Turmeric Powder: Colour and Earthy Flavour
The golden powder in almost every Indian dish — how it behaves in hot oil and how to avoid bitterness.
What it is
Turmeric (arishina, haldi) is the dried, ground root of the turmeric plant. In cooking it adds a warm, earthy flavour and the familiar golden colour to dals, sambar, curries and rice.
What usually goes into it
- Single spice: ground dried turmeric root
Blends vary from kitchen to kitchen — check the ingredient list printed on your Khushilo pack for the exact recipe.
How to use it
- Add to hot oil for a few seconds, or to dal while it boils
- Use in marinades for colour
- Add a pinch when boiling vegetables or potatoes
How much to use
- ¼ teaspoon for 4 servings is usually enough
- Too much can taste bitter — start small
Goes well with
Coriander Powder · Red Chilli Powder · Cumin Powder
Storing it
Keep the pack closed in a cool, dry cupboard away from the stove and sunlight. Always use a dry spoon, and move the powder to an airtight jar once opened if you cook with it less than once a week.
Shop the spices
Bright, earthy haldi for daily cooking
Earthy, warm, slightly bitter
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