Turmeric
From LoveToKnow 1911
TURMERIC (from Fr. terre Write, turmeric, Lat. terra merita, deserved, i.e. excellent earth; Skeat suggests that it is a barbarous corruption, perhaps of Arabic karkam, kurkum, saffron or curcuma), ...
Turmeric
information
Turmeric is another member of the ginger family. When the whole spice is peeled or scraped, a rich golden root is revealed. Turmeric adds a distinctive flavour and rich yellow colour to meat and rice dishes.
Turmeric
Curcuma domestica, syn: Curcuma long
Fam: Zingiberaceae ...
Fish turmeric recipe Grilled Tilapia is made with tilapia fillets, turmeric powder, salt, turmeric powder, chilli powder, salt, and some cooking spray.
Turmeric is a spice made from grinding the roots of the Curcuma longa plant, also called curcumin. It is a prime ingredient in curry powder and figures heavily in Asian cuisines.
Turmeric contains an essential oil (max. 5%), which contains a variety of sesquiterpenes, many of which are specific for the species. Most important for the aroma are turmerone (max. 30%), ar-turmerone (25%) and zingiberene (25%).
Indian Cooking Recipe : Diced Potatoes With Turmeric And Cumin
Ingredients :
1½ pounds new potatoes
6 tbsp vegetable oil
? tsp asafoetida (optional)
½ tsp whole black mustard seeds
½ tsp whole cumin seeds
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turmeric = fresh turmeric = Indian ginger = yellow ginger = mango ginger Pronunciation: TUR-muhr-ik Shopping hints: Turmeric has a pungent flavor, but it's more widely known for it's brilliant yellow color.
Turmeric - a spice derived from the root of a tropical plant related to ginger. It has a bitter, pungent flavor and an intense yellow-orange color.
Turmeric - A yellow spice with a warm and mellow flavor, turmeric is related to ginger. Turmeric is used in prepared mustard and curry powder, and it's a popular ingredient in Middle Eastern cooking.
Recipe: Bread and Butter Pickles ...
Turmeric
The root of a tropical plant related to ginger with a bitter flavor and bright orange-yellow color. Turmeric adds flavor and color to many foods, including American-style yellow mustard.
Turmeric
This is a bitter-tasting spice which comes from the root of a plant related to ginger. it is used for its intense, bright yellow-orange color, dried and ground. It is the main ingredient in many curry powders.
Turmeric
Bright yellow spice often used in curry. Turmeric has a more bitter taste than saffron. It is used mainly in Indian and south-east Asian cooking.
Turmeric - [Indian] a rhizome that is dried and ground, then utilized to spice and color dishes bright yellow. Primarily used in Indian and Southeast Asian cooking.
Turmeric tomatoes with yoghurt
By Nigel Slater
Sweet and sour potatoes
By Anjie Mosher ...
12 tsp ground turmeric
12 curry (fresh, leaves optional)
9 cups basmati (cold cooked, long grain white rice see notes) ...
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Tumeric comes from fingers which extend from the root.
Turmeric - The root or rhizome of a member of the ginger family, widely used in Indian curry dishes where it adds a pungent flavour and deep orange-yellow colour
Za'atar - Za'atar is a mix of herbs and spices common in the Middle East More...
Turmeric - A popular Indian spice that is used widely for it aromatic and coloring properties.
Vinaigrette - A simple mixture of oil and vinegar with the addition of herbs and spices.
Turmeric: Related to ginger, turmeric is an essential component of curry powder and was once known as Indian saffron. Use it sparingly -- a little goes a long way.
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Tortillas Mexican staple that are either made of flour or masa harina and cooked on a flat griddle called a comal. Turmeric From a rhizome plant that is often dried and ground.
curcuma domestica, turmeric
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The many spices (most entered separately) include turmeric, cumin, coriander, fenugreek, fennel seed, saffron, mace, nutmeg, cardamom, clove, cinnamon, poppy and sesame seeds, tamarind, onion, garlic, and chilies. See also garam.
Turmeric. I Idli. Rice and lentil flour cake served with light curry sauce. South Indian. Imli. Tamarind. Isgubul. Vegetable seed. J Jaifal or Taifal. Nutmeg. Jal frezi. Sautee or stir fry Jalebi. An Indian dessert.
To make a Indian Rub, you can mix a teaspoon each of ground coriander, ginger, turmeric, cumin, paprika, and salt with 1/2 teaspoon each of ground cardamom and cayenne pepper, along with 2 minced garlic cloves.
Kha Tang Na Tang Puffed rice cake Khamin Turmeric Khao Na Kai Kaphrao Krop Herbal chicken served on crispy basil rice. Khao Phanaeng Kung An herbal shrimp dish topped with curry. Served with rice.
A traditional tagine stew combines vegetables, meat or poultry, and spices such as cumin, ginger, pepper, saffron, and turmeric that are cooked very slowly with little or no water.
Turmeric, a rhizome, like ginger, has a pungent taste and deep yellow coloring. In its root form, it is usually called Fresh Turmeric or Turmeric Root.
In South East Asia, it is easily available fresh.
Salmon with Gingery Vegetables and Turmeric
Alternative-health experts like Dr. Andrew Weil are lauding the "anti-inflammatory" diet, claiming that vegetables like broccoli, spices like turmeric and oily fish like salmon can ward off disease.
turmeric powder
1 T. ground cayenne pepper
1 T. salt
1 T. sugar
10 to 12 fresh mint leaves
1 C. chopped cilantro
1 C. chopped tomatoes
2 C. thinly sliced onions (red or other onions)
1 C. finely chopped green onions
1 T.
Tandoori spices - ginger, cumin, coriander, paprika, turmeric, cayenne - are mixed with pureed garlic, pureed ginger, lemon juice and oil to make a paste that is used to coat the food which turns a red-orange colour.
