Turmeric…
Peppery, warm and bitter flavor with a mild orangey/ginger fragrance
Used to add color to the dish, especially good with poultry and meats
Widely used in India for curry but Persians use it too
From the Curcuma longa plant
Cheaper alternative to Saffron
Has been harvested for over 5,000 years
Should be stored in a cool, dark and dry place
WARNING! Turmeric stains big time!
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August 19, 2009 at 6:12 pm |
[...] & Pepper, Rice (2 cups) Spices: Saffron (tea spoon), Cinnamon (1 spoon), Advieh (1 spoon), Turmeric (1 spoon) Beans: Split Peas (1/3 cup) & Lentils (1 cup) Meat: Beef steak [...]
August 23, 2009 at 1:52 pm |
[...] & Pepper, 1 Onion, 2 cloves of Garlic Spices: Turmeric, Saffron Meat: 6 pieces of chicken thigh on the bone Veggies: 6 Asian Eggplants Other: 1 Jar of Ghureh / [...]