Turmeric grows wild in the forests of Southeast Asia. It has become the key ingredient for many Indian, Persian and Thai dishes such as in curry and many more.
In Indonesia, the turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as rendang, sate padang and many other varieties.
Although most usage of turmeric is in the form of root powder, in some regions (especially in Maharashtra), leaves of turmeric are used to wrap and cook food. This usually takes place in areas where turmeric is grown locally, since the leaves used are freshly picked. This imparts a distinct flavor.
In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc.[citation needed] It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes, such as the cake sfouf.
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 pickle, which contains large chunks of soft turmeric.
Turmeric - Wikipedia, the free encyclopedia
No comments:
Post a Comment