Turmeric is all the rage for its purported health benefits. Most of us know turmeric as a brilliant orange powder used in Indian and Southeast Asian cooking. It’s one of the primary ingredients in curry powder. And lately, “golden milk”—a sort of spicy turmeric tea—is trending in everyone’s Instagram feed.
From a culinary perspective, turmeric adds a warm spiciness and a vivid hue to food. On the health front, turmeric’s big claim to fame is its anti-inflammatory properties. It’s also being studied as a natural hedge against Alzheimer’s disease.
From a culinary perspective, turmeric adds a warm spiciness and a vivid hue to food. On the health front, turmeric’s big claim to fame is its anti-inflammatory properties.
Ground turmeric has long been a staple in my spice cabinet. But a few weeks ago, I came across fresh turmeric in the produce section of my local natural food store. It looks a little bit like ginger root (or if you’re in a more ghoulish frame of mind, a bit like large insect larvae). Having never seen it before, I bought a couple of pounds and brought it home to experiment.
Although it took me a little while (and some orange-stained fingers) to figure out what to do with it, I’m now a hardcore fan.
What does fresh turmeric taste like?
The flavor of fresh turmeric is much different than the powdered turmeric you may be used to. Both have a warm, pungent flavor that’s unlike any other spice I can think of. The fresh root is brighter, more aromatic, and a bit less bitter than the powdered form.
If you’ve ever had anything made with curry powder, then you’ve had turmeric. But with it can be hard to separate the flavor of the turmeric from all the other strong flavors in curry. If curry is the only place you’ve ever encountered turmeric, it’s really fun to experience the spice on its own and experiment with other combinations.
If you’ve ever had anything made with curry powder, then you’ve had turmeric.
Because it’s got such a strong flavor, turmeric works well with other strong spices. Try combining it with other warm spices like ginger, cardamom, and cinnamon. You can take it in a more savory direction by combining with cumin, coriander, mustard, and black pepper.
Use these jazzy spice blends to perk up foods that are mild in flavor, such as lentils, dried beans, potatoes, and other root vegetables, rice and other grains, and milk.
Here are ten fun things to do with turmeric, along with a few tips on how to...
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