Label
All
0
Clear all filters
Appears in

By Christine Manfield

Published 1999

  • About

A rhizome related to the ginger family, turmeric is bright-orange when fresh and becomes a vibrant yellow with drying. Dried and ground turmeric is a common ingredient in Asian cooking, providing a brilliant yellow colour and musky flavour. It is also used fresh as a vegetable in South-East Asia. Essential in the making of curry powder and the North African spice mix Ras el Hanout, turmeric has long been respected for its medicinal properties and as a fabric dye. Turmeric, valued for its antiseptic qualities (particularly for burns and minor skin irritations), is made into a tonic for treating liver complaints, is considered a blood purifier, and in India is used as a skin cleanser when mixed with milk. Available: widely (look for fresh turmeric in Asian food stores and good greengrocers).

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title