Taste: Sweet, slightly bitter, musky, nutty taste. More often used for the color it imparts rather than the flavor.
Look: Orange root (when fresh) and an orange-yellow powder when dried.
Smell: Bright, floral scent.
An essential component of most curries, vegetables, dals, meat, poultry and fish dishes.
Often used as a coloring agent.
Pairs well with allspice, black pepper, caraway, cardamom, cinnamon, coconut, ginger, and onion.
- Raw turmeric is a bit harsh. To mellow out the flavors, head oil in a pan and sprinkle with turmeric. Stir with a wooden spoon so that it doesn’t burn. If you cannot smell its aromatic perfume, then the turmeric is expired.
- Turmeric is not recommended for dairy dishes, since it masks its flavor.
- Beware! Turmeric is used for dye, so be careful around your clothes. And do not be surprised if cutting the fresh root leaves some yellow on your fingers or using the powdered in a dish stains a Tupperware.
- Anti-cancer, antiseptic, and anti-inflammatory (curcumin)
- Prevents heart disease, Alzheimers, and arthritis
- Purifies the blood and increases circulation
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.