HOME > Chowhound > Home Cooking >

Discussion

Does tumeric have a taste?

I know it makes things a yellow color. But I'm wondering if it adds anything taste-wise. I think I had heard it doesn't. But it does have a bit of a smell.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The original comment has been removed
    1. Gingery bitter is how I would describe turmeric flavor. The powder fluoresces under a black light. Groovy.

      1. Yeah ... dried right?

        I went all Martha Stewart one year using natural dyes for my Easter eggs and for yellow I used tuRmeric ... too, too much turmeric ... the taste was sickening and it took me a long time to get over it. Recently I started using it with berber in wots and I'm ok with it again.

        I think this Chow ingrediant article is accurate ... " Dried turmeric is earthier and slightly bitter, with notes of mustard and horseradish and a medicinal powdery aftertaste, especially if overused."
        http://www.chow.com/ingredients/293

        Yeah ... really, really medicinal if overused.

        Hmmm ... until reading that Chow article didn't know there were two types ...

        "Light yellow Madras turmeric is most commonly available and is used primarily for curries, pickles, and mustard; Alleppey turmeric is darker in color due to a higher portion of curcumin (turmeric’s coloring agent) and is noted for its fine flavor and earthy aroma with delicate notes of lemon and mint."

        3 Replies
        1. re: rworange

          Hey. sorry to be off topic, but have you posted any recipes for those wots? I'd love to see them...!

          1. re: Kagey

            I've been mainly using this recipe by cayjohan.
            http://www.chowhound.com/topics/463315

            I get into my little experimentation so mainly I've been trying the berbers from the various Etheopan stores near me.

            Also trying different lentils ... French,black, green, yellow, red. They all work, but I don't know why, but the red which Etheopeans use do work the best though the difference is marginal.

            Also what is important is the spice and not the spiced butter. So I've eliminated the butter part. I saute the onions and garlic in a little olive oil or a sprayed pan, and add the spices to that.

            I'm not an injera fan, so I don't include that. But here's alot of info about it and other wat info
            http://www.chowhound.com/topics/463084

            What I like about wats are they are so quick and easy to make and smell so good. There are times I've skipped the onion/garlic step and just used the lentils and spices and it still tastes good.

            1. re: rworange

              Thanks so much for that, rworange. I'll be trying out that wot recipe soon. No Ethiopian close to me, but I've been craving lentils! Got some good Berbere spice blend too.

        2. Slightly bitter and slightly pungent. Kind of tastes earthy -- a bit like dirt.

          1 Reply
          1. Thanks much. I will use it with a light hand until I know better how we like it. Adding it now.

            4 Replies
            1. re: karykat

              What are you adding it to? I put a half-teaspoon into my homemade chicken soup last night: gives that nice golden color to the soup.

              1. re: mrbozo

                I was adding it to a salad with couscous and roasted chickpeas and onions and a bunch of spices. The recipe was from cookbook of the month, The Flexitarian Table. I did put very little in. I couldn't detect it, but there were a bunch of other spices in there including smoked paprika and cumin seeds. I think the dish will have even more flavor tomorrow and I will check it again then.

                1. re: karykat

                  Sounds tasty. Think I'll give it a go since I just finished refreshing my supply of herbs and spices.

              2. Yes, I could have. But then I wouldn't have learned everything I've gotten from this thread.