Hello chaps.Returing to the curry quest after a break.
Quick question: I've seen a few base gravy recipes that call for Turmeric to be added  in the initial boil (ie the onion, carrot, ,pepper, , tomato stage) what's the reasoning behind this, and is there any noticeable difference in adding Turmeric at this early stage?
I've noted Turmeric is also added again during the inclusion  of the spice mix.
I'm going to be cooking a pot of Chewy's base, which has always delivered well in the past.Wondering if I should add some turmeric for the boil.
Thanks for any help.

I've never tried anything other than adding turmeric to the base at the beginning, along with the other spices. Chewy's base is well respected on here when cooked to spec. My question is what are your underlying reasons for suggesting we do something different?

I've also wondered why it's added at the boil stage and not fried at the bhagaar stage. Does it not stand up to being fried like other spices do?

Hello stephen.
Sorry,My fault for not being overly clear.
I didnt mean omit  the turmeric  completely.  I was talking about when the onions are boiling up for the 1st hr or so.
Ive seen some bases that have the turmeric added at this point (jb's restraunt base).Chewy's adds his turmeric  (spice mix) after the onions are melted.
Maybe im being too pedantic.

Whether you put the turmeric in at the initial stage or before re boiling after liquidising is your choice  as the base maker

Just dont forget it

best, Rich

Apart from the 'colouring' effect - I gather Asians use Tumeric for it's medicinal properties in curries

http://www.turmeric.co.in/turmeric_medicinal_use.htm