|
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).
|
