Turmeric has been called every adjective under the sun: bitter, metallic, useless.
However, it remains a staple of curries, has a chequered history as the colourant in the yellow-rice-and-raisin dish “begrafnisrys”, and it is starting to spread its wings in new directions.
DID YOU KNOW?
• Turmeric means “yellow root” in many languages. It’s often referred to as “the poor man’s saffron” and was known as “Indian saffron” during medieval times.
• Ordinary turmeric blossoms are a distinctive yellow, quite unlike the decorative variety, which has large waxy blossoms the colour of lavender.
• Turmeric is used in chutneys, pickles and relishes. You can also add a pinch to fish soups, or blend with melted butter and drizzle over cooked vegetables, pasta and potatoes.
• India produces and consumes nearly all the turmeric in the world.
• It’s used as a cosmetic for weddings and as a cloth dye.
• A turmeric stain can be washed out with soap and water and fades away if exposed to direct sunlight.
• Asians use it to treat skin rashes, sores, bloating, and arthritis and liver ailments. More dramatically, it’s used as an antidote to cobra bites and there’s evidence that it can slow down multiple sclerosis and Alzheimer’s disease. Click here for turmeric's uses in detoxing.
• Its flavour has been described as bitter and pungent, its scent as orange and ginger.
CELEB CHEFS ON TURMERIC
STEFANO STRAFELLA, chef and owner of Strafellas in Johannesburg
“I’d only use turmeric if I was stuck in the middle of the bush. I don’t like the metallic flavour. And I don’t like the smell, it’s almost artificial.”
Having got this off his chest, Strafella went on to contribute this wonderful recipe for mascarpone and turmeric ice cream.
Bring 1 cup milk and just over half a cup cream to scalding point. Whisk 4 extra-large egg yolks, 100g sugar and 2 teaspoons turmeric in a bowl.
Then pour the scalding milk mixture over the egg and whisk. Return to a gentle doubleboiler heat and mix until thick. Cool mixture. Add 250g mascarpone.
Place cooled mixture in ice cream maker and churn until frozen.” If not using an ice cream maker, place mixture in freezer. Remember to break up the half-frozen mixture to stop ice crystals forming, then re-freeze.
CASS ABRAHAMS, culinary author, Cape Town
"I use turmeric with all of my curries, mainly because it makes food look better. I combine it with masala.”
Here’s how to make her delicious “old-fashioned” Cape Malay chicken curry.
Heat oil in saucepan and add 1 large chopped onion, 2 cardamom pods and 3 sticks cassia. Sauté until onions are transparent. Then add a kilo of chicken pieces and a can of chopped tomatoes.
Braise for 10 minutes, and then add 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 4 teaspoons crushed garlic and 2 teaspoons crushed root ginger.
Cook for 15 minutes, add 6 small peeled potatoes and cook until done.
Season with salt to taste, sprinkle with chopped coriander leaves and serve.
Also try Cass' Cape Malay lamb curry
MORE RECIPES STARRING TURMERIC