Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
The root of a tropical plant related to the gingerroot has a bitter, pungent taste and a bright yellow-orange color. Turmeric adds flavor and color to East Indian cooking and puts the yellow in American mustard.
Season: available year-round
How to select: Sold ground in supermarket spice sections.
How to store: In a cool dark place for up to 6 months.
Matches well with: beans, chicken, curry, lamb, lentils, paella, rice, shellfish
Substitutions: Saffron or dry mustard
|Calculated for 1|
|Amount Per Serving||%DV|
|Calories from Fat 0||(0%)|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||0%|
|Dietary Fiber 0.0g||0%|