What you need to know about Turmeric from Thailand.

Thai turmeric, also known as aromatic turmeric. Its intense aroma and sweet, spicy taste. The plant is a beautiful, colorful flower with long leaves called “Siam tulip”. Its name comes from its resemblance to the common tulip. Turmeric powder is extracted from the root or rhizome. A variety of turmeric grown in Southeast Asia, particularly Thailand. This spice is known for its intense aroma and sweet-tart taste, as well as for its medicinal properties.

What are the differences between Thai and Indian Turmeric?

Uses of Thai Turmeric.

Turmeric Thaï dosages.

Turmeric is usually measured out by the spoonful. Note that Indian turmeric is “fatter” than Thai. In cooking, it can be used as a coloring agent or as a spice.

• The colorant dosage is 1/4 teaspoon, adjusted by eye according to the desired color.
• As a spice: Traditionally, one to two heaping tablespoons per dish serving 2 to 4 people. Of course, you’ll need to adjust the dosage according to the quantity of water and the number of guests. I would add that the most important thing is to adjust it to your personal taste.
• As an infusion: 1/2 to 1 teaspoon per mug and plenty of hot water.

Thai turmeric is used in Thai cuisine to flavor curries, soups, meat and fish dishes and vegetables. It is often combined with other herbs and spices such as lemongrass, galanga, coriander and chilli to create tasty, aromatic dishes. It can be used in cooking to add flavor and depth to your dishes, or as a dietary supplement to benefit from its medicinal properties.