Turmeric leaves

Curcuma longa

leaf · herb

Large fragrant turmeric leaves, shredded into rendang or used to wrap steamed rice cakes (patoleo of Goa).

Origin

Malaysia, Indonesia; west coast of India

Season (United States)

all year round

Preparation

Shredded very finely, the leaf cooks at length in rendang or curry and is eaten with it; whole, it wraps a rice cake for steaming and is left aside.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

In Goa and Karnataka, the Feast of the Assumption is celebrated with patoleo cooked in these leaves.