Turmeric is a very eye-catching spice, because it has an unusual yellow color. This property is especially popular in the kitchen. In addition, it also has a very special taste.
The plant is related to ginger, but has its own, even warm aroma. The spice powder obtained from the turmeric plant remains particularly yellow and has a fine tart, spicy and slightly bitter taste. In this country, turmeric is mainly found as a powder. The roots are rather rare to find.
The main cultivation area of turmeric is in India, where the plant has a special significance. The plant is used here not only for seasoning, but newborn babies get a yellow dot of turmeric on the forehead, which is supposed to bring the baby luck.
How to season with turmeric?
Turmeric should be used sparingly because it is very productive. Those who value the colorants should first sauté the spice in fat. In India, ghee, or clarified butter, is used for this purpose. But of course it is also possible with butter or oil. If you want to color pasta, for example, you should simply add some turmeric to the cooking water with cooking oil.
The unique flavor of turmeric comes from the up to five percent essential oils. It also contains flavonoids and resins, macronutrients and carbohydrates, and about one percent protein. The picture of active ingredients is rounded off by various minerals, trace elements, potassium and magnesium.
Turmeric in the kitchen
Turmeric is particularly popular in India and the Orient. Here it is often used in curries, because the color alone suggests this use. But also local dishes can benefit from the yellow exotic.
You can wonderfully color pasta and other pasta doughs with it and give them a special flavor. In egg dishes such as quiche or omelettes, the powder provides a special yellow color. Rice dishes such as pilaf or risotto get not only an exotic color, but also a unique taste through the use of turmeric.
You can also combine turmeric with a wide variety of vegetables to take away their pure vegetable flavor. In addition to cauliflower, these include carrots, spinach, chard, onions, pumpkin, chickpeas, lentils, broad beans and celery.
Adding turmeric to homemade mayonnaise or dips gives them a very special touch.
This versatile spice is even suitable for a tasty breakfast and should be added to a delicious porridge here.
However, the traditional use is in stews such as tajin or also for couscous.
It becomes really exotic when turmeric is used in teas or smoothies. Here, not only the color, but also the exotic taste comes to full expression.
Turmeric for better health
The main active ingredient curcumin has a particularly antibacterial effect, which is why the powder is often used for colds. Various cancers such as breast, colon or prostate cancer can also be treated with turmeric. Turmeric is also used in medicines against Alzheimer's disease.
It is often added to pills, but can also be used to make a tasty tea.
Turmeric in vegan cuisine
Vegans in particular appreciate this yellow exotic. After all, the powder is able to color tofu or seitan, for example. Thus, a wonderful egg substitute can be produced, which even creates a tasty egg flavor due to the slightly sulfurous taste.
Our turmeric offered here comes entirely from India. It contains no artificial flavors, no preservatives or flavor enhancers. Genetic engineering is also completely avoided. No pesticides are used in the harvest, so that you get a very pure product here. The spice is obtained very gently and still traditionally.
Stored in a dark and cool place, the powder is also very long shelf life. One should make sure that the spice is tightly closed again after use.
All our spices love it protected from light. Our practical packaging is light-proof and resealable. This preserves the aroma and the joy of opening again.