Monday, March 06, 2023

Turmeric leaves

Turmeric leaves are cultivated and used extensively in Southern Asia. Turmeric leaves are renowned for its antiseptic and anticarcinogenic properties. Turmeric leaves are edible, but the most commonly consumed part of the plant is the rhizome. It can be eaten fresh or boiled, dried, and ground into a powder.

Turmeric leaves are small to medium in size and are oblong or lanceolate in shape, averaging 80-115 centimeters in length and 30-48 centimeters in width. The smooth, light green leaves sprout from an erect, thick green stem that is connected to a golden root. They have a neutral aroma when fresh and once they are cut, pounded, or chewed, they release a distinctive tart flavor with notes of grass and mint.

Turmeric leaves have an absolutely delightful scent, both lemony and spicy at the same time, there is no substitute for them. They are commonly used in curries in the regions of Goa and Kerala in India, and are frequently added to ghee-based sweets or pickled for later use. Turmeric leaves are commonly used in curries, soups, chutneys, or prepared pickled.

Similarly, turmeric leaves are an ingredient added to various dishes in South-East Asia, as they are believed to have antioxidant properties. In Indonesia and Malaysia, turmeric leaves can be ground or crushed to make a paste and then fried to be used in dishes such as beef or chicken rendang which is a dry curry meat dish. In Mangalorean cuisine, turmeric leaves are used to cook a sweet dish called Patholi. Patholi is a sweet rice dumpling steamed in turmeric leaves.

Turmeric leaves pair well with lemongrass, kaffir lime leaves, tamarind, chilies, garlic, onion, ginger, and coconut milk.
Turmeric leaves

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