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Why Peppery-Sweet Turmeric Is Showing Up Everywhere

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The first time I ever remember eating turmeric was in an "egg" salad—i.e. mashed tofu, one of my mother's Moosewood-inspired favorites from the 70s. Of course, before my mother was tinting tofu with it, turmeric was beloved for its peppery sweetness and incredible color, its place in Indian (and Persian, among other) cuisines, and its health-buzz roots deeply planted in Ayurvedic medicine.

In 2016, the first things that come up when you Google "turmeric" are not recipes, but health benefits. It's anti-inflammatory! Depression-relieving! May fight drug-resistant tuberculosis! This is all the stuff that makes something buzzy, a "superfood" or a "hot ingredient."

Fresh Turmeric and Why You Should Be Eating More of It
Fresh Turmeric and Why You Should Be Eating More of It

But the rhizome's real draws, in its fresh and its powdered forms, are its peppery flavor, which runs its fingers along the back of your throat, and its gold flesh, so intensely colored it's like someone bumped the saturation on it waaaay up. It brings that color to everything it touches, including your hands and dinnerware.

Lentil Meatballs with Indian Fenugreek Sauce

Lentil Meatballs with Indian Fenugreek Sauce by feastingathome

Meen Moiley

Meen Moiley by Aysha | The Malabar Tea Room

Turmeric has swung from from the more traditional dals and grain dishes and soups to vegetariana and the world of juicing and beyond. In levels not quite at "avocado toast" or "smoothie bowl," it's showing up all over the internet and on restaurant menus—in juices, yes, but also in sweet and savory oatmeals, turmeric tea (turmeric root steeped with lemon and honey in hot water, sometimes with ginger root and/or black pepper, too), in pre-blended and bottled (or homemade) turmeric honey, in "golden milk," a warmed blend of milk (or alt-milk), turmeric, cinnamon, and honey.

#ginger #turmeric #honey #roasted #carrots 🐰

A photo posted by Gyongyver Szabo (@szgyvr) on

And in vinegary "ciders," salad dressings, pickles, smoothies, tossed with roasted vegetables, added to curry pastes, and sprinkled onto popcorn. And even in doughnuts! Turmeric is popping up all over our (Not)Recipe app.

Psst: If you haven't downloaded the app yet, right this way.

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Nigella Lawson
Nigella Lawson
Tear or cut a head of cauliflower into smallish florets. put 2 teasps ground turmeric into a large bowl, along with a teaspoon of sea salt flakes (I use Maldon), half a teasp each ground cinnamon and chile powder and mix to a runny paste with oil. Add the cauliflower florets and - wearing CSI gloves - toss everything together to coat the florets. Tip the golden cauliflower into a shallow tray and roast for 20-30 mins in a hot oven. Turn into a non-porous bowl (otherwise it will be forever stained by the turmeric as mine unfortunately now is) and scatter with pomegranate seeds and cilantro.
0b0b100d a999 4164 9eaa 289a1956956e  2016 03 25 23 23 29
Mary Reagan Harvey
Mary Reagan Harvey
Turmeric + Early Grey donuts with a cherry glaze. Used a classic cake donut recipe but steeped the tea in the milk and added turmeric and nutmeg to the mix. Top with toasted almonds for the perfect amount of crunch! Perfect alongside a strong cup of black tea or black coffee.
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Pick me up soup
Chicken broth to broil with 1/2 onion, garlic, thyme, turmeric and a pinch of salt&pepper
Add a cup of quinoa to cook
Stir in chopped collard greens for 5 minutes
At the last minute, throw in spinach leaves
A dose of lemon juice
Feel better
1a2d61d9 e119 4e50 99aa 5a1162ce5ae8  2016 03 24 09 56 32
Nancy Partington
Nancy Partington
Preheat oven to 400F. In a large bowl combine 1 small cauliflower cut into florets, 2-1/2 cups cooked chickpeas (or canned, drained and rinsed), 1 small onion sliced, 1 sliced jalapeño, a few unpeeled garlic cloves. Add a glug of olive oil, pinch each of cumin seeds, fennel seeds, ground coriander, turmeric, kosher salt, black pepper. Transfer to baking sheet and roast until crispy and browned, about 25 min, stirring halfway through. Make a sauce by whisking together a few spoonfuls each of Greek yogurt and tahini with juice of 1-2 lemon and pinch of salt. Serve veggies over grain of your choice drizzled with tahini sauce. #notrecipe #notrecipes
36a85cf9 dee8 49fa aeef db77cc6aa30f  2016 03 23 14 41 39
Kristy Mucci
Kristy Mucci
Afternoon tisane: lemon verbena, tulsi basil, fresh turmeric. All from the greenmarket.

How are you using (and seeing, and eating) turmeric? Do you prefer fresh or ground? Tell us in the comments.

Download our brand-new (Not)Recipes app for iOS and get even more recipe-less cooking inspiration—turmeric-hued and otherwise.

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: So Hot Right Now, Instagram, Ingredients, Food52 App