Turmeric · 에티오피아

Ethiopian Turmeric (or called Erd) has a golden color and aroma which enriches Ethiopian culinary recipes such as Alicha dishes and other mild stews and dishes. Ethiopia turmeric (Curcuma longa) is a spice of the same family as ginger that thrives in warm subtropical temperatures of at least 20° Celsius. It also requires a high level of rainfall to grow well which conforms to the agricultural south of Ethiopia. The rhizomes are the main producers of powder that serves as culinary additives. In Amharic culture, the yellow powder is common as a food spicing curry. Its mildly bitter taste is what makes the rhizome a major export from the country. The crop had its original home in southern Asia.