A fleshy underground root that is popular in Indian and Asian food.
Turmeric is another of those exotic Asian spices. It is widely used in Idian, Pakistani and some Middle Eastern dishes where it adds a peppery, spicy and slightly bitter flavour to curries. It partners well with ginger, garlic, chil i, coconut and other heavy spices. Use with strong meats and fish, root vegetables and pickles and dressings. Also adds a pale yellow colour to food.
Being another ancient spice it has been used for many purposes in old Indian and Asian medicine and has been thought of as one of the most potent and beneficial of all the spices. There is plenty of scientific research being done in to its benefits in the treatments of Alzheimers and several cancers. It is generally used as a dry powder but the flavour is far nicer when used as a fresh grated root. A nice simple dish is to mix it with moist coconut flakes, garlic and olive oil. Then toss fresh steamed green beans in the mix and serve hot or cold. Care should be taken as the yellow is a powerful dye that wil stain clothes and kitchen implements.
Prefers moist well drained soil in a semi shade position with morning sun and temperatures of 20°C plus. Goes dormant in winter in the cooler climates. Harvest when the leaves start to wither.
Fertilise with Seasol and Powerfeed in spring, summer and autumn.
|Position||PART TO FULL SUN, FROST SENSITIVE|