Comments on: Turmeric: The spice-and-dye http://blogs.kqed.org/bayareabites/2009/08/27/turmeric-the-spice-and-dye/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 08 Feb 2012 19:41:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Sharmila http://blogs.kqed.org/bayareabites/2009/08/27/turmeric-the-spice-and-dye/comment-page-1/#comment-16465 Sharmila Mon, 31 Aug 2009 23:31:49 +0000 http://blogs.kqed.org/bayareabites/?p=6388#comment-16465 Turmeric used in Indian cooking is primarily used in dry, powdered form. The fresh form is more prevalent in other Asian cuisines. In Indian cooking, it is used for the color and for the flavor, imparting its gingery, musky note to everything from curries to vegetables and lentils. Turmeric also helps balance other flavors which makes it a regular feature in most Indian spice mixes. You can find some other recipes with turmeric here. http://www.associatedcontent.com/article/444595/tips_and_recipes_for_cooking_with_turmeric.html http://allrecipes.com/Recipe/Sweet-Vidalia-Onion-Relish/Detail.aspx Turmeric used in Indian cooking is primarily used in dry, powdered form. The fresh form is more prevalent in other Asian cuisines. In Indian cooking, it is used for the color and for the flavor, imparting its gingery, musky note to everything from curries to vegetables and lentils. Turmeric also helps balance other flavors which makes it a regular feature in most Indian spice mixes.
You can find some other recipes with turmeric here.
http://www.associatedcontent.com/article/444595/tips_and_recipes_for_cooking_with_turmeric.html
http://allrecipes.com/Recipe/Sweet-Vidalia-Onion-Relish/Detail.aspx

]]> By: Thy Tran http://blogs.kqed.org/bayareabites/2009/08/27/turmeric-the-spice-and-dye/comment-page-1/#comment-16459 Thy Tran Mon, 31 Aug 2009 19:13:14 +0000 http://blogs.kqed.org/bayareabites/?p=6388#comment-16459 Dried turmeric is more a coloring agent than an aromatic ingredient. Fortunately, here in the Bay Area, we can find the fresh rhizomes in the produce section of Asian markets. It keeps well in the freezer, and once thawed can be pureed with any sauce or grated finely. Nearly all of turmeric's fragrance and flavor are lost during drying, so be sure to try the fresh version at least once to understand how it deepens the taste of food from India to Indonesia. Dried turmeric is more a coloring agent than an aromatic ingredient. Fortunately, here in the Bay Area, we can find the fresh rhizomes in the produce section of Asian markets. It keeps well in the freezer, and once thawed can be pureed with any sauce or grated finely. Nearly all of turmeric’s fragrance and flavor are lost during drying, so be sure to try the fresh version at least once to understand how it deepens the taste of food from India to Indonesia.

]]> By: donna http://blogs.kqed.org/bayareabites/2009/08/27/turmeric-the-spice-and-dye/comment-page-1/#comment-16437 donna Sun, 30 Aug 2009 19:50:09 +0000 http://blogs.kqed.org/bayareabites/?p=6388#comment-16437 tumeric is today known to prevent alzheimers disease according to new studies tumeric is today known to prevent alzheimers disease according to new studies

]]> By: Sharmila http://blogs.kqed.org/bayareabites/2009/08/27/turmeric-the-spice-and-dye/comment-page-1/#comment-16385 Sharmila Fri, 28 Aug 2009 15:35:05 +0000 http://blogs.kqed.org/bayareabites/?p=6388#comment-16385 That's right Vinay. This is similar, but a more Maharashtrian way of doing the dish. I have a sol kadi recipe that you can find here. http://cheekychilli.wordpress.com/2009/05/26/a-delectable-pink/ That’s right Vinay. This is similar, but a more Maharashtrian way of doing the dish. I have a sol kadi recipe that you can find here.
http://cheekychilli.wordpress.com/2009/05/26/a-delectable-pink/

]]> By: Vinay http://blogs.kqed.org/bayareabites/2009/08/27/turmeric-the-spice-and-dye/comment-page-1/#comment-16375 Vinay Fri, 28 Aug 2009 07:33:21 +0000 http://blogs.kqed.org/bayareabites/?p=6388#comment-16375 The original is the Dahi Kadi. Everything's similar except for the tadka. Try a bit of garlic lightly fried in the tadka oil before adding the rest of the ingredients and also some mustard seeds. By the way have u done a Soul Kadi. The original is the Dahi Kadi. Everything’s similar except for the tadka. Try a bit of garlic lightly fried in the tadka oil before adding the rest of the ingredients and also some mustard seeds.

By the way have u done a Soul Kadi.

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