Editing Turmeric (section)

==Uses==

===Culinary===
{{more citations needed|section|date=June 2017}}
Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods.<ref name=drugs/> It is used mostly in savory dishes, but also is used in some sweet dishes, such as the Lebanese cake ''[[sfouf]]''. In India, turmeric leaf is used to prepare special sweet dishes, ''[[patoleo]]'', by layering rice flour and [[coconut]]-[[jaggery]] mixture on the leaf, then closing and steaming it in a special utensil (''chondrõ'').<ref name="tradition">{{Citation |url = http://epaper.timesofindia.com/Repository/getFiles.asp?Style=OliveXLib:LowLevelEntityToPrint_TOI&Type=text/html&Locale=english-skin-custom&Path=TOIGO/2008/08/16&ID=Ar00401 |title = A tradition wrapped in leaves |last = Pereira Kamat |first = M |location = [[Goa]], [[India]] |date = 16 August 2008 |newspaper = [[The Times of India]] |access-date = 16 August 2017 |archive-url = https://web.archive.org/web/20181009173035/http://epaper.timesofindia.com/Repository/getFiles.asp?Style=OliveXLib%3ALowLevelEntityToPrint_TOI&Type=text%2Fhtml&Locale=english-skin-custom&Path=TOIGO%2F2008%2F08%2F16&ID=Ar00401 |archive-date = 9 October 2018 |url-status = dead }}</ref> Most turmeric is used in the form of [[rhizome]] powder to impart a golden yellow color.<ref name=drugs/> It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn, cereals and sauces. It is a principal ingredient in curry powders.<ref name=drugs/><ref name=E100/> Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger.<ref name=E100/>

Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various [[Iranian cuisine|Iranian]] ''[[khoresh]]'' recipes begin with onions [[Caramelization|caramelized]] in oil and turmeric. The [[Moroccan cuisine|Moroccan]] spice mix [[ras el hanout]] typically includes turmeric. In South Africa, turmeric is used to give boiled white rice a golden color, known as ''geelrys'' (yellow rice) traditionally served with [[bobotie]]. In [[Vietnamese cuisine]], turmeric powder is used to color and enhance the flavors of certain dishes, such as ''[[bánh xèo]]'', ''bánh khọt'', and ''[[mì Quảng]]''. The staple [[Cambodian cuisine|Cambodian]] curry paste, ''[[kroeung]]'', used in many dishes, including [[fish amok]], typically contains fresh turmeric. In [[Indonesia]], turmeric leaves are used for [[Minangkabau people|Minang]] or [[Padang cuisine|Padang]] curry base of [[Sumatra]], such as ''[[rendang]]'', ''[[sate padang]]'', and many other varieties. In the [[Philippines]], turmeric is used in the preparation and cooking of ''[[kuning]]'', [[Satay|''satti'']], and some variants of [[Philippine adobo|''adobo'']]. In [[Thailand]], fresh turmeric rhizomes are used widely in many dishes, in particular in the southern [[Thai cuisine]], such as yellow curry and turmeric soup. Turmeric is used in a hot drink called "turmeric [[latte]]" or "golden milk" that is made with milk, frequently [[coconut milk]].<ref name=":0">{{Cite news|url=https://www.theguardian.com/lifeandstyle/2016/may/11/turmeric-latte-golden-milk-cult-following-alternative-coffee|title=Turmeric latte: the 'golden milk' with a cult following|last=Imtiaz|first=Sabia|date=11 May 2016|newspaper=The Guardian|access-date=7 January 2018}}</ref> The turmeric milk drink known as ''haldī dūdh'' (''haldī'' [{{lang|hi|हलदी}}] means turmeric in [[Hindi]]) is a traditional Indian recipe. Sold in the US and UK, the drink known as "golden milk" uses nondairy milk and sweetener, and sometimes black pepper after the traditional recipe (which may also use ghee).<ref name=":0" />

