The Gold of all Spices

by Ulrich Koepf on March 5, 2020 with No Comments

This Blog's content

She is a true all-round talent and is now also conquering European cuisine: Turmeric-Root

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 made use of 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 of it, 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 at hand 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.
°