Data source: USDA FoodData Central, SR Legacy, FDC 172231 (Spices, turmeric, ground).
Fun facts
- Turmeric's yellow comes from curcumin, a pigment so strong that turmeric is used as a natural food coloring in yellow mustard, sauces and baked goods.
- According to USDA, 100g of dried ground turmeric has about 312 kcal and 55mg of iron. But one teaspoon, about 3g, has only around 9 kcal and 1.6mg of iron.
- Curcumin dissolves in fat. Some research suggests piperine in black pepper helps the body absorb more curcumin, so turmeric fried in oil with a crack of pepper is a sensible pairing.
- Vietnamese cooks use turmeric in turmeric braised fish, turmeric chicken, crispy pancakes (banh xeo), Quang noodles and Hanoi's cha ca La Vong. It appears in 53 kOBE recipes.
Choosing and storing
Choose ground turmeric with a bright orange yellow color, a sharp aroma and a dry, loose texture without clumps, from a clearly labeled source. Store it in a sealed jar somewhere dark and dry, since light slowly fades its color. For fresh turmeric, pick firm roots with deep orange flesh; wrap in paper towel in the fridge or freeze whole.
Cooking it well
Fry ground turmeric in a little oil over low heat for a few seconds before adding meat or fish; the color blooms and the raw sharpness softens. Do not let it burn, or it turns bitter. For fresh turmeric, pound or grate it finely and marinate with shallots and garlic. Turmeric dishes love a little freshly ground black pepper at the end.
