*Turmeric is a familiar spice in the
Indian cuisine. It is used as colouring & flavouring agent apart from a
preservative in pickles. Fresh, dried and powdered form of Turmeric is available
in the Market. In many south Indian homes turmeric plant is grown and they are
used especially during festivals.
*Turmeric belongs to the family of
Ginger. It is highly grown in Asian continent. Its colour is yellow, because of
which it is known as golden spice. It tastes bitter but has a good aroma.
*Every spice has got some speciality
and uniqueness, upon its addition it will help to enhance the dish in a
particular way. Turmeric is normally
added to give colour to the dish. Turmeric is used in different ways as a sign
of auspiciousness in many rituals. Turmeric leaves along with fresh turmeric
roots are used in the harvest festival during the month of January.
*Fresh turmeric pickles are prepared
and stored for long time use. It is similar to ginger pickle. Home grown
turmeric is preferred to making pickles. Dried turmeric are roasted and added
in preparing various powders like sambhar, rasam, and masala powders. Powdered
turmeric is added to currries, rice preparations and used in tempering many
dishes.
*Turmeric powder is used as a
cleansing agent and best for skin care and many cosmetics prepared in the
traditional way has definitely a place for turmeric. Its an antiseptic, anti
–inflammatory and anti –allergic product which makes it to be a part of Indian
Medicines.
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