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Turmeric

Spices & seasonings · Ground spices

Turmeric

Bright yellow-orange ground root with an earthy, slightly bitter taste; colours and grounds curries and dals.

Also called: haldi, zerdeçal, cúrcuma, kunyit, ground turmeric

A kind of spices

254 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Herusutimbul, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Turmeric is the dried, ground rhizome of a ginger relative; this record is the ground powder (haldi). It is intensely yellow-orange and earthy, a little bitter and musky. Fresh turmeric root looks like small orange ginger. It is used in small amounts: too much tastes medicinal.

Curcuma longa

How it’s used

  • Dals, sabzis and curries
  • Marinades for fish and chicken
  • Yellow rice and pilafs
  • Pickles
  • Southeast Asian curry pastes and Persian stews

Characteristics

Taste
Earthy, warm, slightly bitter.
Appearance
Vivid yellow-orange powder.
When cooked
Cooks out its raw taste in hot fat in a few seconds; stains hands, wood and plastic.
Sold as
ground, fresh
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Cool, dry and dark. Airtight jar away from light; colour fades with long exposure.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Stains clothes and worktops; wipe spills promptly.

Nutrition per 100 g

Energy
312 kcal
Protein
9.68 g
Carbohydrate
67.14 g
Fat
3.25 g
Fibre
22.7 g
Sugars
3.21 g

USDA FoodData Central: Spices, turmeric, ground.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Saffron — For colour in rice only; different flavour. There is no close flavour substitute.

Related ingredients

Recipes with turmeric

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