TURMERIC

Turmeric is a perennial herb growing up to a height of about 1m (3ft). The leaves appear as tufts, alternately arranged, light green and rather flaccid. The plant’s robust, fleshy and aromatic rhizomes are orange-brown on the outside and the bright orange on the inside. Turmeric is propagated from rhizome divisions and grows well in well-drained, sandy loam soils and thrive when in the open and in full sunlight.

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Due to the spice’s intense flavour and colour, turmeric is used in small quantities no loarger than pea-size. The juice extracted from the crushed rhizome is used to give color to ceremonial rice dishes such as Nasi Kunyit & Nasi Ulam. The plant’s leaves are also used fresh in Malay & Indonesian cooking, while in Thailand, young shoots and inflorescences are boiled as a vegetable.

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The turmeric leaf