The Science of Spice

204 Spice Profiles

The flavour and properties of turmeric

were first appreciated by the ancient

Vedic culture of India over 3,000 years

ago. The spice still forms a major part

of many Indian masala blends, and is

used in Hindu rituals to symbolize the

sun. Turmeric’s influence on Persian

and North African cooking dates back

to the pre-Christian era, when it first

reached these regions via the caravans

and ships of the Spice Routes. Ottoman

traders introduced turmeric to Europe

in the early medieval period, although it

was mainly used as a cheap alternative

to saffron. The spice gained popularity

in Britain during the era of Imperial

India, when returning colonial officers

recreated the flavours of the Raj with

an all-purpose “curry powder”, of

which turmeric was (and still is) a

major constituent.

Region of cultivation

Turmeric is thought to be native to India. It is

cultivated mainly in that country (which

produces 90 per cent of all turmeric powder),

but also in China, Thailand, Cambodia,

Malaysia, Indonesia, and the Philippines.

The plant

Turmeric is a leafy tropical

plant in the ginger family,

which grows as a perennial

in the wild.

Powder

There are two main types: Madras (above)

is brighter yellow and sweeter in taste than

the pungent, earthy, ochre-coloured

Alleppey turmeric, which is more prized.

Fresh leaves

can be used to

wrap foods

or as a herb

Ground

turmeric

is less

staining

than the

fresh spice

Rhizomes look

like smaller,

thinner versions

of ginger

BOTANICAL NAME

Curcuma longa

ALSO KNOWN AS

Indian saffron, false saffron.

MAJOR FLAVOUR COMPOUNDS

Turmerone and ar-turmerone.

PARTS USED

Rhizomes (fresh, dried, or powdered);

occasionally fresh leaves.

METHOD OF CULTIVATION

This annual crop is grown in heavily

manured furrows; rhizomes are harvested

when the leaves turn yellow.

COMMERCIAL PREPARATION

Rhizomes are boiled and dried; they are then

sold whole or ground to a powder.

NON-CULINARY USES

Fabric dye; colouring agent in cosmetics;

in traditional medicine as an anti-

inflammatory and antimicrobial agent.

CHINA

INDIA

SOUTHEAST

ASIA

TURMERIC

Woody | Floral | Bitter

Spice story

Fresh

Zesty flavours

are more

prominent in

raw rhizomes.

Peel and then

chop or grate

them, like

ginger.

204-205_Turmeric.indd 204 04/06/2018 15:49