Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Siddha, has recommended turmeric for medicine. Its use as a coloring agent is not of primary value in South Asian cuisine. Turmeric is mostly used in savory dishes, but is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, and then closing and steaming it in a special copper steamer (goa). In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins. It is also used during the Haldi ceremony observed in Hindu wedding celebrations in India. It is a significant ingredient in most commercial curry powders.

Turmeric juice

Drinkable turmeric can be traced back to India where it has been used as a folk remedy for cough, congestion, and colds.Turmeric juice has come in numerous forms throughout its history, including drops, milk, elixirs, and blended drinks. Turmeric juice drops have been used in attempts to treat eye diseases that include pink eye, glaucoma, corneal ulcers and conjunctivitis. Turmeric tea has been traced back to the Japanese island of Okinawa, where its residents believe it helps with longevity. Golden milk is also a turmeric drink that was used in traditional Ayurveda medicine.

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