The Best Turmeric Spice for Cooking
Turmeric comes in a variety of forms. There’s a brilliant yellow Madras variety that’s ideal for pickling. The Alleppey cultivar, pale orange in color, is commonly used in curries and tagines. The latter is more concentrated and flavorful than the former. Ian Hemphill, the owner of a spice store on New South Wales’ Central Coast, recommends seasoning seafood with turmeric and salt before cooking. This will firm up the fish and provide a deeper flavor to it.
Turmeric is a vivid yellow spice. It is derived from the Curcuma longa plant’s root.
