Turmeric is made from the rhizomes or roots of Curcuma longa, a plant in the ginger family. It is produced in India, Indonesia and China. Turmeric is almost always purchased as a powder since it is very difficult to grind at home.
Instructions
1. Harvest the crop when the leaves turn yellow and begin to dry out. Cut the Curcuma longa plants to the ground. Plow the dirt. Carefully dig up clumps with a spade or hand pick the roots from the ground.
2. Wash the roots thoroughly in warm water. Remove the small fingers from the mother bulbs. Set aside to process separately. Cover the rhizomes with leaves. Allow them to sweat under the leaves overnight.
3. Put the rhizomes in an earthenware, copper or iron pot. Add enough water to soak them. Boil until the rhizomes are soft, usually for 45 minutes to an hour for most varieties, but up to 6 hours for others.
4. Spread on a mat outdoors. Allow to dry for 10 to 15 days. Cover the turmeric at night. Test for dryness by snapping a piece. It should make a metallic sound.
5. Rub the turmeric on a hard surface, trample it underfoot or shake it in a bag filled with stones to polish it.
6. Cut the turmeric into tiny pieces. Grind in a grinder or food processor.
Tags: Curcuma longa