Scientific Name: Curcuma longa
Turmeric is part of the ginger family and is a native to India. Indians used Turmeric since ancient times during ceremonies and rituals. These plants are gathered for their root-like stem called rhizome and these rhizomes, if separated properly, can be replanted again. These rhizomes are boiled then dried in ovens and later on ground to produce a yellow-orange powder and this becomes the Turmeric spice. In Europe, Turmeric is also known as Indian Saffron which they use as a substitute for the original Saffron.
Turmeric was used as an antibacterial and antiseptic medicine by herbalist from all over the world. It is also used to prevent leukemia during early stages and is also good to prevent breast cancer. Combining Turmeric with vegetables, this can help prevent prostate cancer.
Turmeric is often used in Indian Cuisine as well as Persian and Thai Cuisine. Turmeric is used in making Java Rice and you can definitely determine it because of its yellow-orange color and the taste. It can also be used in salads, soups, barbecue marinade, batters and in meat dishes to add color and its extraordinary taste. Usually Turmeric is combined with curry dishes. Fresh Turmeric is also added in some dishes like the Satti in Philippines. It is a beef or chicken dish wherein the meat is sliced into small squares, about half an inch, and a thin stick is inserted to three or four pieces of meat (like how you insert sticks in meat for barbecue) then this will be cooked in a special spicy sauce where Turmeric is one of the spices used.
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