As Indonesian, I use a lot of turmeric in my cookings, from curry to rice dish, to soup, to veggie- broth, and sometimes to healthy traditional drinks that we call jamu.
Tumpeng - yellow rice shaped as cone, tinted and flavored with turmeric.
When I first moved to Canada, 15 years ago, I did not know whether it would be easy for me to find turmeric or not, and as a newcomer, yes it wasn't easy (I did not know the existence of Chinatown nor health food store back then), so my parents would try to send me a couple of the rhyzome (roots), which of course got denied by the custom 😹. Once I knew where to get, even there were only the powder, I was estactic.
Whenever I flew back from Indonesia to Canada, always crossed my mind to smuggle in, as many people I know doing it and succeeded, but I was always a chicken.
Then I found Chinatown, all my probs seemed so far away 😹 They had the powder, the fresh roots, the frozen roots, you name it, they got it.
Those were the days living in Ontario and Quebec, where Chinatown(s) was truly superb when one needs Asian spices.
Now in BC, turmeric is easy to find as well, but again, powdered. I do have to mention, my area is almost remote, on the way to Alaska. I am sure in big cities elsewhere in BC, turmeric is so easy to find.
One day we were at health food store. They had fresh turmeric! But holy moly, getting only a couple are like buying a fake diamond (yes, even zircon is THAT expensive you know), everything at the health food store is always overpriced IMO. But you know, when you need it, you need it. Can't complain.
Then a new grocery opened up, No Frills and yay, they also have fresh turmeric. Sadly even so, a box of turmeric is $5 and the quality is often questionable. Sometimes already with fungus, like whaa ...??? Well at this store, I complained, or more to leaving constructive comment, but things didn't change. Produces are often with fungus🤔
So we started growing them. Just like when we lived in Europe, we also planted them in our garden, because it wasn't easy as well to find turmeric there.
The key is to find turmeric roots with eyes. Green eyes if possible.
Turmeric is dormant-type plant. Which means you can grow them in 4 seasons countries, and when you think it's kaput during winter, it really isn't. The leaves may die, like other plants, but the roots still alive. They will for sure return the next year. At least from our experience growing them since 2010.
Harvested this last year, 2016
They are actually pretty easy to grow. Just plant them, and you will see soon enough.
I always plant them in pots, so in winter I could bring them inside the house. These two are this year's plants, it only took them 2 months, of only 4 roots I planted, 2 each on each pot.
They have produced a lot inside already. But I always wait until at least there's a flower growing before I harvest them, usually flowers come between 6-8 months. By then I know they would be mature enough to harvest. Ideally you would need a larger/deeper pot, and water them once in a couple of days, and not too much to avoid the roots rottening inside.
I do not use the roots only, but also the leaves. They are good for curry. If the Indians use curry leaves for their meat curries, Indonesians use the leaves for our famous rendang. Have you heard this dish? It is known as the best food in the world according to CNN travel 😊
Rendang - spicy Indonesian beef/mutton curry
To make turmeric powder, best is in summer as you would be relying on the sun. We need to slice them super thin and dry them under the sun for days, until they are super dry.
I like using the oven, set on low temp, overnight. Back in Europe I used food dehydrator, it worked as well.
Once they are dried, let the coffee grinder do the magic😁 Tadaaaaa
Will share some cookings (recipes) I did using turmeric powder/the leaves in the future 😊
Thanks for looking!