McCormick Turmeric

Turmeric has been known in Europe since the Middle Ages. It was previously referred to as Indian saffron and is a tropical herbaceous plant, a relative of ginger, that was planted by Asians as a bringer of good luck. Turmeric is recognized by its thick rhizomes, short branches, and large, shiny, pointed leaves that are nearly half a meter long, as well as its stem adorned with a tuft of beautiful yellow flowers. It contains a yellow pigment called curcumin. During harvest, the rhizome is uprooted, then boiled and cleaned, and must subsequently dry for a long time. Finally, it is polished. The pieces are generally ground into powder, which is intended either for consumption or for industrial use (dyeing). Turmeric is primarily produced in India, China, Indonesia, and Peru.

Scientific name: Curcuma longa. Turmeric is mainly used in blends, particularly in Antillean Colombo and curry, to season poultry, pork, etc. In our cuisine, turmeric is used to color and flavor sauces, syrups, liqueurs, cheese, butter, and margarine, as well as rice in an oriental style.