"cheaper replacement for saffron). Turmeric paper, also called curcuma paper or in German literature, ""Curcumapapier"", is paper steeped in a tincture of turmeric and allowed to dry. It is used in chemical analysis as an indicator for acidity and alkalinity. The paper is yellow in acidic and neutral solutions and turns brown to reddish-brown in alkaline solutions, with transition between pH of 7.4 and 9.2. Turmeric grows wild in the forests of South and Southeast Asia, where it is collected for use in Indian traditional medicine (Siddha or Ayurveda). In Eastern India, the plant is used as one of the"
"color, cereals, sauces, and gelatin. It is a principal ingredient in curry powders. Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric. Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various Iranian ""khoresh"" dishes are started using onions caramelized in oil and turmeric, followed by other ingredients. The Moroccan spice mix ras el hanout typically includes turmeric. In South Africa, turmeric is used to give boiled"
"precise dose, safety, or mechanism of action to require rational use of it in treatment of human diseases. Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Siddha, has recommended turmeric for medicine. Its use as a coloring agent is not of primary value in South Asian cuisine. Turmeric is mostly used in savory dishes, but is used in some sweet dishes, such as the cake ""sfouf"". In India, turmeric plant leaf is used to prepare special sweet dishes, ""patoleo"", by layering rice"
"and Kashmir in India, and as a boutique crop in New Zealand, the United Kingdom, France, Switzerland and other countries. In the United States, it has been cultivated by the Pennsylvania Dutch community since the early 18th century. Because of the high price of saffron, other similar dyes and spices are often sold under the name saffron; for instance, what is called ""Indian saffron"" is often really turmeric. The most common yellow food coloring in use today is called Tartrazine. It is a synthetic lemon yellow azo dye. It is also known as E number E102, C.I. 19140, FD&C yellow"
"and turmeric soup. Turmeric is used in a hot drink called ""turmeric latte"" or ""golden milk"" that is made with nondairy milks, frequently coconut milk. The turmeric milk drink known as ""haldi doodh"" (""haldi"" means turmeric in Hindi) is a South Asian recipe. Sold in the US and UK, the drink known as ""golden mylk"" uses nondairy milk and sweetener, and sometimes black pepper after the traditional recipe (which may also use ""ghee""). Turmeric makes a poor fabric dye, as it is not very light fast, but is commonly used in Indian clothing, such as"" saris"" and Buddhist monks's robes."
"of . Turmeric powder is about 60–70% carbohydrates, 6–13% water, 6–8% protein, 5–10% fat, 3–7% dietary minerals, 3–7% essential oils, 2–7% dietary fiber, and 1–6% curcuminoids. Phytochemical components of turmeric include diarylheptanoids, a class including numerous curcuminoids, such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Curcumin constitutes up to 3.14% of assayed commercial samples of turmeric powder (the average was 1.51%); curry powder contains much less (an average of 0.29%). Some 34 essential oils are present in turmeric, among which turmerone, germacrone, atlantone, and zingiberene are major constituents. Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like,"
"Red curry Red curry (; , , ""lit: spicy soup"") is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu. The base Thai red curry paste ( ) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies ( ) – which is dried ""prik chee fa"" red chilies. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir"
"adulterant in turmeric, metanil yellow (also known as acid yellow 36), is considered an illegal dye for use in foods by the British Food Standards Agency. Turmeric and curcumin, one of its constituents, have been studied in numerous clinical trials for various human diseases and conditions, but the conclusions have either been uncertain or negative. Claims that curcumin in turmeric may help to reduce inflammation remain unproven as of 2017. Turmeric Turmeric (""Curcuma longa""; or variously ) is a flowering plant of the ginger family, Zingiberaceae, the roots of which are used in cooking. The plant is rhizomatous, herbaceous, and"
