Turmeric: Properties and Uses

Turmeric is a spice that gives dishes a yellow color and an earthy aroma. It adds a warm yellow color and mildly bitter flavor, and is one of curry powder’s main ingredients. Often used in chicken dishes and creamy pasta, turmeric is also consumed as a tea. Here are ways to use turmeric in the kitchen.

How is turmeric used in cooking? Turmeric gives food a yellow color, and its aroma varies with the amount used. Ground turmeric is used in stews and spice blends. Its yellow color is associated with the natural compounds it contains. Turmeric can be used as a seasoning in milk-based drinks and soups. It is traditionally used to ease menstrual cramps.

What are the possible side effects of turmeric? Because turmeric has a strong flavor, using a small amount in a recipe may be preferable. Nausea and heart palpitations are reported as possible effects of excessive use. Use turmeric with care. People with a chronic condition are advised to consult a doctor before consuming it.

How is turmeric used in cooking? Briefly sautéing turmeric in oil can make its color and aroma more pronounced, so it is often cooked with onion at the beginning of a dish. It is commonly used in rice, lentil soup, vegetable dishes, and chicken sautés. Turmeric tea is easy to prepare: simmer one 5 ml measure of turmeric in a small pot over low heat for a few minutes. Add lemon if desired. Using black pepper with turmeric is recommended to help the body absorb it; piperine in black pepper is thought to increase turmeric’s effects.

How should turmeric be stored? Ground turmeric retains its color and aroma for a long time when stored in an airtight container in a cool place away from light. Sunlight can cause it to fade and lose pungency over time. Fresh turmeric root can be stored in the refrigerator for 2–3 weeks. For longer storage, slice the root and freeze it. Turmeric stains hands and counters easily, so wearing gloves or protecting the counter beforehand is practical.

How do you make golden milk? Heat a glass of milk over low heat with half of a 4 ml measure of turmeric, a pinch of cinnamon, and a pinch of black pepper. Stir until hot without bringing it to a boil. If you want to sweeten it, add one 5 ml measure of honey after the milk has cooled slightly; otherwise, some of the honey’s nutrients may be damaged by high heat. Golden milk is often enjoyed hot in the evening.

Turmeric stains and kitchen tips. Turmeric can leave lasting yellow stains on counters, cutting boards, and plastic containers. Covering the counter with plastic wrap or paper before preparing food can make cleanup much easier. Rub stains on your hands with a mixture of lemon juice and baking soda to remove them. Keeping turmeric ready in a small jar, rather than measuring it with a spoon each time, helps prevent waste and makes it easier to use the same amount every time. Start with less than the amount in the recipe and increase it to taste so turmeric’s bitterness does not overpower the dish.