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Tony Grist

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Turmeric [Mar. 12th, 2017|01:00 pm]
Tony Grist
As we move towards a healthier, Gaia-friendly diet we're finding we're eating things we've never eaten before. T'other day it was chickweed today it's turmeric.

I've cooked with turmeric powder of course but what we're talking about here is the root in its virgin form. It's very, very orange. Bite into it and it's juicy and crunchy, has a clean, medicinal taste and leaves a tingle behind.  It's something like ginger but not as fiery.
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Comments:
[User Picture]From: poliphilo
2017-03-12 07:53 pm (UTC)
I assume turmeric is also used as a dye. I came away from cutting it up with brilliant orange stains on my hands.
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[User Picture]From: sorenr
2017-03-12 08:20 pm (UTC)
It is infamously used in fake saffron to give that rich yellow colour... But yes, back in ye olde 1970's my mother has dyed wool with turmeric. Though apparently it's a bit tricky to fix the dye to the fabric, especially if you're not liberated enough to use human urine. (My mother was a moderate hippie - nothing in excess, not even natural dyeing processes.)
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[User Picture]From: poliphilo
2017-03-13 09:17 am (UTC)
I've never seen the point of saffron. I mean, it doesn't seem to taste of anything very much- whereas turmeric does.
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