Turmeric powder
Description
Turmeric (Curcuma longa) is a rhizomatous perennial tropical herbaceous plant of the ginger family, Zingiberaceae. It is native to the tropical Indian subcontinent and requires temperatures between 20 °C and 30 °C and a significant amount of annual rainfall to thrive. The plants are harvested annually for their rhizomes, and some of these multiply during the following season. When not used fresh, the rhizomes are boiled for a few minutes (about 30–45 minutes) and then dried in ovens, then ground into a deep orange-yellow powder, which is commonly used as a spice in Indian cuisine, in curries, for dyeing, and to impart color to mustard condiments.
India and Pakistan are major producers of turmeric. The Latin name for the turmeric plant, curcuma longa, comes from the Arabic word kurkum, meaning saffron. Turmeric is also known as Indian saffron or yellow ginger in Chinese. The word turmeric comes from the old French term terre – merite, which comes from the Latin term terra merita, meaning “merited land” probably because ground turmeric resembles valuable mineral pigments similar to ochre.
Features
- Healthy Diet
- Cooking
- Medicinal
- Strong taste
- Characteristic taste
Instructions
Instructions Here