Turmeric (haldi)

Turmeric is an ancient spice, a native of South East Asia, used from antiquity as dye and a condiment. It is still used in rituals of the Hindu religion, and as a dye for holy robes, being natural, and cheap. Turmeric is in fact one of the cheapest spices. 

It is usually available in powder form, in bright yellow color. The whole turmeric is is also used fresh, much like ginger

Turmeric– Names in different Indian Languages.

Hindi– Haldi , Bengal – Halde, Gujrati –Haldar , Punjabi –  Haldi

Tamil -   Manjal, Urdu –    Haldi, Marathi- Halad

Nutritional Information

Turmeric is a mild digestive, being aromatic, a stimulant and a carminative.

Culinary Uses

Turmeric is used extensively in the East as a condiment and culinary dye. . Turmeric is an essential spice in Indian food, giving a rich, appetizing color.  In India it is in fact used in cooking as a ritual. It is used in curries, lentils, fish dishes and with beans because of its digestive properties. It is also used to tint many sweet dishes.

Although most usage of turmeric is in the form of root powder, in some regions (especially in Maharashtra, Goa, Konkan and Kanara), leaves of turmeric are used to wrap and cook food. This usually takes place in areas where turmeric is grown locally, since the leaves used are freshly picked. This imparts a distinct flavor

Storage

Turmeric is always used in powder form. The powder will maintain its coloring properties indefinitely though the flavor will diminish over time so buy in moderation. Store in airtight containers, out of sunlight.

Precaution

Dish becomes bitter if too much turmeric is used.

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