Summary

Turmeric, the vibrant golden spice, is a cornerstone of Indian cuisine. It is the key ingredient that imparts a rich yellow hue to most curry powders. Turmeric's earthy, slightly bitter flavor makes it a classic match for lentil and vegetable dishes. This spice is not just limited to savory plates; it's also making a splash in modern kitchens where it's used in rice cooked in coconut milk, offering a colorful and flavorful twist to a simple side dish.

History

Turmeric has been a staple in South Asian and Middle Eastern cooking for thousands of years. Historically, it originated in India, where it was not only a prominent spice but also a component of religious and medicinal practices. The use of turmeric dates back to nearly 4000 years to the Vedic culture in India, where it was used in cooking and as a medicinal herb. Over time, turmeric spread across continents through trade routes, finding a place in Persian cuisines and eventually reaching the shores of Europe in the 13th century. Different cultures have embraced turmeric differently; for instance, in Thailand, it's used predominantly in curries, while in Morocco, it's often found in spice blends like Ras El Hanout.

Why We Love It

Turmeric's robust flavor forms a fantastic base for many of our spice blends, enhancing everything from simple vegetable dishes to complex meats. When we're feeling adventurous, we sprinkle it into smoothies for a spicy kick or use it to tint our homemade mustards.

The More You Know

Turmeric is a key ingredient in "golden milk," a popular beverage made by mixing turmeric with milk (or plant-based alternatives) and spices like cinnamon and ginger.