{"id":103,"date":"2010-11-19T18:33:53","date_gmt":"2010-11-19T23:33:53","guid":{"rendered":"http:\/\/kuny.ca\/blogs\/?p=103"},"modified":"2010-11-19T18:33:53","modified_gmt":"2010-11-19T23:33:53","slug":"turmeric-recipes-and-cooking-tips","status":"publish","type":"post","link":"http:\/\/kuny.ca\/blogs\/2010\/103\/orts\/turmeric-recipes-and-cooking-tips\/","title":{"rendered":"Turmeric Recipes and Cooking Tips"},"content":{"rendered":"

Golden turmeric spice is related to ginger <\/em><\/p>\n

Turmeric is often confused with and substituted for saffron , because not only does it have a very strong flavor, it also turns foods a golden yellow color. Turmeric is frequently misspelled as tumeric, omitting the first letter r. Learn about this pungent spice and how to use it in a variety of turmeric recipes .<\/p>\n

About turmeric <\/em><\/p>\n

Turmeric is botanically known as Curcuma longa, derived from the old Arabic name for the kurkum plant we know better as saffron. Yet this spice is a member of the ginger family and unrelated to saffron. Like ginger, it is the root of the turmeric plant that is used as a spice, usually in a dried form. <\/p>\n

However, in some areas of the Far East, the fresh turmeric root is used and stored much like ginger. You might be able to find fresh turmeric in specialty Asian markets in the US. <\/p>\n

The root is generally peeled to expose its bright yellow flesh, then boiled, dried, and ground into a powder. Turmeric gives ball-park yellow mustard its bright color, is a prime ingredient in Worcestershire sauce , and is also used to color other foods such as butter, cheese, and fruit drinks. It is a favorite in Middle East and Asian foods and spice blends such as curry. <\/p>\n

Substituting turmeric for saffron <\/em><\/p>\n

The flavor of turmeric is often described as buttery and slightly bitter, with a hint of mustard and horseradish. Fresh turmeric is more like ginger, but sweeter and more aromatic. <\/p>\n

Turmeric is often suggested as a substitute for the much more expensive saffron (although not by professional chefs) and annatto, because it produces that beautiful golden color. Indeed, turmeric is often added to ground saffron by some unscrupulous manufacturers to increase the profit margin. When substituting turmeric for saffron, be aware that turmeric is much more pungent and should be used sparingly. <\/p>\n

Turmeric selection and storage <\/em><\/p>\n

Whole or ground dried turmeric is readily available in the spice section of most grocery stores. The most widely used form is ground turmeric. Since it is highly susceptible to light, it is usually packed in airtight tins. Store the tin in a cool, dark place. Turmeric will begin to lose its potency after about six months, even sooner if exposed to light and\/or heat. <\/p>\n

Turmeric cooking tips and usage<\/em><\/p>\n