Origin of turmeric, natural habitat
Turmeric, also known as Indian saffron, is the root of a plant from the ginger family called Curcuma longa. It is native to Southeast Asia, which has a distinctive, full-bodied, vibrant, or dark yellow color that permanently stains food. In Europe, it was initially used only as a coloring matter in food and textiles, but it soon became clear that it had a number of health-preserving benefits and other proven medical properties, including appetite and digestive stimulants. We mostly find the dried, powdered version on the market, so the whole piece called Madras Finger is a very rare specialty.
What foods can turmeric fingers be used for?
Turmeric as a whole (Madras Finger) is a condiment primarily used in soups and pickles of South and Southeast Asian cuisine.
- Great for one-course dishes made from beans, lentils and chickpeas.
- Its characteristic taste lends a special aroma and beautiful colour not only to garnishes, but also to soups, poultry, goat and lamb stews and ragouts.
- It can even be used to flavour compotes, fruit preserves or fruit soups, as the taste can be varied well with cinnamon, cloves and allspice.
- From green herbs, it can be paired well with marjoram and oregano.
Store in a cool, dry place, away from sunlight.
