Using Turmeric (Haldi) in Indian Cooking
A member of the ginger family, which looks remarkable the same as fresh root ginger. It is boiled, dried and ground to make a bright yellow powder. Turmeric is bitter to taste and very intense in its bright yellow colour so only a little should be used. Main uses are as a colouring but also gives a woody aroma. Turmeric will stain utensils and clothes but is absolutely essential for Indian cooking.
It is highly regarded as a super spice and has many positive health benefits. It has anti-inflammatory and antibacterial properties, it is a natural decongestant and in India it is made into a paste and used as an antiseptic to treat wounds.
It is currently being investigated for benefits in Alzheimer's disease.
Turmeric or haldi is essential in Indian cooking as it is thought it helps protect the stomach from the intensity of any chilli which may be used. It is also vital to get the rich colour of the dishes.Back to Cooking guides