Turmeric gives a characteristic color and a warm earthy note in taste. Without it, the pilaf will be tasty, but paler in appearance. On the Kazan 4-6 portions - half a teaspoon.
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spices-herbs
Turmeric (turmeric)
Ground turmeric is an uzb. "Zerchub": a warm earthy aroma and a characteristic yellow-orange color. Put in pilaf, shurpa and marinades.
Turmeric (Uzb. "zerchub") is a ground spice with a warm earthy aroma and a rich yellow-orange color. In Uzbek cuisine, turmeric is placed in plov, shurpa, marinades and sour-milk drinks; it gives a characteristic color to the dish and a soft warmth in taste.
- Origin
- South of Uzbekistan / India
- Category
- Spices and seasonings
- Packing
- Weight from 50g, packing 100g
- Storage period
- Up to 12 months in a sealed container
- Certification
- Certified by Halal Latvia
Good turmeric - bright orange, fine grinding, without gray spots. Color is the main visual marker of quality: pale yellow powder is usually either old or diluted with starch. On our counter, turmeric lies in glass jars; the color can be compared to the previous purchase.
In plov, turmeric is placed at the stage of zirvak - half a teaspoon per Kazan 4-6 servings. In the shurpa - chips at the very beginning of cooking. If you want to get a dense "golden" color of the dish (as in wedding pilaf), increase turmeric to a teaspoon, but be careful - a large dose gives a bitter note.
Turmeric stains dishes and hands; in especially persistent cases, the stains are not washed. It is more convenient to get the spice with a dry spoon, wet dishes quickly take color. In the kitchen, keep a jar of turmeric separate from light spices (salt, sugar, dry garlic) - the powder migrates easily.
FAQ
Turmeric (Zerchub) - frequent questions
Composition one - Curcuma longa. Differences in grinding and variety: for Uzbek cuisine, varieties with a warmer and less sharp note are chosen. In color and aroma, both are appropriate in pilaf and shurp.
No, it's different spices. Turmeric gives a color and an earthy note, saffron - a subtle floral-honey aroma and a deeper yellow. In Uzbek cuisine, turmeric is usually used.
Ground turmeric keeps the aroma well for 12 months in a sealed container. After a year, the color is still bright, but the aroma becomes weaker. On the counter we keep parties no older than 6 months.
To pilaf or tea
Pack a basket for dinner right on the counter.
At the Uzbek bazaar in Riga, you can collect a full lunch in one go: rice, spices, dried fruits, tortillas and tea. If you are planning a family holiday or a large company - write in advance through the form, we will collect the set by the right time.