Turmeric, whose Latin name is Curcuma Longa, is a herbaceous plant native to India and Malaysia. It is simple in appearance, but reveals itself underground. It is the roots, rhizomes, with their intense orange-yellow heart, which reveal the flavours and properties sought after.
Turmeric is sold as a rhizome, sliced or powdered. At Notes, we use it as a powder, ready to use and certified organic. Because of the importance we place on quality, we buy from Arcadie, L’Herbier de France.
In cooking, this spice is used in traditional Indian dishes such as curry. It is also used to season chutneys, pickles and samoussa. Its taste properties have conquered many countries and great cooks, from Asia to Europe. When used in the right proportions, turmeric brings out the colours with its peppery and highly aromatic flavour.
At Notes de mon Jardin, turmeric is used by Philippe Debra in many recipes, from soups to cooked vegetables:
- Leek, kale, broccoli and turmeric soup
- Carrot and lime soup with a touch of turmeric
- Vegetable curry with 12 spicesurry, where turmeric reigns supreme
- Seasonal pot au feu, subtly seasoned with turmeric
Some cultures associate it with medicinal virtues. It is said to be a very good anti-inflammatory and an excellent antioxidant.
However, the creator of our recipes recommends it mainly for its culinary benefits, to be consumed without moderation!
Chef’s word: « An extraordinary natural colouring agent, deep and powerful, turmeric adds a peppery note with a slight bitterness. »
