![[ Select Spices of India: Turmeric ] ~ from Monterey Bay Spice](images/page/spicesofindia/spices-of-india-turmeric.jpg)
e. turmeric
Turmeric Traditions According to Hindu tradition, turmeric is associated with
invoking fertility. Brides are adorned around the neck with
a special thread coated with a paste made from turmeric as
marriage vows are made. A traditional wedding is often
preceded by a celebration called Gaye holud in which family
and friends paint elaborate designs on the bodies of the couple
using turmeric paste. This ritual, so named because it
literally means "yellow on the body," illuminates the skin
of the bride and groom with a beautiful golden stain for two
to three days before the nuptials take place. Turmeric is
also used to lend color to the robes of Buddhist monks and
doubles as Natural Yellow No. 3 in the commercial production
of mustard, butter, orange juice and processed cheese.
A Bit of Turmeric Botany As a member of the Zingiberaceae family, turmeric is related to
ginger. It is also known as Indian saffron because it is
similar in character but a more economical alternative to
the real thing. India is the largest producer of turmeric,
which takes nine months to cultivate before the rhizome can
be lifted for harvest. The roots are then boiled, peeled
and dried in the sun for a week before they are separated by
grade, with "fingers" representing the best in quality and
lesser candidates labeled as "rounds" or "splits." The spice
is most often purchased and used as a ground powder,
although it can be obtained fresh from specialty markets.
Culinary Uses of Turmeric Whether chopped, sliced, grated or ground, turmeric provides bright
color and imparts a robust, peppery flavor and aroma with a hint
of aged wood. It provides the characteristic golden color of
curries and dhal, a type of stew made from hulled, split lentils
or peas. Turmeric is also featured in Indian chutney,
piccalilli and kedgeree (pickles), as well as in rice,
vegetable and seafood dishes.
This is an excerpt from our full spice profile containing more
[ turmeric information ].
![[ Select Spices of India: Cardamom ] ~ from Monterey Bay Spice](images/page/spicesofindia/spices-of-india-cardamom.jpg)
f. cardamom
Cardamom Uses Cardamom is another relative to ginger that is used for both medicine
and food. In Ayurveda, the spice is used to enhance digestion and in
cooking to complement sweet and savory dishes. Its flavor is warm,
pungent and slightly lemony with low notes of sweetness. Cardamom is
found in curries, sweetmeats, baked goods and puddings. It is also an
ingredient in the popular Indian spice blend known as garam masala
and the tea blend called masala chai.
A Rude Awakening The spice is also a constituent in kahwa, a festive coffee blend
that has become recognized as a symbol of hospitality in Indian
households. Should you find yourself fortunate enough to be
offered this treat, be aware that it is considered rude to
refuse anything less than three cups.
A Bit of Cardamom Botany Green cardamom, the variety used for culinary purposes, is
obtained from the pods of Elettaria cardamomum, a perennial,
aromatic bush that takes three years bear fruit, although it
continues to do so willingly for up to a decade or more.
Currently, India produces about 80% of the world's supply of
this spice, importing roughly half of it. The harvested pods are
dried in the sun or in hot rooms to prevent them from splitting
open and spilling the tiny seeds nesting inside. It is best to
purchase and use whole cardamom pods. The seeds are available
for purchase, but they tend to lose their distinctive flavor and
aroma fairly quickly sans the flavor-wrap protection of the pod.
This is an excerpt from our full spice profile containing more
[ cardamom information ].
