top of page
Ernährungsberatung Schorndorf


Also: turmeric, saffron root, yellow ginger


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



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

"Your food should be your remedies , & your remedies should be your food."

Hippocrates (460-370 BC)

Ernährungsberatung Sarah Mörstedt
Praxis für Ganzheitliche ErSarah Mörstedtährungsbertung & Ernährungstherapie Sarah Mörstedt Diätassistentin Gesundheitspädagogin (B.A.) Diätetik Schorndorf
VDD Sarah Mörstedt Diätassistentin VDD Logo
bottom of page