The Tuesday Spice: Turmeric

Another week, another spice, this time looking into...

TURMERIC

Turmeric is often compared to Safran, mainly because it colors aliments similarly. Actually, that root was used as a dye and a remedy before finding its way to the kitchen. However the taste is different, less subtle, and unlike the latter, turmeric is very affordable, even for a spice.

From India and Asia, this spice is very present in the cuisine of those continents. 

It comes from a root, boiled, dried and ground into an orange powder. But just like safran, it dyes the aliments in yellow. However, its main purpose should not be coloring in great quantities, since it tastes stronger and much bitter than its more expensive cousin. 

It comes in handy when:

•  Turmeric is often found in currys, with cardamom, clove, mustard, cumin, cilantro, nutmeg, etc. Mixed with other spices, it brings a little exotic flavor and bitterness. It contrasts the sweetness of spices such as nutmeg.

• Turmeric may also be found in the famous Worcester sauce.

• Used alone, and in little quantities, turmeric goes well with seafood, rice, ragoûts (boiled meat cooked for a long time) and eggs.

• It also is a relevant spice in strong sauce and mostly with mustard based preparations. Supposedly, it could lessen the spiciness of red pepper.

Turmeric is said to be good for digestion, breathing and blood flow. It's a versatile component, for it can be found in cosmetics, dyes, facial masks, paints and of course, in the kitchen.

It's certainly one of those spices that should not be used too often but which will surprise the palate if prepared correctly! I personally like a little bit of it in salad seasoning with chicory and in omelettes.