In the debut of his Immigrant’s Table column, Tim Carman featured the cuisine of Bangladesh. The food does share some characteristics with the more widely known Indian cuisine, and as the accompanying recipes showed, turmeric is one of those common elements.
It doesn’t take much turmeric to color a dish.
(Sarah L. Voisin/The Washington Post)
Turmeric begins its life as a root a la ginger, but most of us are more familiar with it in its ground form. A little goes a long way in adding a pleasant earthy flavor and a pop of orange-yellow color to soups, curries and more. Here are some ideas for using that jar of turmeric in your pantry, from our Recipe Finder:
• Biryani Sauce Base, which can go into, yes, vegetable biryani but also meat or poultry dishes.
• Californian Chicken, another dish to add to your make-ahead repertoire.
• Couscous and Wild Rice Pilaf, with a festive garnish of pomegranate seeds.
• Curried Parsnip and Apple Soup, a perfect dish for what you’ll find at the farmers market this fall.
What dishes do you use turmeric in?
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