Turmeric (Jiang Huang)
料理を黄金色に染める！土の香りがするウコンの粉
Description
Turmeric, familiar for coloring curry. In Chinese cuisine, it's used as a natural colorant and spice to dye Xinjiang's 'Polo' (mutton pilaf) or the skin of Cantonese 'Yan Ju Ji' (salt-baked chicken) an appetizing yellow.
Classification: Everyone, Spice, Jiang Huang, Turmeric, Ukon, Coloring, Curry Flavor, Silk Road
Shops selling Turmeric (Jiang Huang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried and powdered rhizomes of Curcuma longa(Turmeric)
Instructions
- [Typical Uses]
- [Polo (Uyghur Pilaf)]: Cook with rice, mutton, and carrots to dye the entire rice a vivid golden yellow.
- Rub into the skin of Cantonese chicken dishes for a yellow glaze.
- Use in curry-flavored fried rice or noodles.
Learn more Substitutes, pairings, tips
Key spices
Rustic earthy/woody aroma、slight bitterness. Color is the main feature over taste
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket turmeric powder
Pairing
Polo (Mutton Pilaf) / Salt-baked Chicken / Curry Fried Rice
Trivia
As herbal medicine (Ukon), it aids liver function, so cooking it into greasy mutton pilaf (Polo) is highly logical Silk Road wisdom.
Eating tips & etiquette
Written as 'Jiang Huang' in Chinese. Often thought to be the main curry smell, but cumin/coriander actually create the curry scent; turmeric itself has a calm earthy aroma.
Allergen
None