Scientific name: longa Turmeric
Turmeric grows wild in the forests of South and Southeast Asia. It
is one of the key ingredients for many Indian, Persian and Thai
dishes such as in curry and many more. Ancient Indian medicine,
Ayurveda has recommended its use in food for its medicinal value,
much of which is now being researched in the modern day.
Although most usage of turmeric is in the form of root powder,
leaves of turmeric are used to wrap and cook food. This usually
takes place in areas where turmeric is grown locally, since the
leaves used are freshly picked. This imparts a distinct flavor.
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 and baked products, dairy products, ice cream,
yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets,
cake icings, cereals, sauces, gelatins, etc. It is a significant
ingredient in most commercial curry powders. Turmeric is mostly
Turmeric is widely used as a spice in South Asian and Middle Eastern
cooking. Many Persian dishes use turmeric as a starter ingredient
for almost all Iranian fry .In Tamil Nadu, an Indian State, it is
called "Manjal", which is extensively used for its aroma, color and
as a disinfectant.
Turmeric is currently being investigated for possible benefits in
Alzheimer's disease, cancer.