Why is there so much turmeric used in BIR's when its used so sparingly in curries in India?
When and how did this trend start?
Are there any chefs around today that would even know the answer?

You wont find ANY traditional recipes that use an equal amount or more of turmeric as the other spices for a curry, so Why is it done in Britain?

Cheers, Frank. 

Ok, I have a theory which goes against the grain of the British palate.

When the first Indian chefs in the UK decided on using a large pot of onion gravy for all the curries, they found it too sweet for their taste and so added lots of turmeric to balance it out.

Too much turmeric = bitterness
Lots of onions        = sweetness

But, if the British public prefer their curries to be sweeter than their Indian counterparts, then wouldn't it make more sense to drop the huge amounts of turmeric rather than adding additional sweeteners like sugar, coconut, mango chutney etc... 

How much tumeric is used in traditional Indian recipes? I estimate that in my BIR recipes that around a quarter of a tsp per tsp of mix powder added. That doesn't sound too excessive considering tumeric is a major ingredient in commercial curry powders.

I've heard that tumeric is used mainly for it's medicinal qualities and against flatulence (doesn't work with me!) but I don't know if this is the sole reason.

DP,

Why do you think turmeric is being overly utilised in BIR? Other than the turmeric added in the base, present in the masalas, I don't really use any extra turmeric. I've never really calculated the average turmeric per curry, but I'd say it'd be minimal (particularly as the mix powder I use does not appear to have any in it)

Quote from: fried on September 12, 2013, 05:50 PM
I've heard that tumeric is used mainly for it's medicinal qualities and against flatulence

I think the spice that works against flatulence is hing/asafoetida.

Turmeric may have medicinal purposes, perhaps to counteract the harshness of cumin/chilli in the lining of your stomach

Apparently tumeric use in India has been used to explain why a nation that smokes heavily has a relatively low level of cancer cases.

In relation to the other spices used in the gravy and mixed powder, its right up there on par in volume with the other spices.
Look at any trad recipe or video and you'll see that turmeric is always the smallest powdered ingredient. (aside from hing)

If you think that youre not putting that much turmeric in your curries when using a mixed powder, then you must be under-spicing with the other basic spices?   

The reason why I believe I don't use much turmeric is not very scientifical. I am using a mix powder that was not blended by me and the person who gave it to me is unaware of the ratios of spices. Turmeric is certainly there, as a part of the curry powder, but the mix itself is red/brown -ish. No traces of yellow. My base sauce uses a tbsp of turmeric in about 7L.

Quote from: goncalo on September 12, 2013, 08:08 PM
The reason why I believe I don't use much turmeric is not very scientifical. I am using a mix powder that was not blended by me and the person who gave it to me is unaware of the ratios of spices. Turmeric is certainly there, as a part of the curry powder, but the mix itself is red/brown -ish. No traces of yellow. My base sauce uses a tbsp of turmeric in about 7L.

I dont think colour is a good indicator once you add a lot of dark spices, but you could be the exception to the rule?
So your mate on the counter stole some mixed powder from the kitchen?  ;D

Maybe this is where madras curry powder comes into its own?
Giving it that punch to compensate for the rest of the spices being out of balance to traditional spicing.

Quote from: DalPuri on September 12, 2013, 01:51 PM

You wont find ANY traditional recipes that use an equal amount or more of turmeric as the other spices for a curry, so Why is it done in Britain?

Cheers, Frank. 

Hi frank, my wife is Indian and she disagrees.  She says there are many traditional indian dishes that use lots of turmeric such as Poha which is a Maharashtran dish.

For years (many years), I almost hated turmeric; it had a nasty unpleasant earthy taste that seemed to ruin everything I put it in (particularly rice :  I was /very/ na