Turmeric
A vibrant yellow spice with an earthy flavour, derived from the rhizome of the ginger family, used in curry mixes, rice, soups and marinades.
What it offers and why to use it
Turmeric can be used fresh or ground. Its pigment, curcumin, easily stains, so it's best to handle it with utensils that can be cleaned easily. A small amount is sufficient in cooking.
Earthy, warm and slightly bitter, with a subtle aroma that intensifies when cooked with fat.
From shopping to cooking
Choose
Ground turmeric should have a vibrant colour, a clean aroma and a well-sealed packaging. Avoid products that are faded, damp or without a visible date.
Store
Store in an airtight container, away from light, heat and moisture. Fresh root should be kept refrigerated and wrapped.
Prepare
It is used in curries, marinades, rice, soups, smoothies and vegetables. Toast it for only a few seconds to prevent it from becoming bitter.
How to make the most of it
Good pairings
It pairs well with ginger, black pepper, coconut, lemon, chickpeas, chicken, cauliflower, rice and olive oil.
How to substitute it
A small amount of mild curry powder can be used to add colour, although the flavour will be different.
Recipes with turmeric
Savoury parmesan and turmeric shortbread
Vegetarian Includes 3 h 30 min resting
Pork secreto with mango chutney
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