Turmeric

Turmeric is a bright, golden spice made from the root of Curcuma longa. Known for its deep yellow-orange color and warm, earthy, slightly bitter taste, it is widely used in Indian and Asian cooking. Turmeric is a key ingredient in curry powders and is commonly added to curries, rice dishes, soups, marinades, mustards, pickles and even Jamaican Patty dough for both flavor and natural color.

Turmeric has a warm, earthy aroma with a peppery, faintly bitter edge and a hint of ginger. It stains everything it touches a vivid yellow, which is why it is also called Indian saffron, and it is known as haldi in Hindi and Urdu and kurkum in Arabic. It is the main source of colour in most curry powders and in many rice, lentil and vegetable dishes.

Outside the kitchen, turmeric has a long history in traditional dye-making and natural coloring, valued for the same vivid pigment that gives curries their signature golden hue.

Whether used for cooking or natural coloring, turmeric is a versatile pantry staple.

How to use it

Use half a teaspoon to one teaspoon for a pot of dal, curry or rice serving four, or about a teaspoon per 500g of meat or vegetables in a marinade. Technique tip: stir it into hot oil or ghee for about thirty seconds before adding any liquid, since raw turmeric tastes dusty and bitter, and take care with light countertops and cutting boards, which it stains. Store it in an airtight jar away from light and heat.

Botanical Name: Curcuma longa
Also known as: Haldi, Haridra, Indian Saffron, Kurkum, Curcumin, Turmeric Root, زردچوبه, 薑黃, كركم