Mix in some turmeric to warm up winter dishes
I am constantly drawn to shades of yellow during this time of year that can tend to be cloudy and dreary. Bowls of lemons adorn my countertops, but the spice cabinet provides what I crave in cooked dishes, so I reach for turmeric.
I am surprised to hear from some fellow cooks who don’t utilize this wonder and some who don’t even have any in their pantry. It adds a soothing warmth to winter recipes that I love.
Turmeric is sometimes referred to as yellow ginger or Indian saffron because it is a more economical alternative to those pricey threads. It is actually a relative of ginger. Like that root, the rhizome is used to give us this unique spice.
The name turmeric comes from the Latin “terra merita,” which means “deserving earth.” It is a native of Asia and has been used for nearly 3,000 years as a medicine, spice and a dye for clothing. Although it is a perennial plant, it is grown as an annual for commercial purposes.
Although the root and plant leaves are used, we most often see turmeric in the dried powdered form that is a sunny bright yellow color. The taste is sharp but not biting and transmits an earthy flavor that lends depth to the dish. You taste the spice, but it isn’t overpowering. It is light sensitive, so make sure you store turmeric in the dark to maintain the distinctive hue. And like many other spices, it doesn’t react well to storage conditions of extreme heat and humidity. That means keep it away from the stovetop and out of the refrigerator. A cool pantry in an airtight container is best.
Turmeric can stain clothing and kitchen towels, so take care when using it. I love it in curries, fish stew, stir frying and especially with chicken.
Tammy Algood is the author of five cookbooks. Follow her at hauteflavor. com