"Curcumin Curcumin is a bright yellow chemical produced by some plants. It is the principal curcuminoid of turmeric (""Curcuma longa""), a member of the ginger family, Zingiberaceae. It is sold as an herbal supplement, cosmetics ingredient, food flavoring, and food coloring. Chemically, curcumin is a diarylheptanoid, belonging to the group of curcuminoids, which are natural phenols responsible for turmeric's yellow color. It is a tautomeric compound existing in enolic form in organic solvents, and as a keto form in water. Curcumin has no confirmed medical use in spite of efforts to find one via both laboratory and clinical research. It"
"Kumkuma Kumkuma is a powder used for social and religious markings in India. It is made from turmeric or any other local materials. The turmeric is dried and powdered with a bit of slaked lime, which turns the rich yellow powder into a red color. Recently, the CDC has identified this as a major source of lead poisoning in children. In India, it is known by many names including ""kuṅkumam"" (Sanskrit कुङ्कुमम्), ""kumkuma"" (Telugu కుంకుమ), ""kunku"" (Marathi कुंकू), ""kumkum"" (Bengali কুমকুম, Hindi कुमकुम), ""kunkuma"" (Kannada ಕುಂಕುಮ), ""kungkumam"" (Tamil குங்குமம்), and ""kungkumam"" (Malayalam കുങ്കുമം). Kumkuma is most often applied by Indians"
"Curcuma Curcuma is a genus of about 100 accepted species in the family Zingiberaceae that contains such species as turmeric and Siam Tulip. They are native to Southeast Asia, southern China, the Indian Subcontinent, New Guinea and northern Australia. Some species are reportedly naturalised in other warm parts of the world such as tropical Africa, Central America, Florida, and various islands of the Pacific, Indian and Atlantic Oceans. The name comes from the Sanskrit ""kuṅkuma"", referring to turmeric. Turmeric has been used in India since ancient times as a substitute for saffron and other yellowish pigments. Since assembly of the"
"Sanskrit ', referring to both turmeric and saffron, used in India since ancient times. Turmeric is a perennial herbaceous plant that reaches up to tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found. The leaves are alternate and arranged in two rows. They are divided into leaf sheath, petiole, and leaf blade. From the leaf sheaths, a false stem is formed. The petiole is long. The simple leaf blades are usually long and rarely up to . They have a width of and are oblong to elliptical, narrowing at the tip. At the top of the inflorescence, stem"
"worshiping the Hindu goddesses, especially Shakti and Lakshmi, and a kumkuma powder is thrown (along with other mixtures) into the air during Holi (the Festival of Colours), a popular Hindu spring festival. Kumkuma Kumkuma is a powder used for social and religious markings in India. It is made from turmeric or any other local materials. The turmeric is dried and powdered with a bit of slaked lime, which turns the rich yellow powder into a red color. Recently, the CDC has identified this as a major source of lead poisoning in children. In India, it is known by many names"
"cultures. In western and coastal India, during weddings of the Marathi and Konkani people, Kannada Brahmins, turmeric tubers are tied with strings by the couple to their wrists during a ceremony, ""Kankanabandhana"". Friedrich Ratzel reported in ""The History of Mankind"" during 1896, that in Micronesia, turmeric powder was applied for embellishment of body, clothing, utensils, and ceremonial uses. As turmeric and other spices are commonly sold by weight, the potential exists for powders of toxic, cheaper agents with a similar color to be added, such as lead(II,IV) oxide, giving turmeric an orange-red color instead of its native gold-yellow. Another common"
"Turmeric Turmeric (""Curcuma longa""; or variously ) is a flowering plant of the ginger family, Zingiberaceae, the roots of which are used in cooking. The plant is rhizomatous, herbaceous, and perennial, and is native to the Indian subcontinent and Southeast Asia, and requires temperatures between and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. When not used fresh, the rhizomes are boiled in water for about 30–45 minutes and then dried in hot ovens, after which they are ground into a"
"combination of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, poppy seeds, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel or anise seeds, fenugreek seeds, nutmeg, coconut, turmeric root or powder, and rosewater. Lentils, vegetables and dairy products are essential accompaniments and are often served with rice. Traditionally vegetarian foods dominate the menu with a range of non-vegetarian dishes including freshwater fish and seafood cooked with spices and seasoning. In the West, the best-known Kashmiri curry is ""rogan josh"", a wet curry of lamb with a brilliant red gravy whose colour is derived from a combination of Kashmiri chillies"
