History

Turmeric is a plant native to eastern India, known and used since ancient times in cooking, traditional medicine and as a tincture.

In Europe, this plant, introduced by navigators, is mentioned in writings as early as the 6th century.

Its color reminiscent of saffron, it is nicknamed Indian saffron (Crocus indicus).

Its rhizomes resemble those of ginger, from which they are nevertheless distinguished by their intense yellow coloring.

The orange-colored pigment (curcumin), extracted from this tropical plant by scalding, is ideal for coloring leather, cotton, but also fine silk.

The highly decorative turmeric flowers are increasingly popular in modern artistic and creative floristics.

Traditional natural medicine

They are used in modern natural medicine to treat digestive ailments. And in traditional Chinese medicine, they are used for the prevention of certain infectious diseases and against diseases of the respiratory tract and also to strengthen the body.

Turmeric has always been known as a herbal medicine that activates blood circulation, lowers cholesterol levels and inhibits blood clotting.

In the kitchen

Turmeric turmeric powder is one of the main ingredients in curry mixes without which cooking. The classic curry powder consists of 20 different spices depending on the case. Turmeric gives it its sparkling yellow color, characteristic of top quality blends.

In classical cultivation countries, turmeric shoots and flowers are also eaten raw, as a vegetable or mixed with salads.

Vegan carrot and turmeric velouté recipe:

- 3 potatoes

- 3 turnips

- 2 roots of fresh turmeric

- 15 g of ginger

- Coriander

- 750g of carrots

- a vegetable broth

Peel your vegetables and cut them into pieces.

Put them all in your pressure cooker. Brown them in a little oil for two to three minutes over high heat.

Lower the heat, add your turmeric and ginger, then cover your vegetables with water.

Cook for about twenty minutes over medium heat.

Treat yourself !