What is it?

Turmeric is a relative of ginger. Both the rhizome and the leaves of the turmeric plant are edible, but it’s the rhizome that’s most widely used. The small, knobby rhizome looks like a cross between a knob of ginger and a carrot, and it tastes that way too. It’s slightly bitter and metallic in flavor and ranges in color from sunny yellow to a saturated, Technicolor orange.

In Vietnam, turmeric is paired with fish or used in savory crêpe batter. In India, it’s a component of curries. Turmeric is also used as a natural food coloring (sometimes as a stand-in for pricey saffron) and is employed in ayurvedic medicine as an antiseptic.

How to choose:

Fresh turmeric is relatively hard to come by in this country, though you might get lucky at Asian or Indian markets or especially well-stocked health food stores.

Dried, ground turmeric is easy to find in the spice aisle of the supermarket, but we recommend looking for it at a Vietnamese or Indian grocer. There, you’ll get more for your money and are likely to find a fresher product.

How to prep:

Prepare fresh turmeric as you would fresh ginger: peeled and minced or grated.

How to store:

Fresh turmeric will keep in a plastic bag in the refrigerator for at least two weeks.

Like any dried spice, ground turmeric should be stored in a tightly sealed container in a cool, dry place, where it should last six months to a year.

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Recipes

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  Golden Smoothie

  This bright smoothie is the perfect morning pick-me-up with help from the turmeric and ginger. Carrot juice can be used in place of the shredded carrots—simply add a few more…

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  Recipe

  Tamarind-Ginger Carrot Dressing

  This dressing has a slightly mellower flavor than its close cousin, Japanese-Style Carrot-Ginger Dressing. Try it as a marinade for chicken, seafood, or pork.

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  Recipe

  Samosa Mashed Potatoes

  All of the delicious flavor from your favorite Indian restaurant samosas, but none of the laborious shaping and frying.

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  Recipe

  Chicken Saag

  My husband and I were saddened when our favorite Indian restaurant switched from making their saag with chicken thighs to making it with chicken breasts. What had been a deeply…

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  Recipe

  Garlic and Chile Seared Shrimp

  Put out a plate of sizzling shrimp, and just watch the crowd gather. Curry leaves—no relation to the powder—add a subtle lemon-meets-onion flavor. If you must, you can omit them…

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  Recipe

  North African Spiced Salmon Over French Lentils

  Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…

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  Recipe

  Golden Turmeric Rice

  Serve this gorgeous, aromatic rice with roast chicken or braised lamb.

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  Recipe

  Steam-Roasted Indian-Spiced Cauliflower

  When roasted, cauliflower becomes sweeter and more mellow. Cutting the florets so they have a flat side encourages more browning, which adds roasty notes, too. Toss the cauliflower at the…

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  Recipe

  Coconut Curry Rice Noodle Soup with Shrimp

  This soup—somewhere between a curry and a pho—gets its inspiration from Malaysian laksa. Fish sauce takes the place of the traditional shrimp paste, and jalapeños impart heat. There are many…

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  Recipe

  Chickpea-Spinach Masala

  This vegetarian stew is fragrant with warm Indian spices like cumin, coriander, and turmeric. Mashing the chickpeas gives it a thicker texture. Serve with basmati rice or naan.