Turmeric is often suggested as a substitute for the much more expensive saffron (although not by professional chefs) and annatto, because it produces that beautiful golden color. Indeed, turmeric is often added to ground saffron by some unscrupulous manufacturers to increase the profit margin. When substituting turmeric for saffron, be aware that turmeric is much more pungent and should be used sparingly.
Turmeric selection and storage
Whole or ground dried turmeric is readily available in the spice section of most grocery stores. The most widely used form is ground turmeric. Since it is highly susceptible to light, it is usually packed in airtight tins. Store the tin in a cool, dark place. Turmeric will begin to lose its potency after about six months, even sooner if exposed to light and/or heat.Turmeric cooking tips and usage
• Turmeric is also known as Indian saffron.• Turmeric is an important ingredient in curry mixes, chutney, and mustard pickles. It also goes well with chicken, duck, turkey, vegetables, rice, and salad dressing.
• Turmeric is extremely pungent, and actually gets stronger when cooked. A little goes a long way, so use it sparingly when experimenting.
• Avoid touching your clothing when working with turmeric. It is a powerful yellow dye.
• Although a pinch of turmeric may be used as a substitute for saffron to achieve that golden yellow color, the flavor does not compare in the least.
• Substitute 1 teaspoon dry mustard for 1 teaspoon of turmeric.
• The color of turmeric can vary widely from deep yellow-orange to bright yellow. This is simply due to different varieties.
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