Curcuma longa, C. domestica

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

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Unlike the other rhizomes, turmeric is often used in its dry, powdered form. The fresh leaves can be used to flavor curries. It colors the Nonya vegetable curry, and the tender young shoots are used as vegetables in Thailand, usually served with nam prik (spicy chili paste). Turmeric is included in almost every commercial curry powder and is an essential element in much yellow rice, since it’s much cheaper than saffron. To substitute fresh rhizome, for every 1 tsp. ground turmeric, replace with 1 Tbsp., ½ oz, 14 g. grated fresh turmeric.