It is compounded of such spices as turmeric, fenugreek, cloves, cumin, ginger, black and cayenne pepper, coriander, and caraway.
Meaning: A mixture of spices - ginger, cumin, coriander, paprika, turmeric, cayenne - that is used to give foods like chicken and fish a red-orange colour. They are then cooked in the 'tandoor' oven used in Indian cooking.
Achat (Asian): Appetizer of vegetable picked in turmeric powder and spicy herbs with sesame seeds.
Achhar (Hindu): Pickle
Ackee (Caribbean): Bright red in color. Fruit, when it is ripe opens up to reveal large black seeds and a white flesh.
Food colorings - turmeric an saffron will color food yellow, but you can also buy coloring that has no taste.
Garam masala - a blend of ground spices used in many savory dishes.
Curry - A mixture of spices that may include turmeric, coriander, cumin, cayenne or other chilies, cardamom, cinnamon, clove, fennel, fenugreek, ginger, or garlic.
Mustard: Mustard generally contains husked seed, plus wheat flour and turmeric. Water is added to produce a thick paste.
Mutton: The meat from mature sheep, dark red in color and rich in flavor.
Curry: A mixture of spices used primarily in Indian cuisine; may include turmeric, coriander, cumin, cayenne or other chilies, cardamom, cinnamon, clove, fennel, fenugreek, ginger, and garlic. Also, a dish seasoned with curry.
Pickling Spice - A combination of spices usually including mustard seed, bay leaves, cinnamon, pepper, allspice, ginger, turmeric, and cardamom. Pickling spices are used primarily for pickling foods, but may also be used to season certain dishes.
Ethiopian spiced butter oil. Clarified butter to which nutmeg, cinnamon, and cardamom seeds are added with turmeric for color, browned, strained and uses as seasoning and cooking oil in Ethiopia
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Mustard generally contains husked seed, plus wheat flour and turmeric. Water is added to produce a thick paste.
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Additional spices and herbs may be added while cooking, including red hot peppers, fresh yellow wax peppers (diced), basil, thyme, or turmeric.
Translates to top of the shop: peppercorns, cardamom, mace, galangal, nutmeg, allspice, cinnamon, ash berries, cloves, ginger, turmeric, nigella, lavender, rosebuds, orrisroot, cassia, fennel seeds
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Curry paste (kreung-geng) (fresh and canned): Curry paste is made in a mortar and pestle (or blender) by pulverizing together chilies, peeled garlic, lemon grass, fresh turmeric, sea salt, and shrimp paste (kapee).
Add a drop of yellow food coloring for a nice color in white bread (or use a bit of the spice, turmeric; it will add a nice yellow color but no noticeable flavor) ...
Heat the oil in a heavy based pan and fry the onion until it softens but does not brown. Add the pepper and mushrooms then the garlic and turmeric. Fry together for 2 minutes, stirring often to cook the ingredients evenly. Add the rice.
Aromatic seasonings from seeds, bark, roots, and stems of edible plants. Spices include cinnamon, cumin, turmeric, ginger, and pepper, among others.
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Experiment with onion skins, cut-up beets, spinach, tomato paste, coffee, tea, spices like turmeric or sugar-free gelatin. Wrap string around eggs to create fun patterns.
Thai yellow curry paste is the mildest of the Thai pastes and gets its intense colour from yellow peppers and turmeric. It's great with seafood, noodles and beef, but also makes a fabulous soup. For more information about curry paste, see our article.
rhizome is a horizontal stem of a plant that is usually found underground and often sends out roots and shoots from its nodes. Good examples of plants with underground rhizomes include medicinally important ginger and turmeric and the ...
Garam masala is a common Indian household seasoning blend that differs from region to region. It may include such dried ground spices as cloves, cardamom, cinnamon, coriander, cumin, fennel, fenugreek, ginger, and turmeric.
This slightly musky-flavored reddish yellow spice, ground from the seeds of a flowering tree, is native to the West Indies and the Latin tropics. Islanders store their annatto seeds in oil--giving the oil a beautiful color. Saffron or turmeric can be ...
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It takes only a few threads to achieve the desired flavor and color. Saffron is indispensable in paella and bouillabaisse. A good substitute for the yellow color is turmeric, though nothing can replace its unique flavor. [Sp.] azafr n.
The stigma of approximately 5000 crocus will yield about 1 ounce of saffron. Saffron is indispensable in dishes such as paella and bouillabaisse. A good substitute for the yellow color is turmeric, though nothing can replace saffrons unique flavor.
Sephardi and North African spices include whole hot red peppers, saffron or turmeric, and ground coriander seed. Chickpeas are often added to the mixture, and the North Africans frequently throw in a handful of cracked wheat (qamh).
There are a lot of variations in curry powder blends. As a general rule, a curry powder blend will contain six or more of the following items: cumin, coriander, fenugreek, turmeric, ginger, pepper, dill, mace, cardamon, and cloves.
To mix butter, shortening, etc., into dry ingredients by using a pastry blender or two knives.
Curry Powder
A condiment consisting of several pungent ground spices including cayenne pepper, turmeric, and fenugreek.
Turmeric
A dried and ground bright yellow rhizome of a root plant of the ginger family. Used to spice and color dishes, mainly in Indian and Southeast Asian curries. Also used in yellow food coloring.
 See also: Cooking, Pepper, Spice, Powder, Spices
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