Powdered turmeric is procured from the roots of the turmeric (Curcuma longa) plant. The roots of this perennial herbaceous plant are used as a spice and healing herb. Because of the presence of the pigment curcumin, the plant is often used as a natural dye. Besides that, curcumin is also a powerful anti-inflammatory agent.
In India, turmeric is called "haldi". The powder, made from its rhizomes, is used as a spice and herbal additive worldwide. In fact, the roots are considered a treasure in India. It is used as a supplement in almost all traditional dishes, as a skin care product, as medicine for various diseases and dye for fabric.
Over the years, the popularity of turmeric is increasing and it is spreading throughout the entire world. Nowadays it can be bought in powdered form or as a fresh root to grind at home. Freshly ground turmeric has its own benefits. It is much more flavorful and colorful than that which was packaged months ago.
So, in order to enjoy the magnetic charm of this spice, it is best to make it at home. Here's what you'll need:
Gloves, turmeric roots, a large cooking container, in which to boil water, a potato peeler, a hammer, a blender or pounder, a fine sieve, a glass jar with a lid.
Instructions: Put on gloves to protect your hands from being colored. Turmeric seeps large amounts of coloring, which can easily stain your hands. The color can remain on your hands for weeks.
Boil the turmeric roots for about 45 min. The point of this is to make the root softer and more easy to grind. Also, it improves its taste and color this way.
Once boiled and slightly cooled, peel the turmeric root using the potato peeler. Then cut it across into 2 pieces.
Set the turmeric aside in a ventilated area, away from direct sunlight, to dry. Traditionally, turmeric roots are dried outside. In that case, choose a shady place. Exposure to direct sunlight will lead to the fading of the characteristic turmeric color.
Leave it to dry for at least 1 week. It's a slow process, since the desired result is a completely dry root, without a trace of moisture.
Once fully dry, crumble the root into small pieces, using a stone or hammer. The pieces should be about the size of lentils.
Place the pieces in a food processor. If you don't have one, use a pounder.
Grind the root as much as possible. The resulting powder is put through a sieve, to remove all the larger pieces of root. They can be ground once more, in order to turn into a fine powder.
Powdered turmeric is stored in a glass jar with a tightly sealing lid. It must not be exposed to direct sunlight. The expiration date is 2 years from its production.