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From India to Europe
Since the beginning of agriculture and the agricultural use of plants ten thousand years ago, humans have used turmeric as a spice and food. Its plant genus is already over 12 million years old. Its exact origin can no longer be traced today. Science suspects its botanical origin to be in South and Southeast Asia.
Luminous happiness and cultural significance
The Vedic culture has valued the aromas and color of this special rhizome for 3,000 years. To this day, its yellow-orange color symbolizes the sun and happiness in India. In many regions, a bright yellow dot is still drawn on the foreheads of newborns using the powder.
The oldest written mention of the spice can be found on clay tablets of King Ashurbanipal in ancient Assyria. In the 13th century, Marco Polo brought turmeric to Europe. He described the spice as a "saffron substitute" — a term that has persisted in some regions to this day.
Turmeric as a spice
In terms of taste, turmeric is mildly earthy with a slightly bitter, resinous-spicy note. Freshly grated turmeric tastes significantly more intense and aromatic than the dried powder used in most kitchens.
Turmeric is one of the main components of curry blends and gives them their typical yellow color. In Indian cuisine, turmeric is used in almost every traditional dish — from dal to curries, rice dishes, and pickles.
Use in the kitchen
Turmeric goes well with many dishes — here are a few suggestions from both modern and traditional cuisine:
- Golden Milk (Haldi Doodh): warm milk with turmeric, pepper, honey, and spices
- Rice dishes: for coloring and mild seasoning in pilaf or risotto
- Curries and dals: staple spice in Indian cuisine
- Pickled vegetables: for bright yellow mixed pickles
- Smoothies: with mango, banana, and a little fresh ginger
- Soups and stews: warm spice and beautiful color
- Eggs and scrambled eggs: a classic breakfast spice in many countries
A tip from Ayurvedic tradition: Turmeric is often combined with a little black pepper and a source of fat such as oil, ghee, or coconut milk.
Buying and storing turmeric
Fresh turmeric is available in well-stocked Asian markets, at weekly farmers' markets, and in many organic stores. The root pieces should be firm, have an intense orange color, and have undamaged skins.
It is best to buy dried turmeric powder in small quantities, as the essential oil loses intensity over time. Store it in an airtight, dark, and dry place — ideally in glass or metal tins, not in transparent screw-top jars in the sun.