Turmeric is approved for use as a [[food color]], assigned the code [[E number|E100]].<ref name=pubchem/><ref name=E100>{{cite web| url= http://www.ukfoodguide.net/e100.htm |title= E100: Curcumin| website= UKfoodguide.net| access-date= 14 April 2017 | url-status= usurped |archive-url=https://web.archive.org/web/20170707213618/http://www.ukfoodguide.net/e100.htm |archive-date= 7 July 2017}}</ref> The [[oleoresin]] is used for oil-containing products.<ref name=pubchem/>

In combination with [[annatto]] (E160b), turmeric has been used to color numerous food products.<ref name=pubchem/><ref name=E100/> Turmeric is used to give a yellow color to some prepared [[Mustard (condiment)|mustards]], canned chicken [[broth]]s, and other foods{{mdash}}often as a much cheaper replacement for [[saffron]].<ref name=E100/><ref>{{cite book| author= NIIR Board of Consultants & Engineers|title=The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses)|date=2006|publisher=Asia Pacific Business Press| location= Delhi| isbn= 9788178330389 |pages=188–191| url=https://books.google.com/books?id=039ZCwAAQBAJ&pg=PA6}}</ref>

{{Gallery| align= center
| File:TurmericMyanmar2.jpg
 |Cleaning turmeric [[rhizome]]s with boiling water
| File:TurmericMyanmar3.jpg
 |Drying turmeric rhizomes
| File:Turmeric-powder.jpg
 |Turmeric powder
| File:ओल्या हळदीची भाजी.jpg
 |Cooked vegetables with turmeric as one of its key ingredients, referred to as ''Sabzi'', a dish from India
| File:Ganghwang-bap.jpg
 |''Ganghwang-[[bap (food)|bap]]'' (turmeric rice)
| File:Steamed Goan rice and jaggery cakes.jpg
 |''[[Patoleo]]'' – sweet [[rice cake]]s steamed in turmeric leaves consisting of a filling of coconut and coconut palm sugar prepared in [[Goan Catholic]] style
}}

===Traditional uses===
[[File:Khandoba temple Pune.jpg|thumb|[[Khandoba]]'s newer temple in [[Jejuri]], where devotees shower turmeric powder (''bhandara'') on each other]]
In 2019, the [[European Medicines Agency]] concluded that turmeric herbal teas, or other forms taken by mouth, on the basis of their long-standing traditional use, could be used to relieve mild digestive problems, such as feelings of fullness and [[flatulence]].<ref>{{Cite web|date=14 February 2019|title= ''Curcuma longa'' L., rhizoma|url=https://www.ema.europa.eu/en/medicines/herbal/curcumae-longae-rhizoma|access-date=19 November 2020|publisher=European Medicines Agency}}</ref>

Turmeric grows wild in the forests of South and Southeast Asia, where it is collected for use in classical Indian medicine (Siddha or Ayurveda).<ref name=nelson/> In Eastern India, the plant is used as one of the nine components of {{Transliteration|sa|nabapatrika}} along with young [[plantain (cooking)|plantain]] or banana plant, [[taro]] leaves, [[barley]] ({{Transliteration|sa|jayanti}}), [[Aegle marmelos|wood apple]] ({{Transliteration|sa|bilva}}), [[pomegranate]] ({{Transliteration|sa|darimba}}), ''[[Saraca indica]]'', {{Transliteration|sa|manaka}} (''[[Arum]]''), or {{Transliteration|sa|manakochu}}, and rice paddy. The Haldi ceremony called {{Transliteration|bn|[[gaye holud]]}} in Bengal (literally "yellow on the body") is a ceremony observed during wedding celebrations of people of Indian culture all throughout the Indian subcontinent.<ref>{{cite news |first=Maheen |last=Khan| title =A Bangladeshi Wedding Journal – Gaye Holud: Pre-Wedding Ceremony |newspaper =The Daily Star |url=http://www.thedailystar.net/a-bangladeshi-wedding-journal-49457 | date= 11 November 2014 | access-date= 22 February 2017}}</ref>

