Recently I saw several coloured café lattes (green – matcha, orange – turmeric) and wondered how they were made. Meanwhile, I fell in love with a drink called “jamu” which consisted of turmeric juice, honey and water.
Here’s to learning more about turmeric…
Indian turmeric is considered to be the best in the world. The world’s biggest producer of turmeric is an Indian city called Erode in the state of Tamil Nadu and it has a several nicknames such as “Yellow City,” “Turmeric city” or “Textile city.” Turmeric is also native to Indonesia, Iran, and many other Southeast Asian countries. Turmeric belongs to the ginger family. It is known under several names such as: haldi, manjal, terre merite and yellow root, interestingly in Sanskrit, turmeric has over 53 different names.
The use of tumeric can be traced 4000 years back to the Vedic culture in India and it was Marco Polo who introduced turmeric to Europe and rest of the world. Because of its yellow colour, turmeric is also known as “Indian Saffron.”
Turmeric is either used fresh or dried (the rhizomes are dried andand milled into powder) for further uses as a colouring and dye, medicine and or other culinary purposes. The culinary uses of tumeric is vast and vary from curries, soups, desserts, complementing spice in dishes, smoothies to fresh juices, tea to many other healthy concoctions.
Here is one for you:
Cocktail Recipe-Turmeric Tonic
500 ml coconut water
1 teaspoon dried turmeric
1 inch of fresh ginger root
50 ml lemon juice
1 pinch of sea salt
2 teaspoon of honey
Combine all the ingredients in a blender and gave it proper spin until the ginger is fully shredded, strain through a fine sieve and serve next to food with healthy fats.
For an adults only version add an 500 ml of coconut water, mix then add 50 ml blended whisky and top it up with the turmeric tonic. Add more honey or sugar if required.
Bartender’s note: “Do not mistake with javanese turmeric root as it is intensely bitter.”