How to use turmeric in cooking

Ground turmeric – based seasoning in many culinary cultures. You can buy it ready-made in almost any food store or grocery. Turmeric belongs to the family of ginger. When it is collected, in appearance it resembles a ginger root.

It has a bitter spicy taste that is found in many East Indian dishes, as well as in West Indian spicy pastes and curry. Turmeric has a bright orange color, which when dried turns a Golden-yellow. Turmeric also known as Indian saffron.

 

1. Ground turmeric is added to masala (mixture of Indian spices) to flavor dishes. Turmeric is added to curry powder and curry paste as ginger, pepper, cumin and coriander. Turmeric and other spices are dried on top of the furnace, and then ground and added to masala.

2. Turmeric seasoned chicken dishes. Turmeric adds a warm spicy taste of chicken meat. Use only her or in combination with other spices to coat chicken or as a Supplement to the gravy. The finished chicken will have a delicious Golden yellow.

3. Ground turmeric is used in vegetable dishes or with beans and lentils to improve the taste and color. It is well suited to dishes of potatoes and cauliflower. Turmeric also adds a spicy flavor to vegetable curry.

4. For recipes with saffron, or dried mustard you can use turmeric. It has a milder flavor than these spices, but gives the dish the yellow color. On the basis of turmeric is prepared American mustard.

5. Fresh turmeric is used in sauces and broths for soup. Fresh turmeric is prepared to use the same as ginger root: it is necessary to peel and grate a bright orange pulp. Have fresh turmeric for a more subtle flavor than dried.