Turmeric

Turmeric (or tumeric) or is the rhizome or underground stem of a tropical plant (Curcuma longa) that is cultivated in Australia, Bengal, China, Java, Sri Lanka, Peru, Taiwan and the West Indies. It has a similar appearance to fresh ginger with a rough, knobbly, light brown skin and a dull orange interior that turns bright yellow when it is dried and powdered. It has an earthy and slightly acrid aroma and a warm, musky flavour with a harsh, bitter undertone.

Fresh turmeric is not widely available and is almost always sold dried and ground into a powder. It is particularly popular in Indian recipes, such as kedgeree, dhal and fish curries and is one of the main ingredients in curry powder. It is also used in North African cuisine to colour and flavour lamb and vegetables. Although it may be added to food as a flavouring, it is more commonly used to provide an attractive colour; its deep yellow ochre colour gives dark meat dishes a warm mahogany hue and turns light-coloured dishes such as fish, potatoes, potatoes and yogurt a sharp yellow. It is an important colouring agent for many pickles and condiments, including piccalilli and prepared mustard.

Although turmeric may be used in place of saffron to colour dishes, it has a very different flavour. Although both spices may be used to colour rice, turmeric should be used to colour vegetables and meat, whilst saffron is better for garlic, fennel, white wine, mussels and fish.