Kunyit (Turmeric)
Table of Contents
What is Turmeric?
Turmeric root, also known as kunyit (Indonesian) or kunyit (Balinese), is a bright yellow spice that comes from the rhizome (underground stem) of the turmeric plant. This plant is part of the ginger family and is native to Southeast Asia, with Indonesia being a major producer.
How is Turmeric Used in Indonesian and Balinese Cuisine?
- Basa Gede or Basa Genep: These are foundational spice pastes in Balinese cooking, and both often include turmeric.
- Nasi Kuning (Yellow Rice): This iconic dish is a staple of Indonesian celebrations. Turmeric infuses the rice with its color, symbolizing prosperity and good fortune.
- Curries and Soups: Turmeric is a key ingredient in Indonesian spice pastes (bumbu) used for curries (rendang, gulai) and soups (Soto Ayam). It adds depth of flavor and a subtle peppery note.
- Marinades: Turmeric can be used in marinades for meats, poultry, and seafood, offering a touch of color and earthy complexity.
Tips for Choosing and Using Turmeric
- Fresh root: Look for firm, smooth, and brightly colored turmeric root. Avoid any with wrinkles, blemishes, or signs of softness.
- Ground powder: Opt for brands with a vibrant yellow color and a pungent, earthy aroma. Avoid dull-colored powder, which may be old or of lesser quality.
- Turmeric can stain! Wear gloves when handling fresh turmeric and be mindful when adding it to dishes.