Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:248
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:24961264 - Herb and Spice Companion_146-256.indd 249 3/7/15 5:31 pm
(Text)ExOTIC SPICES- 249 –
Plant: Whole rhizomes or smaller sections with at least
one bud. Soak in water overnight before planting. Sow
with bud-end up, just under the surface of the soil.
Water: Regularly, to keep the soil consistently moist,
especially in hot climates; less frequently in cooler cli-
mates. Mist with water using a spray bottle to simulate
the humidity in the tropics.
Harvest: After 8 to 10 months, the rhizomes are ready for harvest. Simply dig up the
soil and lift them out. If you’re not harvesting everything for the year, break off the
parts you need and replant the rest.
Care: Place a thick layer of mulch over the site for protection from cold weather.
In regions that experience hard freezes,
they should be dug up and moved
indoors for the season.Keep It Fresh
Wrap fresh turmeric rhizome in paper
towels and store in a plastic bag in the
refrigerator’s crisper for up to 2 weeks.
For longer freshness, slice, chop, or
mince and store in the freezer.
To dry, fresh rhizomes should be
boiled for one hour, then peeled and
sliced into smaller sections, and dried in
the sun for 15 days. For quicker drying,
slice the rhizome into thin coins (less then(^1) ⁄ 4 inch thick). Spread onto a baking sheet
and bake on your oven’s lowest tempera-
ture setting, 130° to 150°F. Keep the oven
door open to ensure the lowest amount
of heat.
In the Kitchen
Dishes: Curries, lentils, stews, braises, sautés, stir-fries, rice
Prep: Whenever handling, wear gloves and an apron to protect your skin and clothes
from pesky stains. Grated or powdered dried turmeric is often used in cooking, but
fresh is also simple to prepare: Peel the fresh rhizome, then chop, slice, or grate.
Serve: Turmeric is an essential spice in curries and stews, where it’s paired with virtually
any kind of meat as well as classic Indian flavors like cumin, coriander seeds, and ginger.
SUBSTITUTIONS
- Curry powder
- Mustard powder
- Saffron or annatto
(for color)
PAIRINGS
Vegetables: carrots, cauliflower,
onions, peas, peppers, potatoes,
shallots, tomatoes
Proteins: almonds, beans,
cashews, chicken, eggs, fish and
seafood, lamb, lentils
Seasonings: cardamom, chili
peppers, cilantro, cinnamon,
cloves, coriander seeds, cumin,
dill, fenugreek, galangal, garam
masala, garlic, ginger, lemongrass,
lemon juice, makrut lime, mustard,
paprika, parsley, pepper, tamarindJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:248
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:24961264 - Herb and Spice Companion_146-256.indd 249 3/7/15 5:24 pm