Turmeric ground

also: curcuma, turmeric, turmeric, false saffron, Indian saffron, tumerek, haldi

Description:
Turmeric is probably more associated with the cuisine of India than any other spice. Indians have been cultivating the root for at least 500 years. But turmeric has also found its way into regional cuisines in Thailand, Vietnam, North and East Africa.

The earthy, slightly peppery-bitter aroma refines stews of all kinds, lentil and bean dishes, soups and, in India, above all potato curries. In Europe, its use is usually limited to coloring dishes such as mustard. Turmeric is included in almost all curry blends and is responsible for its intense yellow color.

Uses:
Although turmeric has a very unobtrusive flavor it is usually used sparingly for seasoning. You can add turmeric already at the beginning of the preparation. Fry the powder in a little fat to enhance the coloring effect.
 
Known dishes:
Potato curry, dals, samosa, harira, gheimeh, golden milk.

Aroma/Taste:
earthy, peppery-bitter.

Harmonizes with:
Chili, galangal, ginger, garlic, cumin, paprika, bell pepper, lemongrass.

Origin:
India