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any flavorful dishes throughout India and Southeast Asia are vibrantly yellow
hued. The intense color and subtle earthy taste often come from turmeric,
a small rhizome in the same family as ginger. Although it can be bought fresh
in some ethnic groceries, most often the spice is used as a powder. In either
form, it's quite potent: a little goes a long way and the flavor intensifies during
cooking. Dried turmeric is the key component in curry powder.
Beyond adding color and taste, turmeric is credited with numerous health
benefits. The powder is best added toward the end of cooking as it
doesn't respond well to extended periods of high
heat. Joanna Pruess has created three recipes fea-
turing turmeric, including this summer chicken
salad with turmeric vinaigrette. Find the others at
specialtyfood.com/turmeric-recipes.
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI
prepared food focus
Turmeric:
A Golden Opportunity
@
FIND 3
RECIPES
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