Turmeric is part of the ginger family. It is perennial and is native to India. It is also called ‘the Golden Spice of India’. Though we know it as a kitchen staple, it has a long history of its use in ancient medicine and cultural traditions.
Culinary Use
It is used in almost all savoury dishes in India. It gives the dishes the beautiful vibrant, warm yellow colour. It tastes slightly bitter, with an earthy aroma.
Raw turmeric can be grated and used in a dish directly. It can be dried, powdered and stored for use.
It is used in curries and in soups, as well as for pickles.
Some fun facts
Turmeric changes colour based on acidity, when mixed with baking soda or soap. It is basically bright yellow but when soap or soda is added, it turns a deep red.
Cultural Significance
Turmeric is synonymous with purity and auspicious beginnings.
It is used in Hindu rituals as it symbolises purity, and prosperity.
Apart from this, it is used in a pre-wedding ritual called the haldi ceremony where a special paste including turmeric is applied to the bride and groom to ward off evil and give their skin a glowing appearance.
It is also regularly applied as face packs as it enhances the quality and colour of the skin.
In some parts of South India, it is used in several rituals.
The turmeric is mixed with slaked lime (chunambu) and water to get a bright maroonish red colour. Two women stand in front of the bride and wave the plate in circular motion clockwise at least thrice around them. This red water is taken outside and poured on to the ground either at crossroads or on the streets.
This is meant to ward off the evil eye. Apart from marriages, this procedure is used in most other ceremonies such as first birthday of a child, thread ceremony, sixtieth birthday or eightieth birthday. At the end of these ceremonies, this procedure is done to ward off the evil eye.
Ayurveda
It is valued in Ayurveda for its preventive, therapeutic and curative properties.
Historical Significance
Turmeric is cultivated in the Indian subcontinent for several millennia. It has been traded across the Arabian Sea eventually reaching Europe, where it got the nickname ‘Indian Saffron’.
Dyeing clothes and painting
Before the invention of synthetic dyes, turmeric was the basic foundational pigment for artisans in some traditions.
Use of leaves
It can be used as a wrapper for steaming or storing food. Many local markets use it to line the baskets. The leaves release a fresh peppery scent.
Propagation
It is propagated with the rhizomes. It is grown across several states in India. Ideal temperature for this is 20°C – 35°C. This grows best in sandy or clay loam soils.
The rhizome can be harvested around 7 to 9 months after planting. This is done when the leaves turn yellow and start drying up.
Procedure
1. Buy some fresh turmeric
2. Soak it in water for a couple of days
3. Take a pot of about 12 inches deep and wide.
4. Fill it with clayey soil. Even red soil is fine for this
5. Ensure that the pot has multiple drainage holes at the bottom
6. Pick the soaked turmeric and plant it into the soil about 2 inches deep with the buds pointing upwards. Cover it lightly with soil.
7. Pour the water (in which turmeric was soaked) into the pot.
8. Keep the soil moist and keep it in a place where there is adequate sunlight. 4-6 hours of gentle morning sun and indirect sunlight is sufficient
9. The first shoots should appear in 2-3 weeks.
Conclusion
An amazing plant with a long history, entrenched in Indian culture and traditions.
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