"Nasi kuning Nasi kuning (Indonesian for: ""yellow rice""), or sometimes called nasi kunyit (Indonesian for: ""turmeric rice""), is an Indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name ""nasi kuning"" (yellow rice). A version of nasi kuning is popular in the Malaysian state of Sabah, where it is typically served with chicken, fish or eggs smothered in sambal sauce which is not spicy. A similar dish is also found in Sri Lankan cuisine where it is known as ""kaha buth"" and draws from both Indonesian and Sri Lankan influences. In Indonesian culture, nasi kuning has favorable"
"other dishes such ""Thot man pla"" (fish cakes) and ""sai ua"" (grilled Chiang Mai sausage). Red curry Red curry (; , , ""lit: spicy soup"") is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu. The base Thai red curry paste ( ) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies ( ) – which is dried ""prik chee fa"" red chilies."
"the sour-sweet fruitiness of tamarind; a slight liquorice flavour of anise; ginger; a range of other spices (sweet and savoury and earthy) and the flavours of salt, sweet and sour. The redness is achieved with chilli or a mixture of chilli and paprika, and the orange of turmeric. Additional sourness may be had from lemon, lime or vinegar. The spices are complementary to the savoury flavours, which may include garlic and possibly onion or asafoetida. Garam masala, coriander, and black peppercorns may also be part of the spice mixture. Common ingredients may also include fresh curry leaves, and the final"
"and desserts. The leaves can also be used to wrap items like rice, chicken or fish for cooking. Pandan leaf is also available in liquid essence or powdered form to flavour and colour cakes. Turmeric () is a rhizome popular for its flavour as well as colouring properties. The leaves and flowers of the turmeric plant are also used in cooking or eaten raw. Tofu products, specifically fried tofu, are widely used as cooking ingredients and as side accompaniments. While fried tofu can be bland in flavour on their own, its main contribution is texture and especially with tofu puffs,"
"are normally cooked in vegetable oil. Ghee is mainly used to fry dal, to make puris or sweets. To make a curry, spices like cumin, fenugreek, mustard, and curry leaves are added to the hot oil. Onion is chopped or sliced and garlic crushed and added to the pot. Once the onion and garlic have turned slightly golden then turmeric and garam masala are added. For every 1 tsp turmeric normally 2 tsp masala is added. Salt and chillies are added according to taste. Curry is simmered on low heat until well cooked. Water is added so that it can"
"Green curry Green curry (, , , literally ""sweet green curry"") is a central Thai variety of curry. The name ""green"" curry derives from the color of the dish, which comes from green chillies. The ""sweet"" in the Thai name (""wan"" means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, ""sweet green"". Its ingredients are not exactly fixed. The curry is not necessarily"
"to about tall, and is crowned with enlarged coloured bracts with pink tips. Leaves often appear even after the flowers. When in full growth the plants can reach a height of about tall. This species is found in the south Asian region, predominantly in eastern Himalayas and in the warm forests of the Western Ghats (India). Wild turmeric has rhizomes with a peculiar fragrance and cream color. The rhizomes are often used in cosmetic herbal medicines and as a culinary ingredient in limited quantities as a food flavor. Leaves are broad and very decorative, elliptic with a leaf stem running"
"curry—called ""kaeng kari"" (by various spellings) in Thai, of which a literal translation could be ""curry soup""—is more similar to Indian curries, with the use of turmeric, cumin, and other dried spices. A few stir-fried Thai dishes also use an Indian style curry powder (Thai: ""phong kari""). Thai curries: In Vietnam where curry is called ""cà ri"", curry features include coconut milk, potato, sweet potato, taro roots, chicken garnished with coriander, and green onion. It is more soup-like than Indian curry. The curry is usually eaten with a baguette, rice vermicelli or steamed rice. Some dishes use a curry-based stew,"
