Just saw this in the market. Can I use it like ginger for a more
powerfull flavor? Thanks in advance.

pamjd said...

> Just saw this in the market. Can I use it like ginger for a more
> powerfull flavor? Thanks in advance.


pamjd,

Turmeric is not nearly the hot spice as ginger is.

Even in large amounts it's not a very pronounced flavor, in most recipes.

It does make for adding a gold color to foods.

Tip: Don't handle without gloves. It'll dye your (MY) fingers for days on
end. YMMV.

Best,

Andy
--
Eat first, talk later.

On Sat, 02 May 2009 20:55:06 -0500, Andy > shouted from the
highest rooftop:

>pamjd said...
>
>> Just saw this in the market. Can I use it like ginger for a more
>> powerfull flavor? Thanks in advance.
>
>
>pamjd,
>
>Turmeric is not nearly the hot spice as ginger is.
>
>Even in large amounts it's not a very pronounced flavor, in most recipes.
>
>It does make for adding a gold color to foods.
>
>Tip: Don't handle without gloves. It'll dye your (MY) fingers for days on
>end. YMMV.

In addition: "Today's herbalists and naturopaths consider turmeric to
be one of nature's most potent anti-inflammatories and antioxidants."

http://www.vitaminstuff.com/herbs-turmeric.html


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Sat, 2 May 2009 18:46:33 -0700 (PDT), pamjd >
wrote:

>Just saw this in the market. Can I use it like ginger for a more
>powerfull flavor? Thanks in advance.


No, although it is in the same family, it doesn't at all have the same
sort of flavor that ginger has. Turmeric is used as much for coloring
as for flavoring. I assume you have the red, not the white?

If it is fresh, though, you can drop it in a pot of soil and grow it
similarly to how one can grow ginger.

Boron

pamjd > wrote:

> Just saw this in the market. Can I use it like ginger for a more
> powerfull flavor? Thanks in advance.

All the turmeric I've bought has been bland. It has the flavor and
texture of a carrot. And I've bought it 6 different times at
various places. It looks fresh, and everything. I guess I'm just
immune to it's flavor,

Stick with ginger or galangal, IMO.

-sw

pamjd wrote:
>
> Just saw this in the market. Can I use it like ginger for a more
> powerfull flavor? Thanks in advance.

It isn't a substitute for ginger, if that's what you are asking. Two
completely different flavours. Galangal is the substitute (of sorts) for
ginger. Turmeric doesn't add 'hotness' to a dish but will certainly
colour it (and your clothes).

On Sat, 2 May 2009 18:46:33 -0700 (PDT), pamjd >
wrote:

>Just saw this in the market. Can I use it like ginger for a more
>powerfull flavor? Thanks in advance.

Fresh turmeric? HUH! Never thought about where the powdered form
came from before but I see it is a rhizome. I doubt you can
substitute it for ginger though.

Here's a start.
http://www.google.com/search?hl=en&q...=1241327465313

Good Luck!

--
I love cooking with wine.
Sometimes I even put it in the food.

"pamjd" wrote:
>
> Just saw this in the market. Can I use it like ginger for a more
> powerfull flavor?

Turmeric imparts very little flavor, practically none. It's used primarily
as a colorant, it's what makes yellow mustard yellow. Turmeric has been
used for thousands of years for dyeing fabrics. I use ground turmeric as an
inexpensive way to make yellow rice... also good for giving a dull drab
chicken stock an attractive golden color... it's probably listed as an
ingredient in canned chicken soups, boullion cubes, and yellow rice packets,
and many other everyday food products.