Turmeric or Yellow Ginger

Turmeric or Kunyit is easily grown in Sarawak. And it can be bought in the market most of the time, both fresh and in the powder form.



It is considered a spice that comes from the turmeric plant and is part of the common curry paste. It can be used on its own to cook the famous tumeric fish. It is a good rub for fish, and it also makes a lot of fritters yellow in collour.The westerners even use turmeric to colour their mustards, butters, and cheeses.

I like to cook turmeric rice (both normal rice and glutinous rice can be used to prepare this festive looking dish)

Fresh turmeric looks like this. It is called yellow ginger by the Chinese..The colours can range from pale yellow to bright orange.

I clean the rhizomes well and blend them to make a nice drink mixed with honey, some lemon juice and also a few pips of garlic. Good jamu! A friend told me this will help reduce inflammation and back aches.

The Chinese TCM practitioners say that turmeric invigorates the blood and can stimulate blood floor, so it helps in circulation of blood. It helps to reduce blood clots.

Many Javanese prepare their jamu using a lot of turmeric.



Its flowers are edible and are often used in local salads.