UNION ISLAND THE SPICE LOCKER BY SHIRLEY HALL

For Tint and Taste,
Try Turmeric

The spices turmeric and saffron both have a rich golden color, and I used to confuse them until I discovered the
expense of real saffron! Saffron (Crocus sativus) is the dried inner part of a particular type of crocus flower.
Turmeric (Curcuma longa) is the root of a plant related to ginger.

What we have here in Trinidad is turmeric, also called “Indian saffron”, which grows wild in the bush around our
house in Central. Some local farmers wash and boil the root before pounding it into a paste for their own use. After
some research, I realized I'd been enjoying turmeric all my life — in curries, where it provides both color and flavor.

Turmeric is native to Southern Asia. For more than 5,000 years, this root was used as a dye and a cooking spice
in India. In medieval Europe, turmeric became known as an inexpensive substitute for saffron. The root and rhi-
zome (underground stem) of the turmeric plant have been used medicinally.

FE li Turmeric is famous for the color of its roots, pale tan to yellow on the outside, but bright orange on the inside.

elive Not only is it a powerful coloring agent, its flavor resembles a combination of ginger and pepper. Occasionally

our s cialitty shredded and used fresh, turmeric is more often dried and powdered for use. The roots are boiled for hours, dried

Pe for days or weeks, and then ground

into powder. It is amazing how many

UNION ISLAND, SAINT VINCENT & THE GRENADINES uses there are for turmeric. It is used to

VHF 08 - TEL.FAX (784) 458 8918 - capgourmet@caribsurf.com color and flavor mustard, cheese, but-

ter, pickles, relishes, chutneys and

rice, and is an important ingredient in
curry powders.

I believe turmeric is such an impor-
tant herb that I have planted a row of
turmeric along the fence in the back-
yard. It is easy to grow after you find
some seed roots. Just plant it where
it won’t be too damp and let it go.
When the leaves start to wither, dig
the roots and replant some of the
small ‘knobs’ attached. An attractive
plant, ours grows to about a metre,
usually less. Turmeric has a large
yellow-and-white flower spike sur-
rounded by long leaves.

Provisioning

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Easy-Easy Trini Veggie Stew

1 small squash (any kind), seeded, peeled and chunked
2 Cups chunked eggplant, with or without skin

1 Cup ochro (okra), sliced in rings

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3 cloves garlic, minced

The Carenage: 1 Cup water

Monday - Thursday 1/4 Cup ketchup or tomato paste

8 am to 5:30 pm 1 hot pepper, seeded but left whole (optional)

1 teaspoon turmeric powder

1/4 teaspoon cumin powder

1/4 teaspoon cinnamon powder

Salt and additional spices to your taste

Tel: (473) 440-2588 In a large pot, combine all ingredients. Simmer covered for at least four hours. Add more water if necessary to
Grand Anse: prevent burning. (A slow cooker or crockpot is perfect for this dish.) Serve with rice or pasta.

conveniently located supermarkets.

Whether it’s canned goods, dairy

products, meat, fresh vegetables Friday until 8:45 pm
Saturday until

or fruits, toiletries, household goods, 1:00 pm

or a fine selection of liquor and wine,

The Food Fair hasit all and alot more. | Monday - Thursday
9 am to 5:30 pm

Friday & Saturday
’

Hubbard’s until 7:00 pm
JONAS BROWNE & HUBBARD (G'da,) Ltd. Tel: (473) 444-4573

 

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