With a complex, rich and woody aroma with citrus, floral and ginger undertones. The flavor is mildly sour and bitter, slightly pungent, warm and musky.
Turmeric is a central ingredient in Masalas, Ras el Hanout, curry powders, and pastes. In India, Turmeric helps in digesting the complex carbohydrates found in most dishes. In Indian and southeast Asian cooking Turmeric is an important seasoning used to add flavor and color to curries of all kinds but especially vegetable curries, desserts, fried fish, lentils, pickles, rice, soup and vegetables like cauliflower and potatoes.
In Indonesian, Malaysian and Thai cooking, Turmeric is added to yellow and red curries, laksas (a spicy noodle soup), stews, yellow rice (nasi kuning) and vegetable-based dishes.
Many Persian dishes use turmeric as a starter ingredient and when combined with dried limes is used to flavor a Middle Eastern stew of meat, lentils, onions and tomatoes that is served over rice. In Lebanon it is used to color Sfouf cake. In South Africa, turmeric gives boiled white rice a rich, golden color.
In the US, it's often used commercially in baked goods, biscuits, canned beverages, cake icings, cereals, dairy products, ice cream, mustard, orange juice, sauces, yellow cakes and yogurt. Use turmeric with beans, chicken, eggs, fish, meat, rice and spinach.
Turmeric works well in combination with other herbs and spices like bay leaves, cilantro, clove, coconut, coriander, cumin, curry leaves, dill, fennel seed, galangal, ginger, lemongrass, mustard seeds, nutmeg, paprika and pepper.