2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Turmeric powder is obtained from the roots of Turmeric (Curcuma Longa). The roots of this perennial herb are used as a spice and medicinal herb. Due to the content of the pigment curcumin, the plant is often used as a natural dye. Curcumin is also a powerful anti-inflammatory agent.
In India, turmeric is called Haldi. The powder prepared from its roots is used as a spice and as an herbal additive all over the world. Turmeric root is considered a treasure in India. It is used as an additive to almost all national dishes, as an ingredient in skin care, as a medicine for various diseases and for dyeing cloth.
Over the years, the popularity of turmeric has grown and spread around the world. Today it can be purchased in powder form or as a fresh root for grinding at home. Freshly ground turmeric has its advantages. It is much more fragrant and colorful than the one packaged months ago.
So to enjoy the magnetic charm of this spice, it is best to prepare it at home. Here's what you'll need:
Disposable gloves, turmeric root, large cooking pot in which to boil water, potato peeler, hammer, food processor or mortar, fine sieve, glass jar with lid.
Instructions:
Put on disposable gloves to protect your hands from staining. Turmeric releases large amounts of colorant that can easily leave stains on the hands. They can stay on them for weeks.
Boil turmeric root for about 45 minutes. Boiling the root is in order to make it softer and easier to digest. In addition, in this way it improves its taste and color.
When cooked and slightly cooled, peel the turmeric root with a potato peeler. Then cut it crosswise into two pieces.
Allow the turmeric to dry in a ventilated place away from direct sunlight. Traditionally, turmeric root is dried outside. To do this, choose a shady place. Exposure to direct sunlight will cause the turmeric color to fade.
Thus left, the turmeric root dries for at least a week. The process is long, as the final desired result is a completely dry root without a trace of moisture.
When completely dry, the root is crushed into small pieces using a stone or hammer. The dimensions should be as large as lentils.
Put the pieces in the food processor. If you do not have one, you will need to grind the root with a mortar.
The root is ground to the maximum. The resulting powder is sifted through a fine sieve to remove all large pieces of root. They can be ground again to become a fine powder.
Turmeric powder is stored in a glass jar with a tightly closing lid. It should not be exposed to direct sunlight. The shelf life is up to two years.
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