Turmeric

Turmeric is a spice that belongs to the family of Zingiberaceae a family to which ginger also belongs. Turmeric was originated from tropical regions of Tamil-Nadu in the southern east part of India. The favorable climatic conditions for cultivation of Turmeric are temperature range from 20 degree Celsius to 30 degree Celsius while an average rainfall is favorable for cultivating turmeric.

Turmeric when not used in fresh methods is generally boiled for around 30 to 45 minutes and then is sun dried to grind it in powder form that is generally dark orange-yellow in color used as spice in many kinds of cuisines and is generally used in preparation of curries. It is also as a dye. The flavor of turmeric is bitter, hot and spicy. Turmeric is also used for treating many ailments like cancer, diabetes, arthritis, Alzheimer’s, allergies and many of the chronic related illnesses.

The major producer of Turmeric in India is Tamil Nadu. The spice has received its name from Latin word terra merita that means merited earth.

Curcuma, the other name for Turmeric, has been derived from Arabic language that is combination of saffron and turmeric.

The turmeric plane is small in size that grows to a height of only one meter. The branches have rhizomes whose color vary from yellow to orange and are cylindrical in shape.

The leaves in the branches of turmeric tree are patterned in two rows.

History

The major consumer of Turmeric for several years is the state of Tamil Nadu and is majorly used in preparation of Siddha medicines. Initially, turmeric was used for the purpose of dyeing and thereafter for medical usage.

Culinary Usage of Turmeric

Turmeric forms a major part of many dishes prepared in many of the Asian dishes. Siddha, one of the traditional medicine preparations in state of Tamil Nadu uses turmeric for medicinal purposes. It has also been recommended to use turmeric in food items due to its multiple medical beneficial. It adds color to the dishes it is added to.

Usage of turmeric is in many of the savory dishes. It is also used in preparation of many sweet dishes like cake. Even turmeric leaves are used in the preparation of Indian sweet dish named patoleo that is prepared by forming layers of rice flour and mixture of coconut and jaggery on a leaf and then binding it to steam in a special copper steamer.

Usage of turmeric in parts other than Southern Asia is to give dark yellow color. It is also used in many of the canned drinks and in baking products. Turmeric is also used for dairy products, yogurts, yellow cakes, ice creams, orange juices, popcorn color, biscuits, cereals, gelatins, sweets, sauces, cake icings etc. It is one of the major ingredients used in many of the curry powder.

The leaves of turmeric plant are used for wrapping food items and also at times used in cooking food. This kind of usage of turmeric is in the places where turmeric plant grows since it is mostly used in fresh form. The flavors of the turmeric leaves are very typical.

Majorly turmeric is used in dry powdered form but at times it is also used in fresh form similar to usage of ginger. Turmeric is used in various ways in the Eastern dishes like pickles that have huge lumps of soft turmeric.

The other major use of turmeric as spice is in many of the Southern Asian and Mid-East parts of the country. Turmeric is one of the starting ingredients in preparation of many of the Persian dishes. Turmeric is also used in Iranian cuisine.

Ceremonial Uses

Turmeric is one of the auspicious ceremonial item that is used in many of the holy ceremonies practiced in Tamil Nadu and is majorly used in the wedding ceremonies. Turmeric has spiritual importance in the communities of Hindu and Tamil’s. The monks of the Tamil community wear the robes that have been dyed using the dye made from turmeric.

Turmeric is used in Pongal festival celebrated in the state of Tamil Nadu where a completed rhizome of fresh turmeric is offered to the god of Sun, Suryan. At many times, fresh turmeric plant is coupled around Pongal pot.

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