Key facts
| Hindi name | Haldi |
|---|---|
| Also called | Halad |
| Flavour | Earthy, slightly bitter and musky. It is used more for its colour and depth than for a strong flavour. |
| Heat | No heat |
| Sold as | Ground, fresh root, dried root |
| Stays fresh | Ground: 1 year · check your jars |
| Best substitute | There is no real substitute for flavour. For colour only, a tiny pinch of saffron or Kashmiri chilli changes the shade, but not the taste. |
| Used in | 6 of our blends and 26 of our dishes |
How to use it
A pinch goes into almost every dal, sabzi and curry, usually with the onions or straight into the dal as it boils. Fresh turmeric root is pickled in winter in North India.
- A little goes a long way: about a quarter to half a teaspoon is enough for a dish for four.
- Cook it in oil or with the dal for a few minutes to lose its raw taste.
- It stains: wash wooden spoons and counters straight away.
Substitute
There is no real substitute for flavour. For colour only, a tiny pinch of saffron or Kashmiri chilli changes the shade, but not the taste.
Storage
Ground turmeric keeps its colour for a year or more if kept dry and dark; fresh root keeps two to three weeks in the fridge.
Turmeric is a rhizome, a close relative of ginger.
Pairs well with
Dishes that use turmeric
Blends with turmeric
Tandoori masala
North India
A brick-red blend made for marinades; the colour comes from Kashmiri chilli rather than heat.
Sambar powder
South India
The roasted spice blend that gives sambar its depth: coriander-heavy, with lentils for body.
Curry powder (British-Indian style)
Britain
Curry powder is a British invention: Indian cooks rarely use one blend for everything, but it is handy and wi…
Frequently asked questions
What is turmeric called in Hindi?
Haldi. Also known as Halad.
What can I use instead of turmeric?
There is no real substitute for flavour. For colour only, a tiny pinch of saffron or Kashmiri chilli changes the shade, but not the taste.
How long does turmeric keep?
Ground turmeric keeps its colour for a year or more if kept dry and dark; fresh root keeps two to three weeks in the fridge.
Tips from travellers
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Questions from readers
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