Ground turmeric is a seasoning staple in many culinary cultures. It can be bought ready-made at almost any grocery store or grocery store. Turmeric belongs to the ginger family. When harvested, it looks like a ginger root.
It has a bitter, pungent flavor found in many East Indian dishes, as well as West Indian hot spreads and curries. Turmeric has a bright orange color that turns golden yellow when dried. Turmeric is also known as Indian saffron.
1. Ground turmeric is added to masala (a mixture of Indian spices) to add flavor to dishes. Turmeric is added to curry powder and curry paste, as are ginger, pepper, cumin and coriander. Turmeric and other spices are dried on top of the oven, then ground and added to the masala.
2. Chicken dishes are seasoned with turmeric. Turmeric adds a warm, spicy flavor to chicken meat. Use it alone, or in combination with other spices for grating chicken, or as an addition to gravy. The finished chicken will have a delicious golden yellow color.
3. Ground turmeric is used in vegetable dishes or with beans and lentils to enhance flavor and color. It goes well with potato and cauliflower dishes. Turmeric also adds a spicy flavor to the vegetable curry.
4. For saffron or dried mustard recipes, you can use turmeric. It tastes milder than these spices, but gives the dish the same yellow color. American mustard is prepared on the basis of turmeric.
5. Fresh turmeric is used in sauces and broths for soup. Fresh turmeric is prepared for use in the same way as ginger root: peel and grate the bright orange pulp. Fresh turmeric has a subtler taste than dried turmeric.
