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Turmeric

(Haldi, Curcuma, Kurkuma, Kunyit, Palillo)

Turmeric is probably best known for its bright yellow colour. The latin name of the plant is Curcuma Longa and it is originally from India where it is called Haldi. Turmeric is also known as Curcuma or Kurkuma, and as Indian Ginger or Yellow Ginger. In Indonesia and Malaysia Turmeric is named Kunyit. In South America it is known as Palillo.

Turmeric is a member of the Ginger family of plants. The rhizome (root) of Turmeric is used to add flavour and colour to food, and is also used for medicinal purposes.

Photo of fresh Turmeric Root, also named Haldi, Curcuma, Kurkuma, Kunyit or Palillo, by Hot Smoke BBQ Photo of fresh Turmeric root, also named Haldi, Curcuma, Kurkuma, Kunyit or Palillo.


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Flavour

Turmeric has its own specific aroma, with a slightly bitter, peppery flavour.

Culinary Use

First of all, Turmeric is an important ingredient in various Indian Curries. It is also used in Indonesia and Malaysia for marinades and sauces.

Turmeric is used fresh and in powder form.

Fresh Turmeric is peeled and cut (or chopped) like Ginger.

In the food industry Turmeric is known as E100 and is used extensively to colour food and/or to protect against sunlight.

Of course, Turmeric is one of the ingredients available in our cabinet of barbecue spices.

Medicinal Use

In traditional Indian medicine, Turmeric has been used for thousands of years as an antiseptic and pain reducing agent.

Worldwide, the use of Turmeric is said to have healing properties for brain related diseases such as Alzheimer and Parkinson. The beneficial properties of Turmeric are also being investigated by Cancer Research Institutes.




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