Turmeric
Also called haldi
Turmeric colors food gold, tastes earthy and a bit bitter, and dissolves best in fat.
Flavor profile
Aroma: earthy, musky, mustardy
Good to know
Origin: South Asia
Forms: ground, fresh root
Storage: Keep ground turmeric in a sealed jar; it stains everything, so use a dark spoon.
How to use turmeric
Cook it in oil
Raw powder tastes chalky. Fry it briefly in oil to remove rawness and spread color.
Use a small amount
A teaspoon can color an entire pot. More than that and it turns bitter.
What goes with turmeric
- Lentil. Turmeric's earthy warmth is the classic seasoning for lentil dal.
- Black pepper. Pepper's sharp heat cuts turmeric's muddy earthiness, a staple pairing in curries.
- Cumin. Both turmeric and cumin share earthy and warm aroma compounds.
- Ginger. Ginger's pungency heightens turmeric's earthy warmth.
- Coriander Seed. The citrusy note of coriander seeds balances turmeric's earthiness.
- Cauliflower. Turmeric's earthy warmth and golden color stand out against mild cauliflower.
- Chicken thigh. Turmeric's earthy warmth flavors chicken thigh and colors its juices gold.
- Mustard Seed. Turmeric adds earthy color and flavor beside mustard seed's sharp pungency in curries and pickles.
- Potato. Turmeric's earthy, mustardy notes color and season potato in Indian curries.
- Pumpkin. Turmeric's earthy warmth matches pumpkin in curries and soups.
Mistakes to avoid
- Adding it dry at the end, where it tastes raw.
- Using too much, which makes the dish bitter and metallic.
Ideas for tonight
- Fry in oil with onion before adding lentils.
- Stir into rice while it cooks for golden grains.
- Whisk a pinch into a creamy dressing.
Turmeric: questions
What does turmeric taste like?
Turmeric colors food gold, tastes earthy and a bit bitter, and dissolves best in fat. Its strongest notes are earthy, warm, bitter, with an aroma that is earthy, musky, mustardy.
What goes well with turmeric?
Turmeric pairs best with lentil, black pepper, cumin, ginger, coriander seed. Turmeric's earthy warmth is the classic seasoning for lentil dal.
How do you use turmeric in cooking?
Cook it in oil: raw powder tastes chalky. Fry it briefly in oil to remove rawness and spread color.
How should you store turmeric?
Keep ground turmeric in a sealed jar; it stains everything, so use a dark spoon.
What is the most common mistake with turmeric?
Adding it dry at the end, where it tastes raw.
