Turmeric

Common turmeric (Curcuma longa) is a perennial herbaceous plant of the Ginger family (Zingiberaceae), reaching a height of up to 1 meter, with a strongly branched rhizome. The root of the plant is used both in medicine and in cooking. It has a strongly pronounced yellow coloring effect thanks to the 2-5% content of the pigment curcumin in the root and specific taste qualities, and also contains 5% essential fatty acids. The rhizomes are harvested after the leaves of the plant turn yellow. Southeast Asia is considered its homeland, but it is also grown in China, Vietnam, Indonesia, Japan, Sri Lanka, the countries of the Caribbean, etc. Due to its beautiful colors, it is also grown in pots in Bulgaria for decorative purposes. Crushed into powder, the roots have a bright orange color and even a very small amount colors dishes yellow. An amount equal to ¼ teaspoon is sufficient to color and flavor 4 servings.

Turmeric is one of the main components of the Indian curry spice. In India, it is generously added to rice, eggs, curries and other dishes, and because of its color similarity to saffron, it is also called “poor man’s saffron.”