What Foods Should Turmeric Be Used In?
Turmeric is a bright yellow spice which bleeds its vibrant color into foods cooked with it. Turmeric is a colorful flavoring with a woody, bitter taste, and research in complementary medicine suggests that it might control inflammation and dyspepsia. The yellow color can dye hands and clothing, so use caution when cooking with turmeric. Does this Spark an idea?
Other People Are Reading
-
Curries
-
Curries are rich stews or sauces incorporating several spices into a thick mixture served with meat. Indian and Thai curries rely on turmeric for their coloring and pleasantly bitter pungency. Western cooks shorten the preparation time by using ground curry spice mixes instead of grinding the spices fresh. In America, curry powder spice mixes contain 25 to 50 percent turmeric by weight.
Prepared Mustard
-
Turmeric is added to crushed mustard seeds to create the distinctive yellow hue of American mustard. The spice's woody flavor is overshadowed by the pungent mustard seeds. The comparatively mild turmeric makes an appropriate filler without altering the taste of the mustard.
-
Yellow Rice
-
Yellow rice is a colorful, more flavorful side dish than plain white rice. Turmeric is added to the rice as it cooks. The result is a bright yellow rice with the notable flavor of turmeric. Other pale, bland grains or vegetables can be made more flavorful with the addition of turmeric to the cooking water. Potatoes, cauliflower and couscous all benefit. Add the spice early to infuse it throughout the food rather than just dusting the exterior.
Thai Cuisine
-
Native to Southeast Asia, turmeric is used extensively in its fresh form in Thailand and other nations of the region. In its fresh form turmeric is a rhizome with a mild, almost sweet flavor. Grated, fresh turmeric is added to Thai curries, which have a coconut milk base; soups; desserts; fried snacks and stir-fry dishes.
-
References
Resources
- Photo Credit Digital Vision./Digital Vision/Getty Images
