More than just colorful, turmeric adds dramatic flavor and complexity

If you’ve only ever tried the powdered stuff, fresh turmeric is a delightful surprise

By Janet Blaser
Published April 4, 2022

One chef-friend told me this, then another. By the time a third strongly suggested the same thing, I was on my way to the mercado. I ran into yet a fourth chef-friend, visiting from Vancouver, who also encouraged me to get the real thing.

“It makes a huge difference,” he said. “You’ll never use powdered again.”

It was turmeric we were talking about, (cúrcuma in Spanish) an essential Indian spice used by billions of people all over the world. If, like me, you’ve only cooked with the powdered version, you’re in for a delightful surprise.

For many of us, turmeric’s only use has been in its powdered form, to add an earthy ochre color to dahls, soups and curries. Fresh turmeric, though, drastically changes the flavor landscape, adding a rich, bright complexity — especially when paired with coconut milk — and helps balance spicier seasonings.

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