Turmeric
Turmeric is a member of the ginger family and in some Asian countries, it is called tumeric or kunyit. The dried roots of the plant are ground into a deep yellow spice that is then used to flavor curries and other South Asian cuisine dishes. Turmeric powder is used in many Indian dishes. Its flavor is peppery, warm and bitter with a fragrance that is reminiscent of orange and ginger. Although it is best identified as an ingredient in the making of curry, it also gives ballpark mustard its bright yellow color.
Turmeric has many uses including that of being an ingredient in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, biscuits, popcorn-color, sweets, cake icings, cereals, sauces, gelatins, and much more. It is also an essential ingredient in most commercially sold curry powders.
Besides flavoring foods, turmeric is also used as a food additive to protect food products from sunlight. In this capacity, the oleoresin is used for oil-containing products while the curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for products containing water. Sometimes over-coloring is used to make up for fading.
Combined with annatto, turmeric is also used to color cheeses, dry mixes, salad dressings, winter butter and margarine. It also gives a yellow color to some prepared mustards, canned chicken broths, and other foods. Some other uses for turmeric include the following:
- Spice ingredient in Momos, a traditional South Asian dish
- Add to egg salad for a bolder yellow color
- Mix brown rice, raisins, and cashews and season with turmeric, cumin, and coriander.
- Though an ingredient in curry powder, some people like to add a little extra turmeric during the preparation of curries.
- Can be used to complement recipes that call for lentils
- Add to salad dressings for an orange-yellow color.
