Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Siddha, has recommended turmeric for medicine. Its use as a coloring agent is not of primary value in South Asian cuisine. Turmeric is mostly used in savory dishes but is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special copper steamer (goa). In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.
|Common Uses||Soup, roasted vegetables, smoothies and tea.|
|History||It's bright yellow-orange color has been employed as a dye for centuries. It is a widely known and revered spice throughout Asia and the Middle East, where it has been harvested for more than 5,000 years. Arab traders brought turmeric to Europe in the 13th century, and its use, both medicinal and culinary, has spread to the West. It is now commercially produced in India, Indonesia, China and Taiwan.|