Turmeric

India is the world's largest producer, consumer and exporter of turmeric. Turmeric, the spice, is the underground rhizome of Curcuma longa. When harvested for commercial purposes, it is boiled in water for approximately 45 minutes and then sun dried for 10-15 days until it becomes hard and dry. Then, after it is cleaned, it is ground into powder form.

Historically, turmeric has been used as a flavoring, a dye, a cosmetic, and a perfume. It is still used in each of these ways today.

In recipes, you will often see turmeric given as an alternative for saffron. Turmeric cannot duplicate the taste of saffron, but when color is the main consideration, it is a satisfactory substitute, providing the desired, rich yellow color. Turmeric does have a distinctive taste of its own, so it's important to be familiar with this spice to use its taste and color to full advantage and to avoid culinary surprise. Monisha Bharadwaj, a food consultant at the Bombay Brasserie in London and author of The Indian Spice Kitchen, says that turmeric added to oil before ingredients, such as vegetables, meat or lentils, results in a deep color and pungent taste. Turmeric added after the main ingredients gives a subtler taste and lighter yellow color.

Coloring Easter Eggs with Turmeric

If you would like to use natural dyes to color eggs, turmeric is a good choice for yellow! Bring one cup of water to a boil. Dissolve one tablespoon of ground turmeric into the water. Remove from heat. Use this liquid as a dye to color boiled eggs.

General Turmeric Advice

1. Store in a dry jar away from direct light. It easily loses its potency.
2. Be careful when handling. It will readily stain your clothing and skin.
3. Do not use turmeric with green vegetables. It will turn the greens gray and cause them to taste bitter.