Herbs & Spices

Turmeric / Haldi

Originating from the south of Asia, Turmeric is a member of the ginger family. It grows underground in hot, moist climates; the root is called a rhizome and spreads out into fingers. The plant above the ground is green and grows to a height of three feet. The plant is uprooted, the top discarded and the root broken from its main bulb. The fingers are then boiled and sun-dried. The outer skin is removed and the finger ground to a powder.

Turmeric is native to Southern Asia and grows in India, Indonesia, South America, China and the Caribbean. India is currently the largest producer of this inexpensive spice, which is the "soul" of most Indian dishes. 90% of India's produce does not get a chance to leave the country and is consumed domestically.

Dried turmeric has a rich and woody aroma, it tends to be somewhat musky and is pungent. When eaten on its own, turmeric leaves a slightly bitter flavour on the tip of the tongue.

It is one of the essential spices in Indian cuisine and forms the basis of most masalas and curry pastes. This is what gives the golden colour associated with many Indian dishes. Indeed, in Indian cuisine, turmeric is used as a natural colour just as much as it is used as flavouring. Turmeric binds and harmonises the spices that it is used in conjunction with, but needs to be used sparingly. Its flavour is enhanced when combined with spices that are low in terms of pungency.

Turmeric is an important ingredient in Patak's pickles and most pastes, sauces and ready meals.

Did you know?
If hands become stained when preparing fresh turmeric, rubbing them with potato peelings can clean them. Stains on work surfaces for example on the other hand can be cleaned by covering then with bicarbonate of soda and washing-up liquid for 20 minutes then rinsing off.