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| 1. Fresh turmeric rhizomes |
The edible part of turmeric are the leaves, rhizomes, flowers and inflorescences. The whole plant is aromatic. However, the long, thin roots visible in the picture above are not used in cooking.
Young turmeric
rhizomes are light orange while matured ones are a darker orange in colour. Thinly sliced/finely grated fresh young rhizomes can be eaten raw as "
ulam" (herbs and vegetables eaten raw, usually with rice and sambal belacan for health and beauty). It is an ingredient in "
jamu" (traditional Malay herbal remedy) for beauty (anti-aging) and health after delivery.
To make
turmeric powder, the rhizomes are boiled and dried before being pounded into powder form.
Turmeric rhizomes are grated/pounded/juiced and used in marinades and seasoning for meat dishes before roasting, grilling, frying or cooking. Turmeric is also used to flavour meat in kebabs and satay. For convenience many modern cooks have switched to using turmeric powder made from pounded dried turmeric rhizomes. But we believe that the secret to excellent taste lies in the freshness of the ingredients used. Frozen/refrigerated/preserved turmeric can never achieve the authentic taste of our Asian cuisine because the fresh aroma is missing.
Long ago, before the invention of the refrigerator, turmeric used to season meat also helped as a natural preservative.
Turmeric impart a natural yellow colour to rice, glutinuous rice, meat, sauces and other dishes. So if you come to Asia and get hold of a packet of spice powder with turmeric as an ingredient, the yellow colour that stains you fingers and utensils may not be the toxin/poison you worry about. Turmeric stains are yellow and temporary, it can be washed off with a dishwasher.
