Turmeric is the rhizome of Curcuma longa, a plant in the ginger family. It is used fresh or dried and ground, and is valued for its earthy, slightly bitter flavour and strong yellow-orange colour. Turmeric is an important ingredient in many South Asian and Southeast Asian cuisines and is also used in spice blends, pickles and beverages.
Fresh turmeric resembles a small, orange-fleshed rhizome and can be grated, sliced or pounded into a paste. Dried ground turmeric is more concentrated and is commonly bloomed in oil with other spices. Its colour stains hands, clothing, cutting boards and equipment readily, so protect pale surfaces and clean promptly.
Turmeric contributes colour and an earthy, slightly peppery bitterness; it is not simply a colouring agent. Briefly cooking ground turmeric in fat can mellow its raw aroma and distribute it through a dish. Excessive quantities or prolonged scorching can make the finished food taste dusty or bitter.
Example: turmeric is used in curries, rice dishes, marinades, pickles, soups and some mustard preparations.
Chef’s tip: use a measured amount and balance turmeric with aromatics, acidity and other spices. Fresh and dried turmeric have different moisture and flavour concentrations, so they should not be substituted gram-for-gram without adjustment.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
