turmeric

Also: turmeric, saffron root, yellow ginger

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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