Turmeric
A little golden color goes a long way! Ground turmeric brings a warm, earthy flavor with a slightly bitter edge and a brilliant yellow color to your cooking.
Uses
Stir turmeric into curries, rice, soups, stews, and beans, or sprinkle it over vegetables before roasting. It also works well in egg dishes and homemade mustard. Start with a small amount—its color and flavor travel far.
From the Colonel
This spice goes back before Biblical times when it was used primarily to make perfumes, a testament to its exotic fragrance. It is mentioned in Sanskrit writings. We have records of turmeric being used back as far as 600 BC. This relative of the ginger family is used both for its flavor as well as for its color. When peeled, dried, and ground it has a bright gold and yellow color. It is used most often in curries. It is also a primary ingredient in American yellow mustard. It is what gives American mustard its yellow color and not the ground mustard seed that is also an important ingredient. Turmeric is also an ingredient in Worcestershire sauce. It is often used lightly in dishes as a substitute for the much more expensive saffron.
Two Quick Recipes
Golden Turmeric Rice
Combine 1 cup long-grain white rice, 2 cups broth, ½ teaspoon turmeric, and 1 tablespoon butter in a saucepan. Bring to a boil, cover, and simmer on low for 15–18 minutes, until the rice is tender and liquid is absorbed. Remove from heat, let stand covered for 5 minutes, and fluff.
Golden Roasted Potatoes
Toss 1 pound chopped potatoes with 1 tablespoon olive oil, ½ teaspoon turmeric, ½ teaspoon garlic powder, and salt and pepper to taste. Roast at 425°F for 30–35 minutes, turning halfway through, until golden and tender.