Indian Name: Haldee, haldi, huldee, huldie
Scientific Name: Curcuma domestica syn: Curcuma long
Fam: Zingiberaceae

Other Names

Indian Saffron, Tumeric, Yellow Ginger
French: curcuma, saffron des Indes
German: Gelbwurz
Italian; curcuma
Spanish: curcuma
Arabic: kharkoum
Burmese: fa nwin Chinese: wong geung fun
Indian: haldee, haldi, huldee, huldie
Indonesian: kunjit, kunyit
Malay: kunjit Sinhalese: kaha
Tamil: munjal
Thai: kamin

Turmeric is an ancient spice, a native of South East Asia, used from antiquity as dye and a condiment. It is cultivated primarily in Bengal, China, Taiwan, Sri Lanka, Java. Peru. Australia and the West Indies. It is still used in rituals of the Hindu religion, and as a dye for holy robes, being natural, unsynthesized and cheap. Turmeric is in fact one of the cheapest spices. Although as a dye it is used similarly to saffron, the culinary uses of the two spices should not be confused and should never replace saffron in food dishes. Its use dates back nearly 4000 years, to the Vedic culture in India where it was used as a culinary spice and had some religious significance. The name derives from the Latin terra merita “meritorious earth” referring to the colour of ground turmeric which resembles a mineral pigment. In many languages turmeric is simply named as “yellow root”.

Turmeric is a spice that comes from the root of the turmeric plant. This flowering plant is part of the ginger family and is native to Southeast Asia and the Indian subcontinent. The roots of the plant are used in cooking. The fresh root is oblong and knotty, similar to ginger root. Dried, ground turmeric is a yellow powder that can vary widely from deep yellow-orange to bright yellow, depending on the variety. Turmeric is a typical ingredient in curries and a component of curry powder. It is suitable for gluten-free, vegan, vegetarian, and paleo diets.

Turmeric has an earthy aroma and pungent, slightly bitter flavor that has a hint of mustard or horseradish. It’s not a particularly distinct or pleasant taste. Cooks say that it brings out the overall flavors of the dishes it is added to, as well as giving them a yellow color. A touch of bitterness adds a dimension to dishes. This may be why it is often included in spice blends (like curry powder) or only used in combination with other spices.

Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. In India it is used to tint many sweet dishes. Apart from its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal place is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odours. When used in curry powders, it is usually one of the main ingredients, providing the associated yellow colour.