On Tumeric
posted in Handy Tips |
Turmeric (Curcuma longa) is a member of the ginger family, Zingiberaceae. It’s also called tumeric or kunyit in some Asian countries. Its dried roots are ground into a deep yellow spice commonly used in curries and other South Asian cuisine. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor. Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trading centre for turmeric in Asia or perhaps in the entire world.
Turmeric has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, biscuits, popcorn-color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.
Turmeric (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.
In combination with annatto (E160b), turmeric has been used to color cheeses, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).
Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric.
