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The Chef’s Touch: Turmeric

The Chef’s Touch: Turmeric

With flowers and long, shiny, pointed leaves, this tropical perennial can grow up to 1 metre height. The outer appearance is reminiscent of ginger. But once sliced, the inside is a vivid orange which brings out the yellow and incredible taste in various meals. Indian cuisine loves it. You guessed it…… it’s turmeric!

Today, our starred Chefs Save Water Jean-Marc Bessire is enhancing its cooked fennel with turmeric.

How to choose and store turmeric

Turmeric is a root whose skin quality must be intact. Your selection will depend on the warm and sweet taste, but above all its smell must be very strong. To get good quality turmeric you must taste and smell. As it tends to lose its aroma quickly, it is best to buy it in small quantities.

You obtain turmeric powder by boiling and drying out the plant rhizome. As many spices, it is irradiated in order to increase its shelf life and prevent the growth of bacteria. However, organic turmeric is not! If you can find fresh rhizome, you will get maximum flavour!

Fresh turmeric can be stored in a perforated plastic bag in the refrigerator for a few weeks. You can also put in the freezer until you need it. Turmeric powder must be in a sealed container and away from heat and light. If you buy a large quantity, it can be stored in the freezer, wrapped in an airtight bag and then wrapped in 2-3 layers of foil.

This rhizome comes in about forty species, some of which are exclusively ornamental. Turmeric is used as a natural colouring agent and spice. But the greatest interest in turmeric lies in its medicinal power.

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Jean-Marc Bessire recommends using turmeric as a natural colouring agent to cook and give a beautiful colour to your vegetables. As its water footprint is so small, you should take advantage of it and add an exotic touch to your dishes.

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