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Turmeric
ขมิ้นชัน
Turmeric is a spice and flavoring ingredient derived from the rhizome (underground stem) of a herbaceous plant in the ginger family (Zingiberaceae). It plays a vital role in both Thai cuisine and global culinary traditions. Characteristics and Culinary Properties • Natural Coloring Agent: The inner flesh of the rhizome ranges from golden yellow to bright orange due to a compound called curcuminoids. It is widely used to give food a vibrant, natural yellow color, such as in curries or biryani. • Aroma and Flavor: It features a distinct warm, earthy aroma with a slightly bitter, peppery taste. It is highly effective at neutralizing fishy or gamey odors in meats. • Forms Used in Cooking: • Fresh: Commonly pounded into curry pastes (such as Thai yellow curry or sour curry) or chopped into pieces for dishes like turmeric fried chicken. • Dried/Powdered: Used for seasoning, marinades, and commercial curry powders, providing an even yellow hue and a mellow spice aroma. It is also used in sauces and salad dressings.
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How to choose & cook
Role in Thai and International Cuisine
Thai Cuisine: Highly popular in Southern Thai dishes like Kaeng Tai Pla (fish kidney curry), Southern Kaeng Som (yellow sour curry), fried fish with turmeric, and Khua Kling (dry curry). Fresh turmeric enhances the color, aroma, and helps mask the strong smell of seafood.
Indian and South Asian Cuisine: A foundational ingredient in curry powder, used daily in various lentil dishes (dal) and curries.
Western and Health Food Trends: Increasingly used in modern beverages like Golden Milk (turmeric lattes) or blended into health smoothies.
