Closely related to ginger and galangal, turmeric is most familiar as a spice, which is made from the root. Native to Southeast Asia, it has strong, dark green pointed leaves growing from a lumpy, orange-fleshed rhizome which produces turmeric powder.
Cultivation
Perennial Turmeric is native to tropical areas, and will also grow in temperate zones in a warm, sunny position, favoring the same conditions as ginger. The soil must be well-drained, and the plant regularly watered and fertilized.
Uses
The root is dried and pulverized to make a brilliant yellow powder with a pungent aroma, one of the vital ingredients in most curries. The leaves about the size of a large spinach leaf is a significant component in Indonesian and Malay cooking, particularly in rendang, the spicy, tasty meat dish particular to these areas. They are shredded superbly and added to curries as well as extra dishes. Ragged turmeric leaves may be utilized as a garnish. Turmeric is known as “sa-nwin” in Burma, as “kunyit” in Indonesia and “kunyit basah” in Malaysia.
