What Turmeric Actually Does To Your Dishes - Tasting Table

"But in addition to its numerous possible health advantages, ranging from antioxidant, anti-inflammatory, and neurological health, turmeric adds several visual and taste benefits to your dishes. Widely popular across the globe, turmeric is used fresh or as a ground spice in a variety of cuisines - from Indian curries and daal to Moroccan tagine to Caribbean stews and jerk seasonings."

"Perhaps best known for its vibrant orange-yellow color derived from compounds called curcuminoids, the ingredient also provides an earthy, peppery taste, subtle savory notes, and hints of zest. When cooking with turmeric, you may have heard that it's best to add black pepper to the dish to harness its full potential. This is true for adding the spice to oatmeal or to a stew, since black pepper increases the bioavailability of curcuminoids and their numerous health benefits."

"Since turmeric's compounds are lipophilic and readily soluble in fats and oils, you can bloom the fresh minced or raw ingredient in oil, ghee, or butter before adding it to a soup or stew to bring out its complex, earthy taste. Or cook turmeric rice with a healthy pat of butter for seriously tasty results. Turmeric can be a bit bitter, so it helps to round out the flavor of your dishes with creamy, acidic, or sweet ingredients."

Turmeric provides antioxidant, anti-inflammatory, and potential neurological benefits while adding vivid orange-yellow color and an earthy, peppery flavor with subtle savory and zesty notes. The spice is used fresh or ground across many cuisines, from Indian curries to Moroccan tagines and Caribbean stews. Black pepper improves absorption of curcuminoids, and turmeric's lipophilic compounds are more extractable in fats, so blooming the root in oil, ghee, or butter enhances flavor and bioavailability. Turmeric can be bitter, so pairing with coconut milk, lime, sugar, or honey mellows taste. Fresh turmeric yields a piquant note; ground turmeric gives subtler savory depth.

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