvested.

The turmeric rootstocks are dried in the sun for up to 14 days.

RECIPES WITH TURMERIC

TEXT IN GERMAN BY MARKUS KOHLER