Turmeric’s warm aroma, bright colour, and gingery/peppery taste are relied upon in cooking throughout Asia. It’s best known as the spice that gives curry powder its distinctive colour.
Botanical name: Curcuma longa L.
The golden hue of turmeric brightens curries, condiments, and egg, fish, and grain dishes. Its taste is warmly aromatic–a bit like ginger and pepper. In India turmeric is often used to color sweet dishes, while in Morocco it’s used to spice meat, (especially lamb) and vegetables. It’s used with fish, in baked goods, meat and meat products, prepared mustards and pickles, broths, cheeses, dressings, grains, egg recipes, and soups. Try it with artichokes and potatoes and in rice dishes. And combine it with coriander and cinnamon for a spicy meat or poultry rub.