
In medieval times turmeric became known as "Indian saffron", since it was widely used (and still is) as a cheaper alternative to the far more expensive saffron spice.
Much like its ginger relative, the root has a yellowish-brown exterior with a dull orange interior that looks bright yellow when powdered. The aroma it gives off is rather earthy and the flavour is warm with a sharp and slightly bitter aftertaste.
Buying:
Although you may occasionally find fresh turmeric in the produce aisle, you'll have a much easier time finding the dried variety. Ground turmeric will maintain its colouring properties indefinitely, although the flavour will diminish over time (6-8 months roughly), be safe purchase in moderation. Also, be sure to store this spice in airtight containers, out of sunlight.
Cooking:
For cooking, this golden spice pairs well with lentils, cauliflower, chicken and lamb. It is often recommended that you saute the spice in a little oil before adding it to other ingredients; this technique, called “blooming”, brings out turmeric's flavour. Be careful though, as turmeric can stain skin, clothing, countertops, and even utensils.
Healing:
Turmeric’s ability to heal wounds is renowned in India, as they have even invented Band-Aids saturated with this spice. To try this at home, make a paste out of turmeric and water, apply to the area for up to an hour, and then rinse. Be sure to wrap your infected area with a cloth as not to get the turmeric colouring on other things. Since the colour doesn't dissolve well in water, use a little hydrogen peroxide to lift the stain before washing it out. This spice is also extremely well-known for its helpful anti-inflammatory and antioxidant properties. You can find turmeric pills within many of the local pharmacies to help in the care of anti-inflammatory related issues.
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