turmeric
Also: turmeric, saffron root, yellow ginger
Description:
annual to perennial plant
A ginger-like tuber has strong, long-leafed leaves and cylindrical shape
Side shoots from the tuber and side shoots are briefly scalded with hot water, peeled and dried
Harvest time:
February to April
Offer forms:
whole: parts of the tuber or side shoots
ground: pure spice or in spice mixtures, e.g. curry
Ingredients:
Coloring agent: curcumin, essential oils: sesquiterpene ketones
Taste and smell:
Burning spicy and slightly bitter taste, the smell is aromatic, ginger-like, fresh, peppery and a bit like orange peel
Cooking and kitchen use:
as a spice and coloring agent
Turmeric is added sparingly to the food
In English and American cuisine, turmeric is used as a pure spice
used, in Germany mainly as a component of curry and mustard, in
Worcester sauce and for pickled vegetables
Meat and fish: seafood, fish salad, poultry curry, poultry ragout
Sauces: Worcestershire sauce, mayonnaise, cream sauces, crab sauces, lobster sauces, mustard sauces, chutney
Vegetables: Bean vegetables, lentil dishes, roasted cauliflower, pickled vegetables
Side dishes: rice, couscous, spreads
Use in dietetics:
Has a digestive effect, stimulating Gastric juice production and relieves dyspeptic symptoms