Turmeric – the Indian saffron
Turmeric (Curcuma longa) is intense in colour and even more intense in taste. It is also known as the Indian saffron. Turmeric is a spicy kitchen companion. Rightly referred to as a yellow root, the plant is considered sacred in India and has been used there for more than 5,000 years in the kitchen and as an important remedy. The scent of turmeric is similar to that of ginger, but it is slightly milder in taste. In the kitchen, the spice should be used in a dosed manner.
Turmeric is one of the ginger plants and comes from South Asia. Almost the entire harvest is harvested in India – and 80% is consumed. In growth, the plant, which is cultivated in a tropical climate, reaches a height of up to one meter. The underground growing rhizomes of the plant are enjoyed as a spice or dye.
Turmeric – Use and taste
If turmeric is freshly enjoyed, you will notice a slight burning taste. Dried, the spice is milder and is used as an important component of curry powder. Just because of the colour, the spice has a mood-enhancing effect in every dish.
In addition to its use in the kitchen, turmeric is an important remedy. In the healing art of Ayurveda, the Indian saffron is one of the hot spices with an energizing effect. The bright yellow colour of turmeric was also important in the dyeing and paper industry well into the 20th century.
Turmeric – Ingredients and effect
Turmeric contains up to five per cent essential oils and up to three per cent curcumin (which is also responsible for colouring). This has a stimulating effect on digestion. However, research shows that the positive effect as a cure goes much further. Especially in lung intestines and liver diseases clearly positive effects were noted. Due to its high antioxidant effect, it is also often used in inflammatory diseases (arthritis).
Tips
Turmeric is sensitive to storage. In order to preserve the colour and aroma, the storage time should be kept short and the environment where the spice is stored should be kept dark.
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