2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Turmeric is one of the most important spices in Indian cuisine. But, it is used not only for cooking, but also as an Ayurvedic medicine that boosts immunity, helps with wound healing and acts as a natural anti-inflammatory.
It is most often available on the market in powder form, but can also be found in its natural form - a root resembling ginger.
Unfortunately, like many other spices, it is often available today turmeric of not particularly high quality. To it, traders add rice flour, starch, talc, and even powdered chalk.
Turmeric is well known for its yellow-orange color, which is why it is common practice to color it with artificial colors, which can turn this otherwise useful spice into something dangerous to your health. Especially if the dyes are toxic and you consume it regularly.
How to recognize poor quality turmeric?
With a simple test: Fill a glass with warm water and pour a spoonful of turmeric without stirring. Wait 20 minutes. If after that the spice has been deposited on the bottom, then it is of good quality. However, if the water becomes colored, then it is very likely that there will be additional impurities to it.
Quality turmeric has a deep color that can range from orange to bright yellow. If the color is lighter and whitish, there are certainly impurities. When you cook with real turmeric, it should not change its color, and even the smallest amount should give your dish an appetizing yellow color.
Quality turmeric has a distinctive aroma that combines notes of soil (it is still a root), ginger and a slight bitterness. It is also highly coloring. Put a pinch of turmeric on the inside of your palm and rub it with your thumb. If it is clean, it will stick and leave an orange stain. If most of the spice comes off, it is probably impurities.
The quality of turmeric also depends on the amount of curcumin in it
The most common in Europe is turmeric Madras. It has a lighter color and curcumin content - about 3.5%. It is characterized by a weaker taste and aroma and is used mainly for making sauces and fermented vegetables.
Nowadays, it does not necessarily come from Madras, but the name is used more as an epithet, because for many years it was imported mainly from there. It was preferred by the English colonizers because of its more delicate taste.
Turmeric from Aleppo is not so popular outside of India, but is preferred by the locals. It has a darker color and a curcumin content of about 6.5%. It has a more earthy and strong taste and is used for making curry and tajine.
To make sure you are buy high quality turmeric, avoid taking in bulk or from markets. Look for it pre-packaged and from a manufacturer you trust.
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