Tumeric is also known by many names such as Indian Saffron, Yellow Ginger, Curcuma, Saffron des Indes, Gelbwurz, Kharkoum, Fa Nwin, Kunyit, Kunjit, Kaha, Munjal, Kamin, Wong Geung Fun, Haldi, Huldee and Huldie. It is an amazing spice that is full of culinary, cosmetic and even medicianl uses.
Turmeric is extremely strong and in fact, it can get even stronger when cooked hence be careful on the amount used during cooking. Try not to use more than a pinch when adding to food.
Its culinary uses includes:
- Sprinkling lightly on steamed potatoes, cauliflower, onions, green beans or even apples sauteed in butter
- Complementing any recipe that features lentils
- Adding a pinch of turmeric powder to salad dressings to provide it with an orange-yellow hue
- Flavouring and colouring cheese, margarine, butter, mustard fruit drinks, liquor, jellies, cakes and fruit dishes
- Blending it with melted butter and drizzling over cooked pasta, potatoes and vegetables
- Adding a pinch of turmeric powder to the water as the rice cooks to make yellow rice which can compliment other dishes