Hailed as a trendy root, but once humbly thought of as the poor man’s saffron, turmeric is now glowing.
In its raw state, turmeric is a small, knotty, fingerlike rhizome resembling it’s more familiar family member, ginger. More often than not you will find it in powdered form ranging in color from bright yellow to golden orange.
Even Kraft Macaroni & Cheese has replaced synthetic food colors Yellow 5 and Yellow 6 with turmeric as a natural, alternative coloring agent.
The Montreal food scene represents a spin on French food that highlights local ingredients such as maple syrup, root vegetables, and game, such as caribou, goose, and wapiti, as well as lamb and emu.
Known for its comfort food as well as adventurous plates that lure travelers to the area. Salmon and mussels are also frequently used in local dishes. Strongest influences on the cuisine are that of Ireland and France, both of which are the largest ethnic groups in Quebec.
A few years back, food sleuths and cocktail enthusiasts started to experiment with the shrub, a colonial-era fruit preparation that’s making a comeback. The historical term is slippery, referring to any number of fruit-based drinks, but in general, the shrub was a mixture of whole fruit or fruit juice and vinegar or spirits.