Turmeric

Turmeric is a vibrant yellow-orange spice known for its earthy, slightly bitter, and peppery flavor with a hint of ginger. It is a perennial plant of the ginger family and is available year-round, with peak season in the tropical regions from August to November. Turmeric is a cornerstone in South Asian and Middle Eastern cuisines, commonly used in curries, rice dishes, and as a coloring agent. It is also gaining popularity in Western cuisines for its color and health benefits.

Turmeric Synonyms

Curcuma
Indian saffron
Haldi

Different Forms/Types of Turmeric

Ground

Dried and ground turmeric is a fine, yellow-orange powder commonly used in spice blends and as a coloring agent in dishes.

Fresh root

Turmeric is most commonly found as a fresh root, similar in appearance to ginger, with a bright orange flesh that is aromatic and slightly bitter.

Supplement capsules

Turmeric or its active compound, curcumin, is available in capsule form, often with added piperine to enhance absorption.

How to Choose Turmeric

When selecting fresh turmeric, look for firm roots with smooth, unblemished skin. The color should be vibrant, indicating freshness. For ground turmeric, choose brands that offer organic, non-irradiated spices to ensure quality and flavor. The color of the ground spice should be a bright, deep yellow-orange with a pungent, slightly bitter aroma.

Cooking/Prep Tips for Turmeric

Turmeric is a vibrant spice that brings color, earthiness, and subtle bitterness to dishes. For intermediate and expert home cooks, it's important to understand that turmeric's potency can vary between fresh and dried forms. Fresh turmeric should be peeled, similar to ginger, before grating or slicing it into dishes. When using dried turmeric, be aware that it can stain utensils and surfaces, so handle with care. To unlock its full flavor, it's best to cook turmeric with a fat source, such as oil or ghee, and combine it with black pepper to enhance its absorption and benefits. Turmeric is also fat-soluble, so incorporating it into dishes with a fat component will distribute its flavor more effectively.

Shelf Life of Turmeric

Fresh turmeric root should be stored in the refrigerator, wrapped in paper towels and placed in an airtight container or zip-top bag. It can last for 2-3 weeks. Ground turmeric should be stored in a cool, dark place in an airtight container to prevent loss of flavor and color; it typically has a shelf life of about 2-3 years. Supplement capsules should be stored as per the instructions on the bottle, usually in a cool, dry place.

Recommended Brands for Turmeric

ground turmeric: Simply Organic

fresh turmeric root: Local farmers' markets or organic produce suppliers

supplement capsules: Gaia Herbs or Nature's Way

Cooking Techniques for Turmeric

Blooming: This technique involves cooking dried turmeric in hot oil for a brief period. It releases the spice's flavors and colors before adding other ingredients. This is particularly effective in curry pastes or when starting a dish with a roux.

Steeping: Turmeric can be steeped in hot water or milk to create teas and infusions, which can then be used in various recipes, including soups and sauces. This method allows the spice's essence to permeate the liquid.

Marinating: Fresh or dried turmeric can be used in marinades to impart its flavor and color to proteins or vegetables. The marinating process allows the turmeric to tenderize and flavor the ingredients before cooking.

Popular Turmeric Recipes

Turmeric Latte (Golden Milk)
Chicken Tikka Masala
Turmeric Roasted Cauliflower

Turmeric Nutritional Information (100g)

fat: 3.25 g
fiber: 22.7 g
sugar: 3.21 g
protein: 9.68 g
calories: 312 kcal
carbohydrates: 67.14 g

Flavor Combinations

Turmeric pairs well with ingredients that complement its warm and earthy qualities. It works particularly well with ginger, cumin, and coriander in spice blends. Coconut milk, lemon, and honey can balance its bitterness, while lentils, rice, and root vegetables like carrots and sweet potatoes are excellent bases for its flavor. Turmeric is a staple in Indian, Middle Eastern, and Southeast Asian cuisines, often used in curries, rice dishes, and soups.

Allergen Information

Turmeric is not a common allergen, but some individuals may experience contact dermatitis or a mild allergic reaction. Those with gallbladder problems should consult a healthcare provider before consuming large amounts of turmeric.

Recipes with Turmeric

Turmeric Fried Rice