Turmeric, a bright ochre powder, is very widely used in Indian cuisine since millennia. For Indians, adding turmeric to Indian food is like adding salt to food. At Pondicheri, we make creative uses turmeric in dozen of different ways, from teas to curries and infusing it into our baked goods.

Curcuma longa, better known as turmeric is a perennial plant in the ginger family native to India.  The roots are cleaned, boiled, dried and powdered to nutty tasting, aromatic powder. Good quality turmeric, aside from lending the characteristic yellow color, also gives out a wonderfully woody aroma. It is used throughout India, primarily as a coloring agent. An essential component of most curries, in vegetables, dals, meat, poultry and fish dishes, it is also an important and sacred spice for the Hindus and is used in religious and social rituals. The sacred thread, the marriage symbol that is tied around the bride’s neck by the bridegroom during the wedding ceremony, is dipped in turmeric paste.

In India, turmeric has also been used for thousands of years as a remedy for stomach and liver ailments as well as topically to sores and cuts. An active compound of turmeric called ‘curcumin’ is known to possess anti-inflammatory, antiviral and antiseptic properties. Preliminary research has shown that turmeric is also effective in preventing cancer, Alzheimer’s, arthritis and diabetes. However, in order for the turmeric to be effective, it has to be consumed over a period of years. The researchers found very low evidence of cancer in India due to the high prevalence of turmeric in many food preparations.

So come on into Pondicheri and get your daily turmeric fix…we have teas, waters, curries and cookies infused with the delicious spice!

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