Turmeric, history

2 servings

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TURMERIC (Curcuma longa); native to Cochin China; imported from India, Haiti, Jamaica and Peru; Turmeric is mentioned in writings of Greek physician Dioscorides (ca A.D. 40 - 90); was used as a dye; today used to color butter, cheese and pickles; extensively used in East Indian cookery; rhizome or root or plant of ginger family; is washed, cleaned and sun-dried; available ground; golden yellow color; musky odor and slightly bitter flavor; small amounts adds color to foods; a major ingredient in Curry powder and prepared mustard.

USES...Turmeric is used in egg dishes, pickles, chow-chow, rice dishes, cream sauces, salad dressings, breads, relish, mayonnaise, soups, noodles, and in preparing chicken and fish. SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES dash - ⅛ tsp in 6 stuffed or scrambled eggs dash - ¼ tsp for 1 cup uncooked rice or 8 ounce package noodles dash - ¼ tsp in 2 cups white sauce or cheese sauce ⅛ - ¼ tsp in ½ cup butter for basting chicken and sea food when broiling or baking ¼ - ½ tsp in 1 cup mayonnaise or commercial sour cream for dressing or dunk for shrimp, lobster and other sea food. Origin: Spices of the World Cookbook, by McCormick Shared by: Sharon Stevens

Submitted By SHARON STEVENS On 02-16-95

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