Turmeric has a mild, earthy and woody flavour. It stimulates protein
digestion, and is an excellent blood purifier. The use of turmeric as a colouring agent in
food and dates back as far as 600 B.C. In medieval Europe, turmeric was known as Indian
Saffron. |
|
India is the world’s leading producer of turmeric. The well-known varieties are
`Allepy finger’ (from Kerala), `Madras Finger’ and `Erode turmeric’ (from
Tamil Nadu). |
| Botanical name |
Family name |
Commercial part |
| Curcuma longa L. |
Zingiberaceae |
Rhizome or underground stem |
The Hindus in India use turmeric to marinate fish before cooking. Turmeric is both used as
a colouring and flavouring agent in Indian cuisine. Solutions of turmeric have long been
used in the treatment of wounds, eye infections and common cold.
Turmeric is an important spice in EVEREST Sabji Masala. |
