Turmeric (ground)

Family name: Zingiberaceae
Botanical name: Curcurma domestica, syn C. longa

Aroma and flavour:  robust, bright, deep yellow, earthy, woody, musky, slightly peppery and warm with a slightly bitter aftertaste.

Culinary: used in many dishes including Indian and Cape Malay curry dishes, curry powders, masalas, spice blends. pilaus, rices, dahls and vegetables.  For example in Cape Malay yellow rice, bobotie, fish dishes and curries. It can be used in chutneys, pickles, piccalilli and kedgeree. Many North African dishes use it to spice lamb and vegetables.  It also became well known with the Banting diet and in a drink called Golden Milk.

Medicinal: Ayurvedic healing has used turmeric for many centuries.  It has potent anti-septic, anti-inflammatory and healing properties.