Possibly only a thing in wine country (I know you can get it in California).
I get it at the grocery, whereas tamarind requires a trip to a speciality Asian foods market.
I’ve seen at least one without —concentrating on coriander and cumin and fenugreek—but I can’t remember which. And if you use “curry powder”
As a synonym for “masala,” there are of course many that don’t (but many that still do.)
Back in my Indian cooking phase, I was interested to learn that the ingredients in masala vary from region to region, and there are a lot of them.
Not just by region, but by family. I think each family or even each cook may have their own recipe.
I like turmeric in curries. I once made grilled eggplant rounds with turmeric and did not like it, I don’t remember why.
In the past 5-10 years I’ve been playing a lot more with curries, and always use turmeric there as well. Occasionally I’ve used too much, which is way worse than too much cumin or paprika or cinnamon or something: turmeric’s bitter, musty flavor is great in small doses but awful in large doses, IMO.
The other place I use it is in fried rice. My wife doesn’t like fried rice, so I rarely make it any more; but when I do make it, a bit of turmeric in the onions gives the rice that lovely yellow color I associate with Chinese-restaurant-style fried rice.
I think you’re right. It’s the Indian version of chili recipes.
As I mashed up my avocado with salt, garlic powder, and paprika this morning, I thought, ‘I should have used turmeric instead of paprika.’ I’ll try it next time, but I need to get to Trader Joe’s for more avocados.
The turmeric plants in our garden grow fantastically well, then all the leaves shrivel up but the root is still alive and it produces a new crop of healthy leaves. We have this one huge plant that is in the “shriveled leaves” phase, so hubby decided to pull it up and harvest all the turmeric root.
Behold:
No clue what we’re going to do with all of that. Even giving it away is going to be hard. How much fresh turmeric can one household use, after all?
No reason not to use turmeric in addition to paprika IMO, instead of ‘instead of’. Paprika is a type of chile powder, though extremely mild, and turmeric annd chile powder are very complementary. Again, you’ll find both spices in (most) curry powders.
Bar Keeper’s Friend will take care of that.
Not if the countertops are marble or granite; a Google search says that Bar Keeper’s Friend should not be used on them, or some other porous surfaces.
In that case you resort to Dawn + a nylon scrubber + elbow grease. It’ll come out eventually.
If not, a belt sander will work.
Or you could just spill more turmeric across 100% of the counter, for a uniform yellow stain.
A belt sander always works. I had a friend with severe acne….
It’s a bit of work, and especially see the discussion regarding staining, but I’ve grated fresh turmeric root, and then roasted it. The resulting dried bits keep well for a couple of months in a tightly sealed bottle, or can be kept frozen for up to a year.
Yeah - I have been thinking about drying and grinding it (I already have a lot of fresh chunks in the freezer from a previous harvest). That would be an insane amount of work, but if I had lots of powdered, I could give it away more easily.
I probably won’t do it, but if I do, I’ll offer free powdered turmeric to SDMB readers!
ETA: Here’s instructions on how to do that - they recommend basically what you suggested (thin slices rather than grated though), and not grinding it until right before you use it. So I could send people dried turmeric chips.
I don’t cook with it a lot but this recipe is a good one that changed my mind about (golden) beets. Turmeric Braised Chicken with Beets & Leeks . I use boneless skinless thighs instead of drumsticks but the sauce is very good.
I also use it for Chicken Shawarma or this excellent roast chicken recipe.