Turmeric

About

Turmeric, whether used fresh as an orange rhizome or as ground yellow spice, is visually striking but has a relatively mild flavor at typical quantities, with aromatic notes reminiscent of ginger, bay, and a fresh, carrot-like woodiness. It suits savory dishes well but also works in sweet contexts, such as the Indian golden milk drink haldi doodh. Its broad, unobtrusive flavor makes it an excellent base for complex spice blends and a good introduction to spice for those unfamiliar with it, especially since its slight bitterness mellows with cooking.

Pairs well with turmeric

• CiLemonLemon juice's deodorizing sourness helps cut through both the staining and the dusty flavor that fresh or ground turmeric can leave…
• SpCinnamonLa Kama, a Moroccan spice blend of turmeric, cinnamon, and nutmeg, is a simpler counterpart to the more elaborate ras el hanout.
• CrCoconutTurmeric-scented coconut milk tastes like a mild, creamy curry; Alison Roman's chickpea, turmeric and coconut stew shows how much turmeric…
• CiGingerTurmeric belongs to the same family as ginger, Zingiberaceae, and both are rhizomes we eat as roots.
• FfVanillaVanilla's familiar, comforting flavor can make an unusual pairing like turmeric feel more approachable.
• WoCarrotTurmeric's flavor tends to disappear when combined with carrot, becoming difficult to detect on its own.
• RoCoffeeA now-discontinued turmeric-spiced coffee blend from London's Algerian Coffee Stores combined turmeric, cinnamon, ginger and black pepper…
• BrMisoMiso soup with turmeric combines well: the salty miso amplifies turmeric's flavor, while turmeric's herbal, vegetal notes add a depth to…
• SpPeppercornTurmeric and black pepper, often paired for their health benefits, flavor the warm drink haldi doodh (golden milk or turmeric latte), hot…
• MuMustardTurmeric gives classic yellow mustard its color, and its flavor contribution depends on which seeds the mustard is made with.
• SuCauliflowerThe two combine in piccalilli, a bright yellow British relish of chopped vegetables, cauliflower being the star, cooked in a sweetened,…
• EaChickpeaA reliable pairing in Indian dishes, tagines and pilafs, though whole chickpeas absorb flavor poorly; split chickpeas like chana dal take…
• EaLentilTurmeric is often the only spice cooked into dal as it simmers, forming a flavor base that other aromatics build on later via a tarka (a…
• EaBlack beanTurmeric is rarely paired with black beans, but its notes of ginger, carrot and bay leaf work well with them: ground turmeric sprinkled…
• SpFenugreekTurmeric supplies color and fenugreek supplies flavor in old-style British curry powder, a pairing built on contrast: turmeric stains…
• EaSplit peaYellow split peas resemble chana dal but lack its strong sulphurous tang; turmeric masks the difference, making split peas a workable…
• GrGreen beanRunner bean and turmeric, natives of South America and South Asia respectively, combine to evoke a grassy, earthy English-garden character.