I’ve gotta hand it to the folks who name things, when I first starting reading about the spice turmeric it was quite clear that they have had a hey-day during the ages with this one. The experts say things like: Curcuma longa, a perennial herb, is a member of the Zingiberaceae family. Can they expect anyone (other than a botanist type) to make that out? Check out this excerpt: Curcuma is also the name of the species chosen by Linnaeus in 1737 for this kind of monocotyledonous herbs of India. Geez, how self important can they make one spice sound? How thankful can the average cook be that they settled for turmeric in the end.

To further simplify – turmeric is primarily used as a herb, its a perennial plant, the rhizome like roots are the main harvest. Native to south asia and related to ginger, growing turmeric requires tropical conditions and lots of water. The roots are then harvested, dried and ground into the spice we know as turmeric. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, hot peppery flavor and a mustardy smell. Turmeric can be recognized for its warm, bitter taste and golden color.
The roots are used to dye and impart color in foods. Particularly the “yellow mustard” that you are familiar with is colored with turmeric. It is also used in canned beverages, yellow cakes, orange juice, popcorn coloring – besides it is the leading ingredient in most curries. Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickles.

Ideas for Cooking with Turmeric

Add turmeric to egg salad to give it an even bolder yellow color.
A pinch in boiled white rice gives it rich golden color.
Mix brown rice with raisins and cashews and season with turmeric, cumin and coriander.
You can always throw in a extra pinch of turmeric in commercial curry powders or dishes.
Sprinkle sautéed apples for a taste treat.
Turmeric on healthy steamed cauliflower and/or green beans and onions. Toss w/EVOO, turmeric, S & P.
Dip for vegetables – a dash of turmeric and dried onion with a little omega-3-rich mayonnaise or plain yogurt, salt and pepper.
Turmeric is a great spice to complement recipes that feature lentils
Add a bit of color to your salad dressing with a pinch of turmeric.

Interesting Facts:

Turmeric is coded as E100 when used as a food additive and is used to protect food products from sunlight.
Termed “over-coloring”  in such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.
In South Asian medicine, turmeric has many properties and is used as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent.
It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan.
Pakistanis also use it as an anti-inflammatory agent, and remedy for gastrointestinal discomfort associated with irritable bowel syndrome, and other digestive disorders
Turmeric is currently being investigated for possible benefits in Alzheimer’s disease,cancer, arthritis, and other clinical disorders
Herbalists and naturopaths consider turmeric to be one of nature’s most potent anti-inflammatories and antioxidants.

Cautions: In animals, high doses of turmeric have caused liver problems. No cases of liver problems have been reported in people.
People with gallbladder disease should avoid using turmeric as a dietary supplement, as it may worsen the condition.