Turmeric

(Haldi, Curcuma, Kunjit, or Holud)

One of the most common spices in Indian cuisine and even curries, Turmeric has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

Growing wild in the forests of South and Southeast Asia, it is also one of the key ingredients in many Asian dishes. It is also use as a coloring and flavoring agent. Typically turmeric is used in its dried, powdered form that is widely available in in supermarkets for cooking. Turmeric powder can be stored in a cool, dark place for around six months. Turmeric is also used fresh, like ginger in numerous Eastern recipes, such as pickle that contains large chunks of soft turmeric.

Turmeric has different name in different countries:
Bangladesh: Holud
India: Haldi
French: Curcuma
German: Gelbwurz
Italian:Curcuma
Spanish: Curcuma
Arabic: Kharkoum
Burmese: Fa nwin
Chinese: Wong geung fun
Indonesian: Kunjit, Kunyit
Malay: Kunjit
Sinhalese: Kaha
Thai: Kamin

Fresh and powder turmeric

Fresh and powder turmeric

Explore Some of Our Recipes

That Use This Ingredient

Learn how this ingredient has been used in various cuisines around the world. If you have a recipe that use this ingredient, our readers will love to know that. Please submit your recipe and share it with everyone.

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