Cooking with turmeric – Marie Claire


Turmeric is a spice that is in terms of spiciness, a good compromise between sweet pepper and ginger. Discover what you need to know about this spice with sharp pronunciation. What is turmeric? Close to ginger, turmeric is a spice from a plant of the same name. It is used not only in gastronomy, but also as a dye. Turmeric is recognized medically for its anti-carcinogenic properties. Origin and discovery of turmeric Used by Indians for nearly 4,000 years, turmeric is a spice very present in Indian cuisine. In addition to its gastronomic role, the Indians attribute to it medicinal virtues. Indeed, it was also used at the time as a remedy to stimulate digestion. This spice is found in Indonesia and Malaysia. Later, during the Middle Ages, turmeric was introduced to Europe by the Arabs, especially in Spain and Portugal. Over the centuries, turmeric has become a real part of European gastronomy. From now on, it is used in cooking such as curry, saffron and cumin. Cooking and preparation of turmeric Turmeric is obtained from the tubercle of curcumin, like ginger and its rhizome. Most of the time in commerce, turmeric is powdered. It is used to season and color dishes such as soups, rice or pasta. It is also used to enhance the taste of fish and shellfish. Turmeric goes very well with basil. Desserts are not left behind. The turmeric powder ideally embellishes waffles, pancakes or even tea while providing a nice colorful touch. Conserving Turmeric Prefer a dark, dry place to keep turmeric. It will keep several years in its packaging. Where to find quality turmeric? Do you want to buy good turmeric? Go around the big delicatessens or ask your market grocer. The trend is to buy it directly in Indian or African grocery stores. Nutritional information per 100 g Calories: 422.16 cal Protein: 7.83 g Carbohydrates: 64.93 g Fat: 9.88 g Water: 11.36 g

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