"any specific food from the Indian subcontinent, though a similar mixture of spices used in the Northern regions of the Indian subcontinent is called garam masala. After Britain colonized India they introduced curry to Japan where it became popular and is now known as Japanese curry. Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper may also be included. The Portuguese importation"
"paste. Fresh Thai basil, distinctively redolent of cloves, and with stems which are often tinged with a purple color, are used to add fragrance in certain dishes such as green curry. Other commonly used herbs in Thai cuisine include ""phak chi"", (coriander or cilantro leaves), ""rak phak chi"" (cilantro/coriander roots), spearmint (""saranae""), holy basil (""kraphao""), ginger (""khing""), turmeric (""khamin""), fingerroot (""krachai""), culantro (""phak chi farang""), pandanus leaves (""bai toei""), and Thai lemon basil (""maenglak""). Spices and spice mixtures used in Thai cuisine include ""phong phalo"" (five-spice powder), ""phong kari"" (curry powder), and fresh and dried peppercorns (""phrik thai""). Northern Thai"
"while gulai may contain either or both. Opor is also often part of a family meal around Lebaran, while gulai can be commonly found in Padang restaurants. Being at the crossroads of ancient trade routes has left a mark on Malaysian cuisine. While curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese. Malaysian curries differ from state to state, even within similar ethnic groupings, as they are influenced by many factors, be they cultural, religious, agricultural or economical. Malaysian curries typically use turmeric-rich curry"
"Gulai Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in Indonesia. The main ingredients might be poultry , Goat meat , beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit. The gulai sauces commonly have a thick consistency with yellowish color because of the addition of ground turmeric. Gulai sauce ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main"
"sauce and the inclusion of ingredients such as galangal, tamarind and lemongrass. Cooking methods include a balance of stir-frying, boiling and steaming. South Asian cuisine includes the cuisines from the Indian subcontinent. Foods in this area of the world are flavoured with various types of chili, black pepper, cloves, and other strong herbs and spices along with the flavoured butter and ghee. Turmeric and cumin are often used to make curries. Common meats include lamb, goat, fish and chicken. Beef is less common than in Western cuisines because cattle have a special place in Hinduism. Prohibitions against beef extend to"
"draws from both Indonesian and Sri Lankan influences. Yellow rice Yellow rice is a traditional yellow-colored rice dish in Spanish, Cuban, Caribbean, Afghan, Indian, Sri Lankan and Indonesian cuisines (where it known as ""nasi kuning""). Yellow rice is usually made by mixing white rice and onions while annatto, saffron or turmeric is used to give the yellow color. South African yellow rice, with its origins in Cape Malay cuisine, is traditionally made with raisins, sugar, and cinammon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries. Yellow rice is also consumed in Sri Lanka"
"variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of kaffir lime leaves (""bai makrut"") appears in many Thai soups (e.g., the hot and sour ""tom yam"") or curry from the southern and central areas of Thailand. The Thai lime (""manao"") is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves or rind is frequently combined with galangal (""kha"") and lemongrass (""takhrai""), either kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry"
"and a variety of mild Chinese ""curry"" dishes, it is the result of the influence of British naval cuisine, disseminated across Asia in the late 19th and early 20th centuries due to British military presence. This curry, while rich in dried spices, contains relatively less chilli, hence its popularity on menus outside Thailand. It originally incorporated the quintessential Anglo-Indian invention, curry powder, into the traditional curry paste (chiles, garlic, shallots, lemongrass, cilantro roots, galanga). The primary spices in ""kaeng kari"" are cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. Sometimes a touch of"
"and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance, along with tapioca. It is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, chicken, beef, pork, eggs, and mutton. The Brahmin is famed for its vegan"