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Turmeric plant |
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| Turmeric flower (ornamental breed) |
In South East Asia, the fresh spice is much preferred to the dried. In Thailand, the fresh rhizome is grated and added to curry dishes; it is also part of the yellow curry paste (see coconut for more on Thai curries and curry pastes).
Yellow rice (nasi kuning) is popular on the Eastern islands of Indonesia; it derives its colour from fresh or dried turmeric. In Bali, where alone in Indonesia Hinduism has survived, a tasty nasi kuning is prepared from rice, turmeric, coconut milk and aromatic leaves (Indonesian bay-leaf, lemon grass and pandanus leaves). It is considered a “cultic dish” and sacrificed to the Gods; no-one who has ever visited Bali will forget the masses of Balinese streaming to temples and sacrificing, among other gifts, cones of yellow rice, e.g. in Bali's most important temple at Besakih (see also Indonesian bay-leaf for some details about Balinese cooking and lesser galanga for a famous Balinese recipe). On Jawa, Indonesia's most populous island, Hinduism has been abolished in favour of Islâm; yet nasi kuning is still held a somewhat sacred dish. Moreover, Indonesian cooks frequently add dried turmeric to their stews and curries (see greater galangale for an example).
Western cuisine does not use turmeric directly, but it forms part of several spice mixtures (see above about curry powder) and sauces; it is also used to impart a bright yellow colour to mustard paste (see white mustard seed).
Turmeric is sometimes confused with saffron because of similar staining capabilities, although saffron gives a more orange colour. Since turmeric does not share the fascinating aroma of saffron, it is not an acceptable substitute or even alternative to it! See annatto for a survey of food colourings.
The so-called white turmeric is a closely related plant (zedoary), whose fresh rhizome is not so much used as a spice, but eaten as a very tasty vegetable. You can do the same with ordinary yellow turmeric, but it will stain your teeth yellow.
Turmeric's staining capability may seem a nuisance to everybody who must clean
cooking utensils – cutting boards are particularly hard to clean
with brush and soap alone. The dye is, however, not light-proof and fades away
after but one hour in direct sunlight.
