what is turmeric?

Answer 1

It's a kind of spice. Primarily, I think a dried root of a plant turmeric, then crumbled.
It is used to make curry - THE MOST DELICIOUS STUFF ON THIS pLaNeT

Answer 2

Some people also take turmeric supplements as an anti-inflammatory:

"Turmeric (Curcuma longa): Turmeric accounts for the yellow color of curry and American mustard and has a distinctive sharp flavor. I recommend turmeric for all inflammatory disorders, including arthritis, tendonitis, and auto immune conditions. Take 400 to 600 milligrams of turmeric extracts (available in tablets or capsules) three times per day or as directed on the product label. Whole turmeric is more effective than isolated curcumin, its major constituent. Look for products standardized for 95% curcuminoids. Be patient: the full benefit takes two months to develop. Don’t use turmeric if you have gallstones or bile duct dysfunction. Pregnant women shouldn’t use it without their doctors’ approval. In rare cases, extended use can cause stomach upset or heartburn."

Answer 3

Turmeric (Curcuma longa, also called tumeric or kunyit in some Asian countries) is a spice commonly used in curries and other South Asian cuisine. Its active ingredient is curcumin. It is a significant ingredient in most commercial curry powders. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broth, and other foods (often as a much cheaper replacement for saffron). It makes a poor fabric dye as it is not very lightfast.

Turmeric, a representative of plant genus Curcuma, is a member of the ginger family, Zingiberaceae

Answer 4

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turmeric Known as Curcuma longa, turmeric is a tropical rhizome (under-ground stem) in the ginger family. Its large leaves are sometimes simmered in Malaysian Nyonya cooking. In Thailand the young tender shoots are boiled and used as a vegetable.

Most turmeric however is cultivated on a large scale to yield its brilliant orange-yellow rhizome (pictured above).


The short, waxy rhizomes are boiled, cleaned, sun-dried and then ground to a fine aromatic yellow powder – the ubiquitous turmeric powder used throughout India, Asia and beyond to impart its familiar warm, yellow-orange glow to cooking.

Not so well known is the fact that the rhizomes are also used fresh, and here in Australia fresh turmeric root is grown commercially, and can be found at well-stocked fruit and vegetable outlets and Asian suppliers.

It is a delight to use fresh, but must be handled with great care because as soon the rhizomes are cut, they can seriously stain fingers, aprons, even cutting boards and knives. I usually grate them while wearing disposable kitchen gloves. I love to use fresh turmeric in long-cooking dishes like dals and moist vegetables to give the fresh product time to do its magic.

I also fry fresh turmeric with grated fresh ginger in any recipes that ask for powdered turmeric, and I use it in double quantities. In other words, if a recipe calls for ½ teaspoon powdered turmeric, I will use 1 teaspoon of the fresh. Used fresh, its slighty bitter and pungent flavour is unsurpassable.

Turmeric is not just a pretty face. In Chinese medicine, turmeric is known to stimulate circulation, resolve bruises and clots, strengthen the gall bladder, inhibit dangerous blood clotting, reduce liver toxins, act an anti-inflammatory, and help metabolise fats.

It is also revered in India’s Ayurveda as the most natural antibiotic, even surpassing echinacea, and as the most potent of all blood purifiers. It is also recommended as the best herb to regulate womens’ menstrual periods and as a powerful tonic for womens’ reproductive organs.

Answer 5

Turmeric is a yellow spice, believed to contain medical properties, and is widely used in India, Thailand and many other Asian countries

Answer 6

It's a spice used in Indian cooking. I like to use about a teaspoon per tablespoon of red curry powder. It really compliments everything nicely if used in moderation.

Answer 7

It's a spice. Yellow in color and is used as a substitute for saffron a lot. It is used in Middle Eastern and Asian recipes quite a bit.

Answer 8

Haldi a yellow colour spice which is antiseptic in nature

Answer 9

a yellow spice, called as Haldi in Hindi landuage.

Answer 10

In terms of social science, I think it's the spice of....well it's a spice.