McCormick Turmeric

Turmeric has been known in Europe since the Middle Ages. It was formerly referred to as Indian saffron and is a tropical herbaceous plant, a relative of ginger, which was planted by Asians as a bringer of good luck. Turmeric is recognizable by its thick rhizomes, short branches, and large, shiny, pointed leaves that are almost 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 cooked and cleaned, and it must dry for a long time afterward. 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, especially in Antillean Colombo and curry, to season poultry, pork, etc. Here, turmeric is used to color and flavor sauces, syrups, liqueurs, cheese, butter, and margarine, as well as rice in an oriental style.