Used as a ground spice, turmeric brings earthy, slightly bitter flavor and a vivid golden color to rice, curries, sauces, and spice rubs. Briefly cooking it with oil helps release its aroma and disperses the color evenly. The common mistake is adding too much: its bitterness quickly overwhelms delicate ingredients and can make a dish taste dusty.

Recipes

• Cauliflower and Chickpea Curry 55 min
• Seared Salmon with Coconut Turmeric Rice and Mango Cucumber Salsa (25-Minute) 25 min
• Moroccan-Spiced Chicken Thighs with Preserved Lemon and Olives (One-Pan, 45-Minute) 45 min
• Paneer Butter Masala 40 min
• Chicken Tikka Masala 65 min