Ask any Indian person why we love turmeric so much, and you just might want to cancel your appointments for the rest of the day.
In its raw form, it’s not much to look at. Much like its cousin, ginger, turmeric is grown for its nubby brown roots. So if you happen to find it in the produce section, it often is covered in soil and isn’t all that attractive. But scratch its thin skin with your fingernail and this root will reveal an inner beauty: flesh as vibrant as a summer sunset, and a scent redolent of earth, pepper and mustard.
In fact, while turmeric is used widely in Asian and African cuisines, you’ve probably been eating it all your life here in the U.S. without even realizing it. Turmeric is what gives ballpark mustard that distinctive yellow hue. And back in the day in Europe it was used to dye food, cloth and fingers (!) a gorgeous golden orange (for a fraction of the price of saffron).
Ground turmeric turns up in most any Indian recipe, where it adds a peppery-loamy flavor that provides a warm backbone to our cooking. Sauté a little with onions, cumin seeds and garlic, and that’s the beginning of many a great dish. Add a little to your morning eggs. Make a marinade with oil and garlic and rub it onto a piece of fish.
