Turmeric Powder – A Few Facts You Never Heard

Turmeric Powder – A Few Facts You Never Heard

Turmeric is a spice which has its roots from Southeast Asia, from western India. Maharashtra, an Indian state has a city named Sangli that is the largest trading center for Turmeric. Botanical name for This herb is Curcuma longa L. However, it is known by varied names throughout the world, namely, Tumeric, Indian saffron, Haldee, Zirsood, and Terre-merite. This plant belongs to the Zingiberaceae family and looks like the ginger plant since the two of them form part of the exact same plant family. That portion of the Turmeric plant that is consumed by us is known as a Rhizome, an underground stem. These rhizomes are thick, plump with jagged off shoots that seem like short fingers.

The garlic plant develops by Shooting a cone like structure at the end of the stalk. This structure opens into numerous small pale yellow flowers. The plant can grow a yard tall and bears broad leave as compared to that of the ginger plant. These leaves are edible too but are not consumed commonly.

For preparing of the turmeric powder price, fingers and rhizomes are boiled separately for over half an hour until bubbles and white colored fumes come from them. They are then drained and dried in sunlight for approximately 15days till they turn completely dry and tough. This dry turmeric is then washed and elegant in a drum rotated by hand or by electricity to make the powder. While processing, care needs to be taken to see that raw garlic rhizomes keep their bright yellow color and the odor; else the last product may not be look fresh.

This nutritional supplement is yellow in Color and has a strong odor and taste. It tastes somewhat earthy and can be slightly bitter. It is among the most frequently used spices, particularly in the Indian culture. In India, it is used not just in cooking but also for religious rituals also. Aside from the Indian culture, Middle Eastern cooking makes extensive use of the powder. This spice is a vital ingredient in curry powder, vegetables, lamb, chicken, pickles, liqueurs, mustards, etc, providing them a yellow tint. Its powerful yellowish color when added to any food will dye it yellow.

The primary ingredient of Turmeric is curcumin. The yellowish color that exhibits is due to Cucumin. This Curcumin is thought to have medicinal qualities which were used in ancient times. Even today, Indians utilize This herb as a medicine. Few famous varieties of Turmeric are Neighborhood Haldi, China scented, Thodopuza, Red streaked, Alleppey. Amongst these, Alleppey is the most popular in American market. I have s got a darker colour and is even more yummy.

Comments are closed.