Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Turmeric along with all the trcipes employing Turmeric presented on this site, with 1116 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Turmeric recipes added to this site.

These recipes, all contain Turmeric as a major wild food ingredient.

Turmeric (also Tumeric or Kunyit) is a spice formed from the rhizome of Curcuma longa, a representative of plant genus Curcuma and a member of the ginger family, the Zingiberaceae. The most common form of turmeric is the dried and powdered rhizome which is commonly used in curries and other South Asian cuisine and is a significant ingredient in most commercial curry powders. Turmeric is also used to give a yellow colour to some prepared mustards, canned chicken broth, and other foods (often as a much cheaper replacement for saffron). Its main active ingredient (which gives it the distinctive yellow colour) is curcumin. This compound is currently undergoing considerable research as an anti-tumour agent, an anti-inflammatory, as well as an agent that strengthens the blood–brain barrier and blocks the accumulation of β-amyloid proteins in Alzheimer's disease.



Turmeric is often used as a yellow colourant in food and is a crucial component in many curries. However, it is not light fast and should always be stored in a cool, dark, place.