Qui fait quoi avec le turmeric ?
vous l'incorporez directement dans vos soupes et potages ou bien ??
il parait qu'il peut aussi servir comme médicaments naturel, comment ?
merci et bises à tous
Original post
Le turmeric
by Kaotom
This discussion is in French, the community’s main language.
Le turmeric, je crois que c'est un autre nom du curcuma. Si c'est cela, ça donne une belle couleur au riz, mas ça n'a pas trop de goût.
On en trouve parfois sur certains marchés orientaux et on essaie de lvous le vendre pour du safran
Le Curcuma a un nombre de vertus incalculables, notamment sur le système digestif et circulatoire.
Il est un ingredient incontournable de la cuisine indiienne, et on le retrouve comme ingredient de tous les curry et massalas. Il s'incoropre avec d'autres épices dans le fond de la casserole où vous avez fait préalablement chauffer un lipide (ghee, huile....)
On peut l'utiliser avec quasi ts les aliments: céréales, légumineuses (génial pour donner une belle couleur à l'houmous de pois chiches ou à une soupe de lentilles corail), légumes (p de terre, choux fleur, courgettes...).
Par contre, il ne se marie pas bien avec les crudiés, car lorsqu'il n'est pas chauffé et mélangé à d'autres aliments, il garde son goût amer.
Turmeric est effectivement le nom anglais du curcuma qui donne sa couleur jaune au curry.
A la Réunion, on le nomme safran bourbon.
Outre ses vertus culinaires, il a aussi des vertus médicinales, en particulier pour le foie.
Ici à la Réunion, c'est l'épice de base. On le fait revenir avec oignons, ail, sel, poivre, thym et piment, comme base à tous les caris.
On en met aussi une cuiller dans les crudités que l'on fait revenir à feu vif (achards).
Les tamouls s'en servent aussi pour teindre leurs tissus de cérémonie.
Il a une maginfique couleur jaune.
Pour ses vertus médicinales, je ne sais pas, je vais me renseigner....
En Inde, une variété de turmeric est aussi utilisée pour les petits problemes de peau, et il est surtout efficace pour faire tomber les poils disgracieux du visage et du corps, chez la femme Indienne. Elles utilisent une pierre plate qui sert à gratter la racine, avec un peu d'eau, le mélange prend la forme d'une pate. Il existe des crémes toutes pretes, mais dans le sud, ces cremes ne sont pas trés prisées.J'utilise souvent le curcuma ou turmeric dans la cuisine à l'indienne. J'aime bien son parfum.
Les asiatiques utilisent aussi la racine fraîche de curcuma par exemple dans les pâtes (je parle du condiment) de curry thaï. On les trouve dans les épiceries asiatiques. C'est vrai que ça tâche les doigts mais il suffit de mettre des gants juste le temps de les hacher.
C'est avec lui qu'on teignait les robes des bonzes.
Les asiatiques utilisent aussi la racine fraîche de curcuma par exemple dans les pâtes (je parle du condiment) de curry thaï. On les trouve dans les épiceries asiatiques. C'est vrai que ça tâche les doigts mais il suffit de mettre des gants juste le temps de les hacher.
C'est avec lui qu'on teignait les robes des bonzes.
bonjour!!
jaurais une question à poser à pascalindia! on ma deja parlé d'une poudre indienne qui servirai à enlever les poils...
sauf que moi on ma dit que c du Kastouri mannjel... g été ds une boutique indienne, mais le vendeur ma donné du curcuma et ma dit que sa marchait qd meme... gt perplexe 😕, ms la tu me redonnes espoir!!! 😄 est-ce que tu sais comment sa sutilise précisément? sa serait trèèèèèèèsss gentil de ta part de m'expliquer si tu le sais!!!
merci d'avance!!!
bonne après-midi!!
jaurais une question à poser à pascalindia! on ma deja parlé d'une poudre indienne qui servirai à enlever les poils...
sauf que moi on ma dit que c du Kastouri mannjel... g été ds une boutique indienne, mais le vendeur ma donné du curcuma et ma dit que sa marchait qd meme... gt perplexe 😕, ms la tu me redonnes espoir!!! 😄 est-ce que tu sais comment sa sutilise précisément? sa serait trèèèèèèèsss gentil de ta part de m'expliquer si tu le sais!!!
merci d'avance!!!
bonne après-midi!!
Il en existe 3 sortes de Turmeric au moins:
1) Le Kastouri mannjel ne s'utilise pas en cuisine.Le Kastouri mannjel, en plus d'enlever le duvet superflu, rajeunie la peau et plutôt utilisé comme masque pour le visage, en plus il a l’avantage d’être moins 'jaune' que le Curcuma ‘Manjel’ (3).
2) Le Kari manjel: Le Curcuma, que l'on utilise exclusivement pour la cuisine.
3) Le Manjel: Il ne s'utilise pas en cuisine, et il entre dans la préparation du Kumkumam ( La poudre rouge au milieu du front dans les cérémonies) et c'est le plus puissant pour se débarrasser des poils disgracieux sur tout le corps.
