turmeric
A bright orange-yellow root, most often sold dried and ground, with an earthy, slightly bitter, faintly peppery flavor -- used as much for its intense color as its flavor, since a small amount tints a whole dish golden-yellow. A key spice in curries and mustard, and in small amounts adds warmth and color to soups and stews.
Buying guidance
Ground turmeric is the common pantry form; fresh turmeric root (looks like a smaller, orange-fleshed cousin of ginger) is sold in some grocery stores and has a brighter, more peppery flavor. A recipe calling for turmeric without specifying usually means ground.
Substitutions
- Fresh turmeric root, grated -- more vibrant flavor, use roughly a tablespoon of fresh for every teaspoon of ground called for.
- Curry powder -- already contains turmeric among other spices, works where a fuller curry flavor (not just the color) is welcome.
- Saffron, for color only -- a very different flavor, and far more expensive, but a color-only substitute if that's all that's needed.
Tips & common mistakes
Its pigment stains cutting boards, plastic containers, and even hands quite persistently -- a quick rinse right after use, rather than letting it sit, keeps stains from setting.
Storage
Ground turmeric keeps for a year or more in a sealed container away from light, though its color and flavor fade gradually. Fresh turmeric root keeps refrigerated for a couple of weeks, similar to fresh ginger, or can be frozen whole for longer storage.