Friday, February 3, 2012
What I like about 'tu'.
One of the things I love about growing turmeric in Brisbane is that for several months of the year it hides away. The only sign it's there is when you dig underground and find the orange root which looks a bit like ginger or galangal and is excellent grated on just about anything. Then, in spring, tiny green spears poke through the soil for what seems like only a moment before they shoot upwards and unfurl these huge thick leaves. After a season or two you start getting the flowers which, as you can see, are really beautiful. But the BEST thing for me is that they seem to thrive with no attention whatsoever. My kind of plant.
My favourite recipe using turmeric at the moment is Parsi Scrambled Eggs. It's the breakfast of champions. Use the powder in the cooking and then grate the root over the top. Delicious!
P.S. Australians born in Australia tend to pronounce this plant/spice without the 'r' and with the 'tu' and in Tuesday. ie ' Tu-meric'. We all know that this is wrong and that the correct pronunciation is with the 'r' and the 'tur' as in 'turban': Turmeric. Feel free to argue with me but I know I am right.
Anyway to make the title work I've adopted the Aussie pronunciation.