Why and how is turmeric used in Indian cooking?
A common spice found in most kitchens nowadays, is turmeric, otherwise known as haldi. We wanted to explore and learn more about haldi - why do we use it SO much?
Turmeric (Curcuma longa) is a perennial plant native to South Asia, specifically India and Indonesia, and has been used in traditional medicine and cooking for thousands of years. It is a member of the ginger family and is commonly grown in tropical and subtropical regions.
Turmeric has a rich history that dates back more than 4,000 years. The root of the turmeric plant is used to make a bright yellow powder that is known for its anti-inflammatory properties and has been used to treat a range of health conditions, including arthritis, digestive issues, and skin problems. These are just some of the reasons why turmeric is used in Indian cooking.
In Indian cuisine, turmeric is a staple spice that is used in a wide variety of dishes, including curries, rice dishes, soups, and stews. Its flavour is warm and slightly bitter, with a hint of earthiness and a subtle aroma. It is often used in combination with other spices like cumin, coriander, and ginger to create complex, flavorful dishes.
In addition to India, turmeric is a widely used spice in Bangladesh, where it is known as "holud" in the Bengali language. It is an essential ingredient in many traditional dishes, including curries, stews, and rice dishes. Turmeric is also used in pickling, as a natural food coloring, and as a flavoring for snacks like chotpoti and fuchka.
Bangladesh is also a major producer and exporter of turmeric, with the spice being grown primarily in the northeastern region of the country. The turmeric produced in Bangladesh is known for its high quality and is in demand in markets around the world.
Here are 5 ways that we use turmeric in the kitchen:
Curries: Adds both flavour and colour. It is often combined with other spices like cumin, coriander, and ginger to create complex and flavourful sauces.
Rice dishes: Turmeric is often added to rice dishes like biryani and pulao, where it gives the rice a yellow colour and a subtle flavour.
Soups and stews: Turmeric can add depth and flavour to soups and stews, particularly those made with lentils or vegetables.
Pickling: Turmeric is often used in pickling, where it can help to preserve and flavor vegetables and fruits.
Beverages: Turmeric can be added to hot drinks like tea and milk, where it is believed to have health benefits and a pleasant flavor.