Turmeric is a tropical plant, native to southeast India, which was introduced to Europe by Arabian merchants in ancient times. The aromatic rhizome is used as a condiment. It contains a vivid orange-yellow pigment which earned the plant the name 'Indian saffron'.
Its fruits were put in graves together with other gifts for the dead. Theophrastus tells us that cumin was grown for culinary use and advises that sowing of the seeds be accompanied by cursing to ward off evil spirits, which would otherwise damage the germinating plants. On old Egyptian papyrus rolls it goes by the name of `tapnen'.
Turmeric is not a common seasoning in Europe, apart from England; whereas in the United States it is widely used in scrambled eggs, cream sauces, mayonnaises, various spreads and fish salads.
It is particularly good on grilled chicken, not only masking the odour of the poultry farm, which is unpleasant to many people, but also giving it a lovely golden colour. It is also used with all fried meats. Indian cookery uses turmeric to colour rice and sweet dishes. Once you become accustomed to this condiment you will be partial to it for ever.
This is how the spice is sold on the market, the seeds being removed from the capsules just before use. These seeds have a sweetish, but spicy flavour. They are often supplied to shops in powdered form, which is quite unsuitable for the aroma is rapidly lost.
Commercial cardamom is of two kinds: one from Malabar with small fruits and seeds, the other from Mysore with fruits and seeds that are slightly larger.
Its fruits were put in graves together with other gifts for the dead. Theophrastus tells us that cumin was grown for culinary use and advises that sowing of the seeds be accompanied by cursing to ward off evil spirits, which would otherwise damage the germinating plants. On old Egyptian papyrus rolls it goes by the name of `tapnen'.
Turmeric is not a common seasoning in Europe, apart from England; whereas in the United States it is widely used in scrambled eggs, cream sauces, mayonnaises, various spreads and fish salads.
It is particularly good on grilled chicken, not only masking the odour of the poultry farm, which is unpleasant to many people, but also giving it a lovely golden colour. It is also used with all fried meats. Indian cookery uses turmeric to colour rice and sweet dishes. Once you become accustomed to this condiment you will be partial to it for ever.
This is how the spice is sold on the market, the seeds being removed from the capsules just before use. These seeds have a sweetish, but spicy flavour. They are often supplied to shops in powdered form, which is quite unsuitable for the aroma is rapidly lost.
Commercial cardamom is of two kinds: one from Malabar with small fruits and seeds, the other from Mysore with fruits and seeds that are slightly larger.
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