Turmeric
Spice◎ Good year-round
Used in 12 of 45 cuisines (27%)
The golden healer, painting your dish and mood with warmth and depth.
Earthy, bitter rhizome with vivid yellow curcumin; anti-inflammatory and foundational to Indian cuisine.
Where it comes from
A sacred spice in Ayurvedic medicine, turmeric has been used for over 4,000 years, revered not just for its flavor but for its healing properties.
In the kitchen
Ground into a vibrant powder or used freshly grated, turmeric enriches curries, rice dishes, and marinades, delivering a warm, aromatic foundation.
Nutrition (per 100g)
354kcalCal
9.7gProtein
3.3gFat
75.0gCarbs
22.7gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Coconut Milk
Simmer turmeric in coconut milk—low heat, five minutes. The milk's sweetness softens turmeric's bite while deepening its color and warmth. Perfect for curries.
Lemon
Add lemon juice at the end. The citrus cuts through turmeric's earthiness, bringing a bright, fresh finish.
Ghee
Bloom turmeric in warm ghee. The ghee's richness tempers turmeric's bitterness, releasing its golden color and earthy aroma.
Chana Dal
Add turmeric with the dal for color and mild earthiness. Simmer together to let flavors meld.
Toor Dal
Add turmeric early in cooking. Its earthy warmth and golden color seep into the dal, deepening its flavor.
