Turmeric may seem like an exotic spice, but most people consume it every day without even realizing it. Ground from the dried rhizome of a semi-aquatic plant native to the tropical forests of southern Asia, turmeric is featured in the chicken tikka masala served at your favorite Indian restaurant as well as in the mustard that topped the last ball park hot dog you had. It’s widely used as a coloring agent in a variety of processed and prepared foods, such as margarine, cheese, pickles, ice cream, orange juice, yogurt, cereals, and yellow cake mixes.
For the adventurous home cook, turmeric presents many culinary possibilities. It lends brilliant golden color to vegetables, soups, stews, meats and other foods and a sharp, earthy flavor with peppery undertones. It’s a key ingredient in curry powders and spice blends featured in Caribbean, Indian, Middle Eastern, North African and Asian cuisines. The spice also yields a vibrant yellow-to-gold dye that is used to add color to various textiles, including wool and leather.
