Turmeric can be used fresh or dried
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| Turmeric roots |
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family. Turmeric is native to Asia. It is a hardy plant that doesn't need much care and can survive in a variety of climates, including sub-tropical climate.
Its leaf is aromatic and very useful as a herb in cooking, as it gives a distinctive flavour to food and it is medicinally useful as well, to prevent coughs and colds and aches and pains. Fresh turmeric leaves are widely used in Penang or Malaysia, India.
It can be grown mainly along the coastal regions. you can also have it in your own backyard somewhere where sunlight can penetrate. City dwellers grow it in pots kept out in the sun, on window ledges.
Fresh turmeric leaves,these are available usually in spring months and are used as a tempering, paste or whole in various cuisines. Malaysia with tropical climate, it is grown all year round.
Dried turmeric leaves- In order to increase the shelf life, the tamarind leaves are dried under the sun or commercially with driers. They need to be soaked in water and the extract is then used for culinary preparations.
How to select
Turmeric leaves are available in both fresh and dried form. The fresh ones should have light green colour and the leaves should not be wilted. One of the best describe is found in this site.
Culinary Uses
In Penang, the Nyonyas and Malays uses turmeric in their dishes. As fresh turmeric roots rhizome or leaves is available easily.
Some of the dishes are:
In India, some favorites dishes are:
Patholi or Kadabu Made With Turmeric Leaves is a dish that is not only typical to Mangalore but a must during Gowri and Ganesha Festivals.
A few recipe with turmeric leaves are fish Baked in Turmeric Leaves, steamed fish wrapped in turmeric leaves, etc.
The young tender turmeric leaves have a subtle tart flavour without being overly bitter or sour. You can add quite a lot of these exotic tender greens to the any recipe, increasing your nutrient intake and giving your taste buds a real treat at the same time.
Turmeric leaves are removed from the stalk and soaked in water to extract the sourness. The leaves are discarded and the water is used for culinary uses. Alternatively, the green leaves may be ground in to a paste and added to any preparation while cooking.
Pickled turmeric leaves are common in India and are used as a flavoring in East Indian and Middle Eastern cuisine. It's used to season full flavored foods such as chutney, curry dishes and pickled fish.
How to store
Fresh leaves should be refrigerated and consumed within a week. While the dried ones can be stored in an air tight container and used for months.
Health Benefits
" Turmeric leaves is cathartic, astringent and, antiseptic.
" In India Turmeric leaves is popular as a gentle laxative
" Folk medicine uses Turmeric leaves for sprains and swelling.
" The leaves are sometimes used in sub acid infusions, and a decoction is said to destroy worms in children, and is also useful for jaundice, and externally as a wash for sore eyes and ulcers
" In the Philippines, the leaves have been traditionally used in herbal tea for reducing malaria fever.
Turmeric is widely used as a food coloring and gives Indian curry its distinctive flavor and yellow color. It is also used in mustard and to color butter and cheese. Turmeric has been used in both Ayurvedic and Chinese medicine as an anti-inflammatory, to treat digestive and liver problems, skin diseases, and wounds.
Curcumin is also a powerful antioxidant; antioxidants scavenge particles in the body known as free radicals, which damage cell membranes, tamper with DNA, and even cause cell death. Antioxidants can neutralize free radicals and may reduce or even help prevent some of the damage they cause.
In addition, curcumin reduces inflammation by lowering levels of two inflammatory enzymes (called COX-2 and LOX) in the body and stops platelets from clumping together to form blood clots.
Its leaf is aromatic and very useful as a herb in cooking, as it gives a distinctive flavour to food and it is medicinally useful as well, to prevent coughs and colds and aches and pains. Fresh turmeric leaves are widely used in Penang or Malaysia, India.
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| A Turmeric plant |
It can be grown mainly along the coastal regions. you can also have it in your own backyard somewhere where sunlight can penetrate. City dwellers grow it in pots kept out in the sun, on window ledges.
Fresh turmeric leaves,these are available usually in spring months and are used as a tempering, paste or whole in various cuisines. Malaysia with tropical climate, it is grown all year round.
Dried turmeric leaves- In order to increase the shelf life, the tamarind leaves are dried under the sun or commercially with driers. They need to be soaked in water and the extract is then used for culinary preparations.
 |
| Achar Awak or mixed vegetable achar |
How to select
Turmeric leaves are available in both fresh and dried form. The fresh ones should have light green colour and the leaves should not be wilted. One of the best describe is found in this site.
Culinary Uses
In Penang, the Nyonyas and Malays uses turmeric in their dishes. As fresh turmeric roots rhizome or leaves is available easily.
Some of the dishes are:
- Nasi Ulam
- Curry Kapitan
- Otak Otak
- Most curries have this rhizome
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| Achar Fish or Achar Hu in turmeric oil |
In India, some favorites dishes are:
Patholi or Kadabu Made With Turmeric Leaves is a dish that is not only typical to Mangalore but a must during Gowri and Ganesha Festivals.
A few recipe with turmeric leaves are fish Baked in Turmeric Leaves, steamed fish wrapped in turmeric leaves, etc.
 |
| Nyonya fish Tumis or Kari Hu |
The young tender turmeric leaves have a subtle tart flavour without being overly bitter or sour. You can add quite a lot of these exotic tender greens to the any recipe, increasing your nutrient intake and giving your taste buds a real treat at the same time.
Turmeric leaves are removed from the stalk and soaked in water to extract the sourness. The leaves are discarded and the water is used for culinary uses. Alternatively, the green leaves may be ground in to a paste and added to any preparation while cooking.
 |
| Nyonya Nasi Ulam using turmeric roots and leaves |
Pickled turmeric leaves are common in India and are used as a flavoring in East Indian and Middle Eastern cuisine. It's used to season full flavored foods such as chutney, curry dishes and pickled fish.
How to store
Fresh leaves should be refrigerated and consumed within a week. While the dried ones can be stored in an air tight container and used for months.
 |
| Nyonya Sambal Udang using fresh turmeric |
Health Benefits
" Turmeric leaves is cathartic, astringent and, antiseptic.
" In India Turmeric leaves is popular as a gentle laxative
" Folk medicine uses Turmeric leaves for sprains and swelling.
" The leaves are sometimes used in sub acid infusions, and a decoction is said to destroy worms in children, and is also useful for jaundice, and externally as a wash for sore eyes and ulcers
" In the Philippines, the leaves have been traditionally used in herbal tea for reducing malaria fever.
 |
| Nyonya Perut Ikan using turmeric root |
Turmeric is widely used as a food coloring and gives Indian curry its distinctive flavor and yellow color. It is also used in mustard and to color butter and cheese. Turmeric has been used in both Ayurvedic and Chinese medicine as an anti-inflammatory, to treat digestive and liver problems, skin diseases, and wounds.
Curcumin is also a powerful antioxidant; antioxidants scavenge particles in the body known as free radicals, which damage cell membranes, tamper with DNA, and even cause cell death. Antioxidants can neutralize free radicals and may reduce or even help prevent some of the damage they cause.
In addition, curcumin reduces inflammation by lowering levels of two inflammatory enzymes (called COX-2 and LOX) in the body and stops platelets from clumping together to form blood clots.
All dishes using turmeric is shared in my cooking classes in Penang. For more details or registration write to me here:
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