If you’ve ever eaten curry, and really who hasn’t, you’ve tasted turmeric. Turmeric is the spice that gives curry pastes and powders that vibrant golden hue. Long popular in India, the Middle East, Southeast Asia and North Africa, these days turmeric is having a golden moment. Maybe you’ve seen uber-fit yoga-moms sipping school-bus yellow juice.
Or your dad takes turmeric supplements for his memory. And some of the cakes and muffins at your favorite hipster bakery may have turned strikingly yellow.
Powdered turmeric is ground from boiled and kiln-dried rhizomes. This process changes turmeric’s flavor from something akin to a complex gingery carrot to a bolder, slightly musty, peppery spice. While similar, dried turmeric and fresh turmeric have different cooking applications, not unlike that of fresh and ground ginger.
Fresh turmeric imparts a delicate flavor and nearly florescent tinge to custards and creams. Try making silky-smooth, highlighter yellow panna cotta. The unexpected spice adds an exotic hue and flavor to this often rather bland Italian dessert. Once set, top the gelled tangy cream with seasonal fruit — orange sections and pomegranate seeds in the winter, nectarines and plums in the summer.
There are other ways to add turmeric to your daily regimen. Add a one-inch chunk of fresh turmeric to your favorite smoothie —pineapple, romaine lettuce, orange juice and fresh turmeric make a particularly refreshing and bright blend. On cold days, steep grated fresh turmeric in your favorite milk until it’s saffron-colored, and sweeten the soothing, earthy potion with honey. When baking, grated turmeric adds gentle spice and bold color to pound cake and ginger scones.
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