Turmeric is a perennial plant up to 1 meter tall. The spread of turmeric originates from India. In cooking, the rhizome is used, from which the spice is directly obtained. Turmeric has a bright yellow color, which is why it is often used as a substitute for saffron, hence the name "Indian saffron", despite the fact that turmeric and saffron differ in their properties. The taste of turmeric is refreshing, reminiscent of a cross between pepper and orange.
Culinary distribution of turmeric has a vast geography. So the use of turmeric is characteristic, both in the leading culinary trends of India and England. The US is also a consumer of turmeric. In Indian cuisine, turmeric is an indispensable ingredient in various curries. English cooks use turmeric in a variety of egg and meat dishes, as well as sauces.
Cuisines of the Caucasus and Central Asia use turmeric for many types of pilaf as a natural dye. Chicken and lamb meat also acquires an unusual taste in combination with turmeric. Europe and America uses turmeric in many types of cheeses, pastries, pasta and various types of cereals.
There are actually many types of turmeric plants. In cooking, only three types of this spice are used. Turmeric long, aromatic turmeric (used mainly in the confectionery industry), as well as zeodarium turmeric. The latter type is not used in the form of a powder - the root is cut into small pieces, subsequently dried and used in the production of liqueurs. Turmeric is called "turmeric" outside of Indian cuisine, but in all culinary traditions it is used as a full-fledged spice.
As for the beneficial properties of turmeric, they cannot be ignored. Taste is not the only factor that made turmeric famous in ancient India. The ability of turmeric to maintain vitality and rejuvenation was known back in those days. To date, scientists have found that the use of turmeric rejuvenates body cells and prevents cancer. In the same India, turmeric was used for various skin diseases. Today, turmeric is known for its beneficial effects on the digestive tract.
Turmeric belongs to the category of potent spices - even in a healthy person it can cause diarrhea. For this reason, it is not recommended to abuse it. Completely exclude turmeric should be pregnant women, as well as people with acute inflammatory processes in the liver. Turmeric lowers blood pressure and thins the blood, so people who have problems with blood clotting will do well to consult a doctor before using it.
The historical prerequisites for the use of turmeric in cooking allow us to say about it as a significant type of spice. The ability to replace saffron, the most expensive spice, with turmeric is also an indicator of the quality of this plant. Turmeric is not without many medicinal properties, but it must be used with extreme caution, as it has a significant effect on the human body.