Turmeric

Guide Note

Used extensively in Indian cuisine, turmeric is a pungent, buttery, peppery spice with a distinctive bright yellow color. It is a key ingredient in the making of curry powder.

Turmeric comes from the dried, ground root of a herbaceous perennial plant that is a member of the ginger family and is native to tropical South Asia.

In Ayurvedic medicine, turmeric is used as an antiseptic for bruises, cuts, and burns, and is believed to help sooth stomach problems.

Fast Facts

1. Scientific name: Curcuma longa
2. High in manganese and iron
3. Used as yellow dye
4. Powerful anti-inflammatory
5. Common ingredient in curry powder
6. Ingredient in Worcestershire Sauce
7. Can be substituted for saffron for color, but not flavor
8. An ingredient in How to Make Curry Powder

Recipe for Curry Powder

1. 2 dried red chiles, stemmed
2. 1 tablespoon coriander seeds
3. 1 tablespoon fennel seeds
4. 1 teaspoon cumin seeds
5. 1 teaspoon ground mace
6. 1 teaspoon ground white pepper
7. 1/2 teaspoon turmeric

Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet.

Place mace, white pepper, and turmeric in spice mill or grinder. Add cooled spice mixture. Grind to powder.

DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

Test-kitchen tip: Any leftover curry powder would be delicious mixed into the filling for deviled eggs, sprinkled over quartered new potatoes before roasting, or stirred into yogurt and served with pita chips or warm naan.

-Bon Appétit Magazine, April 2008