Turmeric Powder in the Kerala Kitchen: How to Choose, Store and Cook
A guide to the golden spice, from the field to the pan.
Turmeric is the root of a plant related to ginger. It is boiled, dried and ground into the bright yellow powder found in almost every Indian kitchen.
What to look for: a deep golden colour, a warm earthy smell, and a fine texture. Very pale or very orange powder may be diluted or coloured.
How to cook: add turmeric to hot oil for a few seconds at the start of a dish to cook out the raw taste, but do not let it burn. A pinch goes into dals, curries, rice and golden milk.
Storage: keep in an airtight jar away from light and heat.
See Turmeric Powder. Ingredient page: Turmeric. Also try Ginger Powder and Garam Masala.