Turmeric
Turmeric has a beautiful earthy, woody, floral, and slightly bitter flavor.
I love to enhance my homemade chai tea lattes and soups with freshly sliced turmeric for added health benefits. As with any herbs and spices, there is a slight difference between fresh and dried. Fresh spices are more aromatic and deeper in flavor, and you can use less to bring out the flavors, but they are not readily available. Fresh turmeric root can be found in places like Whole Foods and health foods stores, but they are expensive. You can get them cheaper at any Asian food market.
Kitchen Creativity
Turmeric works well in complex blends, where its pungent earthiness acts as a base to help to bind other flavors together. Add sparingly if it is to be used independently so that the bitter notes do not overwhelm.
Releasing the Flavors
Frying in fat causes flavor compound molecules to disperse and form new compounds. This only happens above 130°C (266°F), so it does not occur in boiling water.
Suggested Uses
Fish - Stir together turmeric, yogurt, and crushed garlic, then spoon over fish fillets before grilling.
Lamb & pork - Combine with paprika, lightly crushed cumin, and oil for a meat rub, and massage into the skin before roasting.
Squash & cauliflower - Mix a teaspoonful with oil and honey, and toss with vegetables before roasting.
White chocolate - Add a good pinch of cupcake batter and chunks of white chocolate.
Pickles - Include these slices of fresh rhizome in fish and vegetable pickles.
Highlighted Benefits
The curcuminoid compound found in turmeric may help reduce inflammation and lower blood cholesterol and is antiviral, antioxidant, and anti-inflammatory.
Fun Fact
Monks use turmeric to dye their robes.
