1. You will need a piece of the rhizome (the large root) with buds (eyes). In a pot, choose a large model about 50cm deep, because the plant needs space to spread. In the ground, plan a space of 50cm x 70cm between the plants.
2. Use only one rhizome per hole or pot. Keep the site free of pests and diseases with the necessary treatments before planting, and apply fertilizer. Complementary organic fertilization is recommended 30 days after planting.
3. Germination at low temperatures will be very slow and the rhizomes could rot instead of germinating. The soil temperature should be between 20 and 35 degrees, with direct sunlight. In Brazil as in Madagascar, this is not difficult to maintain; in cold regions, try a germination chamber with a heating pad.
4. The soil should be clayey, fertile, well-drained and rich in organic matter — a mixture of sand and cattle manure in a ratio of 3 to 1. Chicken manure or organic compost are also good alternatives. Dig the pits about 4cm deep.
5. Irrigate the whole plant daily with a watering can. Stop this operation 15 days before the start of the flower harvest, which must be done manually. The flowers appear about 120 days after planting and can already be harvested.
6. Potted turmeric requires extra vigilance because it dries out much faster than in the ground — use pots with large drainage holes and water regularly.
7. Few disease or pest problems to fear as long as the soil does not become too dry or too wet. In case of snails or slugs, an application of diatomaceous earth is your best solution.
8. Harvesting: A good indication of the right time is when the aerial part of the plant dries up and falls to the ground (about ten months after planting). At this stage, the rhizomes have intense yellow pigments. The plant usually has an average height of about 37cm and, on average, eight leaves.
9. Harvest the roots after 10 months generally, and keep a few for planting the following year. Turmeric is ready to be harvested when the leaves and stem begin to turn brown and dry, about 7 to 10 months after planting. Cut the stems about an inch above the rhizome mass and wash them well before eating.
10. The flowers and leaves of Curcuma longa are also edible and can be used in different dishes.

When to plant? Generally, turmeric is planted in winter to be harvested in the autumn or following winter. As it is a tropical plant, the climate of Madagascar and Brazil is naturally more suitable for it — do not forget to keep your turmeric plant very warm if you live in a temperate climate.

How much to use?

Turmeric has a subtle but very characteristic flavor, you should not over-dose it for the result to be perfect. You can add a unique touch of flavor with one teaspoon per person of powdered or freshly ground turmeric. The best advice is to taste your preparation and add a little more turmeric if necessary — cooking is a creative experience, feel free to explore.

From India to the West Indies: the great cuisines of turmeric

• India and Reunion: Aloo Gobi, Chapati, Dal, Samosas, Tandoori chicken, Bebinca, Tikka Masala, Raita, naans, Biryani chicken, curries, lassi, achards, pickles, batata vada, thoran, bojé — central element of Madras curry, tandoori masala and vadouvan.
• Oriental cuisines and Morocco: used to flavor white meats (turkey, chicken), vegetables and mushrooms. In Morocco, it is widely used to flavor potatoes and onions, in addition to spices for couscous and ras el hanout.
• Creole cuisine: present in spices for colombo in the West Indies and massalé on Reunion Island, to thicken sauces and soften the acidity of dishes.
• Indonesia and Malaysia: key ingredient in Rendang and Nasi Kuning, a festive spiced rice dish (lemongrass, cinnamon, clove, chili, coriander, pandanus and salam leaves, galangal rhizome). Also present in satay blends, ayam bakar, gulai, ayam goreng, soto and tumpeng.

Turmeric has a mild, warm flavor and can be used in almost any dish, including desserts — even added to pancake or waffle batter with just half a teaspoon. You can also prepare a mixture called "curcumin", combining turmeric and cumin, highly prized for coloring crepe batter. In Brazil, we like to mix it with cumin to sprinkle on dishes.

Chef Arnaud's Express Recipe (Apogée Bar): Turmeric Rice with Sun-Dried Tomatoes and Mozzarella

Ingredients: 1 cup of rice, 1 tbsp oil, 1 tbsp turmeric powder, 1 garlic clove, 2 cups of boiling water, 5 sun-dried tomatoes, 100g mozzarella, salt, Madagascar black pepper.

Preparation: put the oil, garlic and rice in a pan and sauté. Add the water and turmeric powder, let cook. Once cooked, add the sun-dried tomato and mozzarella. Finish with a pinch or two grinds of Madagascar black pepper.

• Storage away from light and any temperature shock: store in a cool, dry place, away from UV rays which change the color of the powder — ideally in a cupboard for jars.
• Storage in the refrigerator: in an airtight container, to prolong freshness for several months. Beware of condensation, you need a perfectly closed jar.
• Freezing: possible for turmeric root (resealable bag or airtight container) — this method is not valid for the powder.
• Keep away from strong spices: never next to allspice or cloves, because turmeric can take on their flavor — like vanilla, it's a chameleon.