By Vanessa Gillard
In our ongoing and far-reaching search for the finest quality and best tasting spices possible, The Silk Road is always adding new spices from around the world to our array of products. Most recently we’ve added a new variety of turmeric from the region of Alleppey, India.
Among the varied colours and textures in the rows of jars at The Silk Road, turmeric is one of the most easily identified spices due to its incredible golden-yellow hue. Turmeric is a rhizome that is closely related to ginger, and it smells a bit like ginger and citrus, but with an earthy and bitter taste. It’s easy to detect in Indian masalas, curries and many types of North African tagines, and it is also used as a colouring agent in margarines and mustards in the West. Be careful when working with this one because it stains hands, counters and utensils.
Turmeric has been appearing more and more often in the media, with a lot of hype about the many benefits of this incredible spice. It is a natural antiseptic, antibacterial and anti-inflammatory. It is commonly used to disinfect cuts and burns and to treat arthritis. It is also thought to help prevent Alzheimer’s Disease and cancer. These benefits are attributed to the primary flavouring and colouring compound in turmeric – curcumin.
Alleppey (also known as Alappuzha) is a lovely town near the southern tip of India in the province of Kerala. The turmeric that grows in this region is known for its high volume of curcumin. The high curcumin content makes Alleppey turmeric a little darker and a little stronger than our standard Indian turmeric.
Whether you’re making your own masala or adding it to your smoothie to reap the wide range of benefits, both Alleppey turmeric and our standard turmeric are great additions to your kitchen.