Get to Know Turmeric

Turmeric is one of the most buzzed-about ingredients right now. Here’s how to use it.


The knobby, orange root called turmeric is one of the most buzzed-about ingredients right now. You’ve probably had turmeric before — the ground powder is a common ingredient in curries and other Indian dishes.

Turmeric is a member of the ginger family, which accounts for the two roots’ similar appearance and fragrance. It is warm with a bitter edge and a mild peppery bite, making it a great addition to just about any recipe.

Look for turmeric root in the produce section (often near the other more “exotic” ingredients such as long beans and fresh garbanzo beans). Just as with ginger, you will need to peel off the papery skin before grating or slicing for cooking. It should keep in the refrigerator, in an unsealed plastic bag, for 1 to 2 weeks. Ground turmeric is available as a bottled spice and also in the bulk section — perfect if you just want to try a taste of this root.

 Grilled Halibut with Turmeric, Garlic and Capers

 Grilled Halibut with Turmeric, Garlic and Capers Recipe

Here are some great ways to use turmeric:

  • With fish, as in Indonesian-Style Fish with Tamarind-Turmeric Sauce

  • Blended into a smoothie for a bit of bite and a brilliant golden color

  • Grated into Greek yogurt for a fabulous dipping sauce

  • Stirred into rice or lentil dishes, or better yet, added before cooking to give everything a yellow tinge

  • Rub onto meats before grilling

  • Whisk into homemade salad dressings

  • Made into a paste for the start of the warming drink known as Golden Milk

Watch our video on turmeric and get inspired:

 Share your favorite turmeric recipes in the comments!

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