Turmeric root is very similar in appearance to ginger root, except that, once peeled, is bright yellow in color. Turmeric is more commonly found and used in powdered form. It is often used in place of saffron, more for it’s color than flavor which is musky, warm and peppery. Turmeric substituted for saffron lowers costs and gives the charactaristic yellow-orange color, but the two are not considered interchangeable tastewise.

Turmeric is most often used in curries, but is also used in chutneys, rice and vegetable dishes. Turmeric powder should be kept in an airtight container and stored in a cool dry place. Try to resist the urge make your own fresh turmeric powder, as it is extremely hard to grind (if you can even find whole turmeric root in the first place).

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