Turmeric is a radiant golden spice that’s a common ingredient in spice blends from the Caribbean, Indonesia, India, North Africa and the Middle East. Originating from India and Southeast Asia, pure turmeric is a member of the ginger family and is used to add flavor and color to a variety of dishes. Ground turmeric, the common form sold in grocery stores and spice markets, is derived from the dried turmeric root which is then ground into a fine powder.
The flesh of the Turmeric rhizome is orange-brown, yellow or reddish-yellow in color. Ground dried turmeric is soft and fine and bright yellow-orange in color. Compounds in turmeric called “curcuminoids” are responsible for its bright color.
Turmeric is sacred in the Hindu religion and a turmeric dyed string known as the mangala sutra is worn by brides to signify readiness to marry and manage a household. Turmeric is also used to dye clothing and has been used for centuries to create the bright yellow hue of Buddhist robes.
Cooking Tips
Turmeric is best when paired with other spices and herbs such as warm spices with complimentary flavor profiles such as cinnamon, black pepper, and ginger. Partner turmeric with coconut milk to create authentic homemade curries or golden milk. Use turmeric to add a splash of color and flavor to your favorite dishes. Add 1/4 tsp to the water when cooking 1 cup rice to give a yellow color. Or try adding ½ teaspoon of turmeric to store bought (or homemade) mac and cheese for a healthful and colorful boost. Fresh turmeric can be found in some gourmet markets. Before using, peel as you would ginger root. The root can then be grated or chopped.
Helpful tip: turmeric can stain cooking equipment. To combat this, you can coat wooden utensils with mineral oil before use or try washing out stains using a mix of baking soda, soap, and hot water.
Culinary Uses
Most turmeric is used in the dried powder form to impart a golden yellow color. Turmeric is used in spice blends of the Caribbean, India, North Africa, the Middle East, and Indonesia such as curry powder and rendangs. It is the main ingredient in Madras style yellow curry powder, which was invented by the British in the 19th century. Turmeric is used in a hot drink called “turmeric latte” or “golden milk” that is made with coconut milk. In addition to its use as a flavoring, turmeric is a powerful coloring agent. It is traditionally used to color and flavor prepared mustard, pickles, relish, chutneys, and rice dishes as well as butter and cheese.
Flavor Characteristics
Bitter, green, medicinal, minty, musty, and woody