A bright yellow spice that comes from the rhizome of a plant in the ginger family. It is sometimes available fresh, but is usually sold dried and ground, in powder form. Turmeric has anti-oxidant properties which is why it has long been an Indian home remedy for many illnesses.
Seychelles fish curry
Bengali butternut squash with chickpeas
Malaysian-spiced noodles with tofu
Dry curry of cabbage, carrot and coconut (Thoran)
Beef chilli flash-fry with yoghurt rice
Tandoori chicken lollipop drumsticks with raita dip
Potato and chickpea dhansak with mini puri
Bulgur wheat balls
Vegetable samosas
Spiced cauliflower
Kidney bean curry (rajma)
Smoked aubergines with garlic (mirza ghasemi)
How to make curry paste
Turmeric is often a component of curry powder and it is used on its own in many Asian dishes, including fish curries, dhals, pilafs as well as in many North African meat and vegetable dishes. Turmeric also gives chutneys and pickles (such as piccalilli) their distinctive yellow tinge. It has a slight peppery aroma and a musky taste.
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