50 Shades of Tumeric

Today we're going to take a look at one of the most under-used, under-utilized, and under-appreciated spices that's found in every kitchen, household and professional, across the country. Tumeric goes by many nicknames, "Puerto Rican Pepper" and "Yellow Salt" come to mind. Many recognize Tumeric only for it's distinctive golden-yellow color, and are unaware of the numerous other uses, culinary and otherwise, that this versatile spice has to offer. Car And Driver magazine recommends a dash of Tumeric to breath new life into old brake pads. Surely this brilliant spice has endless culinary applications. But first, a bit of history...

Plum De Grosal atop a tumeric-rubbed horse

Tumeric was first discovered in 1623 by Europeans exploring South America. Their thirst for golden plunder did not end in the pursuit of precious metals. The earliest written record we have of Tumeric comes from the Spanish explorer Plum de Grosal. In his private logs he wrote;

"This yellow plant grows all across the continent, as a great tumor spreads across the body of a sickly man".
-Plum De Grosal, 1623



Indeed, Tumeric takes its name from Grosal's description, the plant's growth patterns resembling a tumor upon the landscapes of South America. He goes on to explain that the plants were rubbed all over the Spanish horses, as a means of intimidating the Natives. These "golden horses" were often traded for gold. When the Tumeric wore off the horses, the Natives would become infuriated and attack the Europeans, often resulting in their demise. It is for this reason that Tumeric is largely credited as the primary contributor to the genocide of many Native South American tribes.

Back in 2012, we find Tumeric being used in all sorts of dishes; for it's color in Foie Gras, and often as a rub in the process of curing pork. Below I have compiled a wonderful recipe for a Tumeric Terrine:

• 8-10 rashers rindless bacon, plus 2 rashers, diced
• 1 bunch English spinach, leaves removed and washed
• 500g pork mince
• 350g chicken mince
• 6 fresh sage leaves
• 1/2 cup flat-leaf parsley
• 12 cup tumeric
• 1/2 teaspoon allspice
• 50ml brandy or cognac
• 1 egg, lightly beaten
• sour cherries and watercress, tumeric, to serve

Delicate, bold, and yellow.

So the next time you look up at your spice rack, pause a moment longer, and ponder the many
textural, visually pleasing, and aromatic attributes that Tumeric has to offer. You may just be surprised at what Tumeriffic ideas you might come up with!