Topic: higher quantity of turmeric in spice mix

[nutty]

hi there

In some of the masala mixes on this forum, the mixes call for more tumeric than other spices e.g curry pdr, coriander pdr, why is that and what taste does it impart and how does it contributes to the curry and the spice mixes e.g does it give a strong flavour, different taste, etc i hope every1 understands what am trying to say and thanks in advance

[SnS]

hi there

In some of the masala mixes on this forum, the mixes call for more tumeric than other spices e.g curry pdr, coriander pdr, why is that and what taste does it impart and how does it contributes to the curry and the spice mixes e.g does it give a strong flavour, different taste, etc i hope every1 understands what am trying to say and thanks in advance

Hi Nutty

To answer the latter part of your question - to understand what taste turmeric imparts, try frying a piece of white fish (cod or haddock) in ghee or butter, with 1/4 tsp of turmeric, some sea salt and a little coriander leaf. It has a very distinctive taste and is often used as the prime spice to enhance the flavour of fish dishes. It is also great with fried mashed potato ('masala mash').

SnS 

[JerryM]

i used to think i did not like the taste of turmeric. in fact i left it out of the KD1 base that i made for many yrs. i also left it out in the cooking.

i think it was the BE post that changed my view http://www.curry-recipes.co.uk/curry/index.php?topic=2815
and http://www.curry-recipes.co.uk/curry/index.php?topic=3074.0;topicseen
. the spice mix being the headline requiring 7 parts turmeric in comparison to 8 parts coriander. i was surprised how good the spice mix was.

i no longer have any hangup on turmeric and use it freely. i feel SnS is explaining it in a nut shell - the taste on it's own is not that brill but it's effect on the collective ingredients is significant and for me now an essential

Nb essential in the base, i don't feel the same applies to the spice mix though and my fav LB does not contain any although i do use DD & Kushi spice mix which both contain it.

[Cory Ander]

Hi Nutty,

It also gives the distinct yellow colour (you know, the irremovable yellow stains, on your clothes, when you spill some on yourself!  ) evident in BIR curries.

Together with the red of paprika/chilli powder, it gives BIR curries that typical red/orange colouration.

[Derek Dansak]

The chef at my local puts half a chef spoon tumeric into the base. i fully endorse this. it combines with the water and makes a nice sauce during boiling