In [[Tamil Nadu]] and [[Andhra Pradesh]], as a part of the Tamil–Telugu marriage ritual, a dried turmeric tuber tied with a string is used to create a [[Thali necklace]]. In western and coastal India, during weddings of the [[Marathi people|Marathi]] and [[Konkani people]], [[Kannada people|Kannada]] [[Brahmins]], turmeric tubers are tied with strings by the couple to their wrists during a ceremony, ''Kankana Bandhana''.<ref name=maha>{{cite book|last1= Singh K|first1=S |last2= Bhanu| first2= BV |title=People of India: Maharashtra, Volume 1| year= 2004| publisher= Popular Prakashan |isbn= 9788179911006 | page= 487}}</ref> In many Hindu communities, turmeric paste is applied to the bride and groom as part of pre-wedding festivities known as the haldi ceremony.<ref>{{Cite web |last=Ramadurai |first=Charukesi |title=India's original "turmeric latte" |url=https://www.bbc.com/travel/article/20200623-indias-original-turmeric-latte |access-date=2023-08-24 |website=www.bbc.com |language=en}}</ref>

Turmeric makes a poor fabric [[dye]], as it is not [[Colour fastness|light fast]], but is commonly used in Indian clothing, such as [[sari]]s and [[Kasaya (clothing)|Buddhist monks' robes]].<ref name="merriam-webster"/> During the late [[Edo period]] (1603–1867), turmeric was used to dilute or substitute more expensive [[safflower]] dyestuff in the production of {{Transliteration|ja|[[shibori#Beni itajime|beni itajime shibori]]}}.<ref name="Beni itajime">{{cite journal |last1=Arai |first1=Masanao |last2=Iwamoto Wada |first2=Yoshiko |date=2010 |title=BENI ITAJIME: CARVED BOARD CLAMP RESIST DYEING IN RED |url=https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1004&context=tsaconf |format=PDF |journal=Textile Society of America Symposium Proceedings |publisher=University of Nebraska |location=Lincoln |url-status=live |archive-url=https://web.archive.org/web/20211102105415/https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1004&context=tsaconf |archive-date=2 November 2021}}</ref>{{rp|1}} [[Friedrich Ratzel]] reported in ''The History of Mankind'' during 1896, that in Micronesia, turmeric powder was applied for embellishment of body, clothing, utensils, and ceremonial uses.<ref>{{cite book|last= Ratzel| first= Friedrich|title=The History of Mankind|publisher=MacMillan| place= London| year=1896|url=https://archive.org/details/historymankind03ratzgoog}}</ref> [[Native Hawaiians]] who introduced it to [[Hawaii]] ({{langx|haw|{{okina}}ōlena}}) make a bright yellow dye out of it.<ref>{{cite web|title=Making dye from native and canoe plants|publisher=Mānoa Heritage Centre|date=27 May 2020|first=Zoe |last=Welch|url=https://www.manoaheritagecenter.org/2020/05/kaaipu-kakou-9/|access-date=28 October 2022}}</ref>

===Indicator===
[[File:TurmericAcidBase.jpg|thumb|Turmeric dispersed in water is yellow under acid and red under alkaline conditions]]
Turmeric paper, also called curcuma paper or in German literature, ''Curcumapapier'', is paper steeped in a [[tincture]] of turmeric and allowed to dry. It is used in [[chemical analysis]] as an [[pH indicator|indicator]] for [[acidity]] and [[alkalinity]].<ref>{{cite book|editor1-last=Ravindran|editor1-first=P. N.|title=The genus Curcuma|date=2007|publisher=Taylor & Francis|location=Boca Raton, FL|page=244|isbn=9781420006322}}</ref> The paper is yellow in acidic and [[neutral solution]]s and turns brown to reddish-brown in alkaline solutions, with transition between pH of 7.4 and 9.2.<ref>{{cite book|url=https://books.google.com/books?id=4jjhnbu8ytEC&q=turmeric+paper+ph&pg=PA208| page =208| last1= Berger |first1= S| last2= Sicker| first2= D|publisher=Wiley & Sons| title= Classics in Spectroscopy |date=2009|isbn=978-3-527-32516-0}}</ref>