Alleppey Turmeric, known for its high curcumin content - more than 5%, unlike Madras turmeric which contains about 2%. It has a darker color and is most commonly used in Indian cuisine.

It has a slightly earthy aroma with delicate top notes of lemon and mint, reminiscent of its cousin - ginger.

Turmeric is a robust perennial plant originating from South Asia where it has been valued since ancient times for its flavor, color, and medicinal properties. It is one of the cheapest spices, yet highly valued throughout the region in rituals and celebrations, whether to color rice for an Indonesian wedding or to dye the skin of cows.

It is an important ingredient in Indian spice blends - masalas, curry powder and pastes, ras al hanout.

It pairs well with beans, eggplant, eggs, fish, lentils, meat, poultry, rice, root vegetables, spinach.

It combines well with chili, cloves, coconut milk, coriander, cumin, curry leaf, fennel, galangal, garlic, ginger, lemongrass, mustard, ground pepper, pepper.

TASTE OF TURMERIC

Fresh turmeric is crisp, has a ginger-like, citrusy aroma, and a pleasant earthy taste with citrus notes. Dried turmeric has a complex, rich, woody aroma with floral, citrus, and ginger notes. The taste is slightly bitter and sour, moderately pungent and warm.

PURCHASE AND STORAGE

Fresh turmeric is available at Asian markets. Store it in a cool, dark place or in the refrigerator, in the vegetable compartment for up to 2 weeks; you can also freeze it.

Dried turmeric can last for more than 2 years if stored in a well-sealed container.

Alleppey and Madras are the highest quality ground turmeric. Alleppey contains a high concentration of essential oil and curcumin (a substance that gives yellow color), giving it a darker color and more intense flavor. If stored in a well-sealed container, it will retain its flavor for up to 1 year.

USE OF TURMERIC IN COOKING

Turmeric binds and harmonizes other spices with which it appears in various combinations. Use it moderately.

Fresh turmeric is used in Southeast Asia in spice pastes made with lemongrass, galangal, garlic, shallots, tamarind, chili peppers, and sometimes with dried shrimp and nuts. Chopped or grated, it is added to laksa, casseroles, and vegetable dishes.

The juice extracted from crushed turmeric flavors and colors rice dishes for festive meals in Indonesia and Malaysia. Fragrant leaves are used for wrapping food in Malaysia, and shoots are eaten as vegetables in Thailand.

In India and the West Indies, dried, ground turmeric combined with other spices forms the basis for masalas, curry powders, and pastes. It provides a warm flavor and yellow-orange color to many regional vegetable, bean, and lentil dishes.

It appears in North African tagines and casseroles and is most significant in the Moroccan spice blend ras el hanout and in the national soup harira.

In Iran, turmeric and dried limes flavor gheimeh, a thick casserole sauce served over rice. In the West, turmeric is used as a coloring agent for cheeses, margarines, or mustard. It is widely used in pickling cucumbers and is equally popular in both eastern and western parts of the world.