The turmeric plant is a typical member of the ginger family, being a perennial plant which has a rhizome that has erect, leafy shoots.
Turmeric is usually in Arab-influenced dishes such as mussaman (Muslim) curries and aromatic rich dishes that are cooked with several different spices at once.
It is occasionally eaten raw by the Thais and can have a very intense flavour. The powder (or the
rhizome sliced very thin) is commonly used in curries.
It is a good marinade for fish as it counteracts the fishiness. Turmeric is commonly used in Southern Thai cooking.
The main use of the turmeric is the rhizome, which is used as a culinary spice, especially as a main constituent in curry powders for Asian dishes. Fresh young rhizomes and shoots may be eaten as a vegetable.
The ground rhizome is used as a colouring agent in confectionary, textile dyes, pharmaceuticals and processed foods. It is also a more affordable but excellent saffron substitute. Turmeric oil and turmeric oleoresin have similar applications as the ground rhizome.
Rhizomes are used in cosmetics, as well as traditional medicine as a blood purifier, a cure for the common cold or skin infections. Rhizome extracts can also kill fungi, insects and nematodes.
The spice is best used fresh from the market. Clean the rhizome, blot dry with paper towels and then wrap in dry paper towels in the vegetable crisper of the refrigerator. It should last for a week.
Commercially, to improve the colour and enhance the fragrance, the cleaned rhizomes are boiled for an hour in slightly alkaline water, dried in the sun or by hot air dryer for about a week and polished to smooth their surface.
China Masada
19 ounces chick peas
1/2 onion, 1/4-inch diced
1/2 green peppers diced
1 yellow pepper diced
1 red pepper diced
2 tsp minced ginger
1 tbsp brown sugar
4 tbsp canola oil
2 lbs of 1/2 inch diced,
blanched potatoes
1/4 cup crushed tomatoes
1 tsp cumin seeds
1 1/4 tsp salt
1/2 tsp turmeric
1 tsp red chili powder
1/2 tsp garam masala
1 tsp Thana jeer
Preparation
Heat oil in a pan over medium heat. Add the cumin seeds and
allow to sizzle.
Add chopped onions and saut.
Add peppers and stir. Add the washed and drained chick peas and stir.
Add the ginger, potatoes, than jeeroo, garam masala, red chili powder, turmeric powder and salt stir. Cook covered 10 to 15
minutes, stirring occasionally.
Add crushed tomato and brown sugar. Allow to cook for five to 10 minutes on low heat.
This week's column is written by Chef Ron Christian, who has been a chef for 30 years. He is a CNC Professional Cook instructor, who has also taught at BCIT, Vancouver Community College and has worked all over the world. If you have any questions or comments, e-mail [email protected].
