How to Use Turmeric in Cooking

Turmeric is a common ingredient in Indian and Middle Eastern cuisine, commonly used as a substitute for saffron because of its similar flavor and ability to turn food a golden color. It can be add zest to any dish and is frequently used along with a number of other spices to create a curry flavor. Turmeric is also a commonly used ingredient in Chinese medicine, although there is little evidence that it has real medicinal use.

Instructions

1. Add turmeric, curry powder, cayenne pepper and ginger to a potato salad to give it a spicy and savory kick. Use about half a teaspoon of the turmeric and cayenne pepper and a teaspoon of the curry powder and ginger.

2. Use turmeric in any recipe for Worcestershire sauce to add some heat. Use about a half teaspoon to a teaspoon.

3. Throw some turmeric, along with cayenne pepper, onion and garlic powder and a couple of bouillon cubes, in with your rice and you'll get delicious yellow colored rice. For each cup of rice use 1/4 teaspoon of turmeric, a pinch of the cayenne pepper, 1/8 teaspoon of garlic pepper, 1/2 teaspoon of onion powder and 3 bouillon cubes.

4. Adding turmeric, along with spices like cayenne or chili powder, to a pickling recipe can make deliciously spicy pickles. Use about a tablespoon of the turmeric and about a quarter tablespoon of the cayenne or chili powder.

5. Combine 1/2 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon chili powder and 1/2 teaspoon salt to make a quick curry powder that goes great with chicken or vegetables.

Tips & Warnings

• Dried mustard can serve as a substitute for turmeric. Turmeric is best stored in a cool dry place for no more than 6 months.

• Avoid getting turmeric on your clothes. It can stain them yellow. Turmeric can get a medicinal taste if overused so if you're experimenting start with a quarter to half a teaspoon.

References

• Recipe Zaar
• About.com