Ouf..🙂
1) Le Kastouri mannjel ne s'utilise pas en cuisine.Le Kastouri mannjel, en plus d'enlever le duvet superflu, rajeunie la peau et plutôt utilisé comme masque pour le visage, en plus il a l’avantage d’être moins 'jaune' que le Curcuma ‘Manjel’ (3).
2) Le Kari manjel: Le Curcuma, que l'on utilise exclusivement pour la cuisine.
3) Le Manjel: Il ne s'utilise pas en cuisine, et il entre dans la préparation du Kumkumam ( La poudre rouge au milieu du front dans les cérémonies) et c'est le plus puissant pour se débarrasser des poils disgracieux sur tout le corps.
Ouf..🙂
merci davoir répondu aussi rapidement 🙂 !!!
Moi ce que jai acheté, c écrit « turméric » sur la boite. Ya pas écrit manjel ou autre (enfin je crois pa, il faudrait que je vérifie) Mais où est-ce que je pourrais me procurer le manjel, celui pour se débarrasser des poils disgracieux sur tout le corps. Et comment lutiliser aussi ??? 😕 Merci davance pour la réponse 😄 !!!
Moi ce que jai acheté, c écrit « turméric » sur la boite. Ya pas écrit manjel ou autre (enfin je crois pa, il faudrait que je vérifie) Mais où est-ce que je pourrais me procurer le manjel, celui pour se débarrasser des poils disgracieux sur tout le corps. Et comment lutiliser aussi ??? 😕 Merci davance pour la réponse 😄 !!!
Ben moi je sais pas, je suis un mec et les poils ne me dérange pas 😄
Je ne sais pas ou m'en procurer, à part en Inde. Essaye les sites ayurvédiques ou des sites qui proposent des produits de l'Inde (je n'en connais pas) Fait gaffe quand même, il faut prévenir ta famille ou tes voisins qui vont te voir toute jaune😄 Au mieux, tu passeras à leurs yeux pour quelqu'un qui a la jaunisse, au pire à quelqu'un qui a un cancer du fois😄
Pour l'utiliser, riens de plus simple, mélange la poudre avec de l'eau et puis tu te l'applique. tu laisse sécher et tu reste avec cette couleur jaune toute la journée comme le font les femmes du tamil nadu (Trés sexy😇) Je te proposerais bien de t’aider mais je suis à Lille hihi !!😄
Je ne sais pas ou m'en procurer, à part en Inde. Essaye les sites ayurvédiques ou des sites qui proposent des produits de l'Inde (je n'en connais pas) Fait gaffe quand même, il faut prévenir ta famille ou tes voisins qui vont te voir toute jaune😄 Au mieux, tu passeras à leurs yeux pour quelqu'un qui a la jaunisse, au pire à quelqu'un qui a un cancer du fois😄
Pour l'utiliser, riens de plus simple, mélange la poudre avec de l'eau et puis tu te l'applique. tu laisse sécher et tu reste avec cette couleur jaune toute la journée comme le font les femmes du tamil nadu (Trés sexy😇) Je te proposerais bien de t’aider mais je suis à Lille hihi !!😄
Log in first, then come back to this page.
You might also like
More discussions
Hi everyone,
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Thanks in advance for your ideas and experiences!
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Thanks in advance for your ideas and experiences!
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
Hi there,
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots? I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots? I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
Hi everyone!
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Thanks so much for your help! 😉
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Thanks so much for your help! 😉
Hi there,
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Cheers! 👋
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Cheers! 👋
Are you a wine lover?
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety? I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety? I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews. Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere... Thanks to all you savvy foodies!
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews. Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere... Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France: - If the menu includes pasta and ham, you start with the pasta. - If the menu includes pasta with a meat sauce and fish, you start with the pasta too. - Pasta is never a side dish for meat. - It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations: - People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*. - The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes: **Bolognese sauce** In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza** Before World War II, it was practically unknown north of Rome. Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
1/ MEAL STRUCTURE I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France: - If the menu includes pasta and ham, you start with the pasta. - If the menu includes pasta with a meat sauce and fish, you start with the pasta too. - Pasta is never a side dish for meat. - It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations: - People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*. - The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes: **Bolognese sauce** In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza** Before World War II, it was practically unknown north of Rome. Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
Check out the full article here: https://les-voyages-de-adelaide.fr/top-15-des-habitudes-alimentaires-bresiliennes-qui-surprennent-les-francais/
Enjoy your meal,
Ivan Bahia
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
Check out the full article here: https://les-voyages-de-adelaide.fr/top-15-des-habitudes-alimentaires-bresiliennes-qui-surprennent-les-francais/
Enjoy your meal,
Ivan Bahia
Hello,
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine. We're based in Saint-Denis and are searching in that area.
Thanks in advance for your suggestions!
Fredtludo
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine. We're based in Saint-Denis and are searching in that area.
Thanks in advance for your suggestions!
Fredtludo