Description: Turmeric is arhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to southwest India, requiring temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomesand propagated from some of those rhizomes in the following season.
When not used fresh, the rhizomes are boiled for about 30–45 minutes then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot peppery flavor and amustardy smell.
Turmeric is mostly used in savory dishes but is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special copper steamer (goa).
In India, turmeric has been used in an attempt to treat stomach and liver ailments, as well as topically to heal sores, based on its supposed antimicrobial property.
Care: Turmeric needs to be watered frequently. Keep in mind, it is normally a tropical plant. Frequent misting with a spray bottle can help, particularly when growing indoors. Keep the soil moist, particularly in hot, dry climates. Water less frequently in cooler climates and try to keep the soil from ever getting soggy. Turmeric will benefit from bi-monthly feedings of a good organic fertilizer or compost tea.
- Product Code: PL-turmeric
- Availability: In Stock
- Ex Tax: 329₹