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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Turmeric
(Curcuma domestica)
(Syn Curcuma longa)
Family: Zingiberaceae
Native to South East Asia, turmeric has been used from antiquity as
dye and a condiment. It is now cultivated primarily in Bengal, China,
Taiwan, Sri Lanka, Java, Peru, Australia and the West Indies. The spice
made from the root of Curcuma domestica a leafy plant in the ginger
family, is usually available ground, as a bright yellow, fine powder.
It has a warm and aromatic flavor, scents of orange or ginger with a
bitter undertone. Given its strong taste, it is usually used sparingly
but added to many different foods. Turmeric is a necessary ingredient
in curry powder. It is used extensively in Indian dishes, including
lentil and meat dishes, and in Southeast Asian cuisine. Turmeric is
routinely added to mustard blends and relishes, and used in place of
saffron to provide color and flavor.
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