Spice of the Month – Turmeric

Turmeric Curcuma longa

Turmeric is one of the more unusual spices in flavour and fragrance. It has a warming, earthy and bitter flavour with a slightly musty, mustard and milk like aroma. Turmeric has many health benefits. It has long been used in traditional medicines and is still used for medicinal purposes today.

Origins

Turmeric is a subtropical herbaceous perennial from the same family as ginger (zingiberaceae) which can grow up to one metre in height. Like ginger, the rhizomes are used as a spice, although the leaves can also be used. Turmeric is native to India and widely grown across Asia, but also in South American and the Caribbean.

There are two types of turmeric, Alleppey, which comes from Kerala and is named after the Alleppey District, and Madras, which is mainly grown in Tamil Nadu, an Indian state, and gets its name from being historically traded in Madras, which is now Chennai.

In the Kitchen

Turmeric is a key spice in Indian curries and a range of recipes, and is widely used in many Moroccan, Middle Eastern and other southern Asian dishes. The spice forms part of the Moroccan spice blend ras el hanout and is used in many curry spice blends, producing a bright yellow colour as well as adding the unique turmeric flavour It works with meats, poultry and fish, also pairing well with vegetables, especially cauliflower and potatoes, chickpeas, lentils, rice and eggs. Turmeric is used in chutneys and pickles, such as piccalilli and can also be used in sweet dishes, particularly in rice or milk recipes, but also in biscuits and cakes.

Turmeric is known as poor man’s saffron as it is a cheaper alternative for adding yellow colouring to food, although the two are not similar in taste. It is commonly used commercially to colour foods such as cheeses, biscuits, cereals, sauces, cakes and yoghurt.

Curcumin, one of turmeric’s compounds which contains medicinal properties (see below) is absorbed best by the body when taken with fats and black pepper. Adding turmeric to recipes with coconut milk, nut milks and to curries, with a pinch of black pepper, will not only taste good but will help the body make the most of the spice.

Turmeric is often infused in boiling water to make a tea. Turmeric, with a pinch of cinnamon and ginger, added to a cup of warm milk is a lovely warming drink, and added to a cup of coffee is a wonderful thing!

Use too much of it in a recipe and it can be bitter but used well turmeric blends with, and really brings out, the flavour of other spices, working particularly well with ginger and cinnamon.

How to Use

Most of the ground turmeric available is Madras, which is bright yellow or orange, although Alleppey turmeric, which is a darker colour, is considered a higher quality.

Turmeric will give a yellow/orange colour to any dish it is added to. Careful, as it will also stain clothes and hands, worksurfaces, wooden chopping boards etc.

The leaves can be used for flavouring food, though it is mainly the rhizome, dried and powdered, or the root that is used. The rhizomes are rounder than those of ginger and bright orange underneath the skin. The rhizome needs to be cured commercially to produce the aroma and colour necessary for cooking.

Ground turmeric loses its flavour as it ages and becomes musky, so it is best to buy in smaller amounts if you do not use much. Always store in airtight jars, in a cool dark place. The root should be stored in the fridge.

Health Benefits

Turmeric has been used medicinally for thousands of years and is essential in Ayurveda, Siddha medicine and traditional Chinese medicine.

It is one of the most effective spices for use as an anti-inflammatory and as an antioxidant with its anti-inflammatory properties being used to help with conditions such as rheumatoid arthritis, asthma, coughs and gastric disorders. Curcumin, one of its compounds, may help to protect against heart disease and may also support the immune system.

Turmeric tea promotes digestion and can calm the stomach. It is also used to help improve circulation.

A paste combining turmeric with water or honey can be used for minor cuts or grazes and conditions such as acne.

Cultural

Turmeric is used traditionally in Hindu and Buddhist ceremonies, being associated with fertility and prosperity, and is applied to the bride’s face and body before the ceremony as a purification ritual and to bring luck.

Other Uses

Curcumin not only has health benefits but is the compound that gives turmeric its golden yellow colour. Turmeric contains orange coloured volatile oil and its strong, vibrant colour has meant it has been used as a dye for centuries, commonly being used to dye Indian clothing, including Monk’s robes. As well as being used to colour cottons and silks, it also colours medicine, paints, confectionery, varnishes and is an approved food colouring (E100).