It may seem exotic to you, but most of us eat more turmeric than we think! This is because it is used as a natural food coloring in many off the shelf food products, especially yellow mustard.
Another reason that turmeric is misunderstood is that it has a very short shelf life. In my opinion, after 5 months in your cabinet, it has lost about half of its potency. A few more months and it develops a musty, almost moldy scent. I mentioned in my last spice post that buying whole spices can lengthen their shelf life, but unfortunately whole turmeric sticks are hard to find and not very convenient to use in the kitchen. So be sure to buy the powder in very small quantities and write the date on the package!
Turmeric shines in curries or with similar species like ginger and cardamom. I like mixing it with ground beef and onions to make Persian style meatballs. Not many Middle Eastern dishes are complete without it!
This simple stir-fry really lets the turmeric flavor (and color) come through in the final dish. It’s a nice change from your standard chicken and broccoli stir-fry that will have you Googling for more turmeric recipes by the time you finish eating!
Start out by making a paste with some ginger and garlic.
Next up, prep the spice blend. I used the whole spices I had, but the recipe has the measurements for powders if you need them
After all the prep work is done, the meal is finally ready to come together.
Onions cooking in butter, followed by the ginger and garlic.
The turmeric makes everything so vibrant!
Serve with rice and see just how good it is!
Dan Whalen had yellow fingers for a few days after making this recipe. Check out if they are still yellow at his blog The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!