Turmeric is a root that is boiled and sun-dried in order to loosen its bark and obtain a ground powder colouring with a bright orangish yellow, aromas of pepper and a spicy flavour that is fresh, sweet and bitter, reminiscent of oranges and ginger.
This spice from India has become very popular in Europe for its beneficial properties for the body, that is increased by combining it with pepper or hot spices.
Indispensable in Indian recipes, it has made a place for itself in world cookery, its colour and flavour enriching many daily preparations like teas, sautéed vegetables and shrimp, soups, sautéed pulses and pasta.
It is used as a substitute for saffron as it is much cheaper, but neither its flavour not its colouring power are similar.
Tip for getting the most out of turmeric:
It is always best to add it near the end of the recipe so that it doesn’t lose its properties.
