"While we don't need to dig into why they're needed sometimes needed, it being prepared to deal with any unforeseen substitutions if (and when) they come up is a part of kitchen life. Now, some flavor substitutions are easier than others; for example, if you need to replace one licorice-like ingredient for another, there's licorice itself, fennel, anise, star anise, tarragon, and more. But what about something like turmeric, which plays such an indispensable role in Indian cuisine and other dishes?"
"Tumeric's flavor is hard to pin down, after all. It has assertively earthy and pepper notes, along with various undertones of nuttiness and citrus (and fresh and dried turmeric are somewhat different). Then there's the color, which is also part of the equation. Of course, if you remember the movie "Moneyball," you know when like-for-like replacements aren't available, you just need to assemble a team of substitutions that collectively get you close to the same result."
Home cooks often face last-minute substitutions and should be prepared to handle unforeseen ingredient gaps. Some flavor swaps are straightforward, such as exchanging one licorice-like ingredient for another (licorice, fennel, anise, star anise, tarragon). Turmeric combines assertive earthy and pepper notes with nutty and citrus undertones, and fresh and dried forms differ. Turmeric's bright color also matters in many dishes. When single replacements are insufficient, assembling multiple substitutions can approximate the original result. Dried marigold petals offer a bold yellow color similar to turmeric or saffron and can be used as a lower-cost substitute.
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