No One, after taking an infinite amount of time, finally, on 14 Aug 2006,
typed out:

> Should turmeric be dry fried with the other spices or not? Sometimes I
> get a bitter result. Is this too much, not cooked long enough or
cooked
> too short?

By dry fried, do you mean frying without oil? I imagine any spices will
burn in that case.

Turmeric is great to golden up spaghetti and noodles if used with pesto
as apposed to a tomato sauce. It's also a must in Thai satay marinade!
And as anyone knows, it's a super-duper yellow dye so handle with care.

Andy