Turmeric (ground)

हल्दी / haldi; turmeric

Flavor and role

The dried, ground root of a plant in the ginger family, with an earthy, slightly bitter taste and strong yellow colour. Fry it briefly in oil to remove the raw taste; it stains clothes and chopping boards easily.

Typical dishes and uses

Indian curries, dal, biryani, Moroccan tagine, Indonesian nasi kuning, curry powder. In this book: butter chicken, biryani and paella (instead of saffron).

Substitutes

When you only need colour, use a pinch of saffron or paprika. 1cm fresh turmeric = ¼ tsp ground turmeric.

Storage

In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.

Main countries

India

Used in this book

Butter Chicken (Murgh Makhani)Chicken Tagine with Lemon and OlivesChicken BiryaniBánh Xèo (Vietnamese Crispy Sizzling Crêpes)BobotieBunny Chow (Durban Chicken Curry in a Loaf)Chana MasalaChicken KarahiChicken Machboos (Emirati Spiced Chicken and Rice)Chicken Tikka MasalaDal Tadka (Tempered Yellow Lentils)Fish Amok (Amok Trey)Ghormeh SabziHariraChicken KabsaKhao SoiCurry LaksaMasala DosaMohinga (Burmese Fish Noodle Soup)Nepali Chicken Momo with Tomato AcharSeven-Vegetable CouscousPalak Paneer (Spinach with Indian Cheese)Pav BhajiBeef rendangChicken ShawarmaSoto AyamSri Lankan Chicken Curry (Kukul Mas Curry)Crispy Mekong-Style Bánh Xèo with Mung Beans and Coconut CreamKimchi Bánh Xèo with Pork Belly and Gochujang Dipping SauceCrispy Bánh Xèo Shrimp Salad BowlLamb Bobotie with GeelrysBobotie LasagneBobotie Puff Hand PiesDurban Lamb Bunny with Fresh-Ground MasalaChana Masala ShakshukaChana Masala Cheese ToastieHyderabadi Chicken Dum BiryaniChicken Biryani BurritoDesi Ghee Chicken Karahi with Charcoal SmokeRoyal Chicken Machboos with Saffron Rice, Daqoos and Crispy OnionsBlack Lime Chicken Machboos Paella (Emirati x Spanish)Crispy Machboos Popcorn Chicken with Black-Lime YogurtChicken Tikka Masala Cheesy Baked RiceMasala Cornbread with Green Chilli, Cumin and Coriander (American x Punjabi)Dhaba-Style Double Tadka Dal with Coal SmokeThai Red Curry Coconut Dal with Lemongrass TadkaDoro Wat with Homemade Niter Kibbeh and Honey-Wine FinishEgusi Chicken Korma (Nigerian x North Indian)Silky Amok with Toasted Kroeung and Coconut CreamAmok Moules Marinière with BaguetteBaked Amok Fish Toasts with Lime MayoOven-Braised Lamb Shank Ghormeh SabziGhormeh Sabzi Chicken Pot PieSabzi Crispy Rice BowlSaffron Lamb Harira with Egg RibbonsChicken Harira Tortilla SoupHarira Chickpea Toast with Lemon YogurtTiffin-House Idli with Fresh-Roasted SambarJerk Chicken Puff Patties with Mango-Lime DipLamb Kabsa with Toasted Spices and DaqqusKabsa Arancini with Daqqus DipMasala Kartoffelpuffer with Mint Raita (German x Indian)Chiang Mai Khao Soi with Hand-Made PasteKhao Soi Fried RiceKhichdi-Style Koshari with Ghee TadkaPrawn-Head Stock Curry LaksaMysore Masala DosaCrispy Dosa Chaat BowlMisir Wat with Homemade Niter KibbehMohinga with Fish-Bone Broth, Toasted Rice and Crispy ShallotsMohinga Ramen with Soy-Marinated EggMohinga Fried Rice with Toasted Chickpea CrunchJuicy Pork Jhol MomoLamb Seven-Vegetable Couscous with TfayaNasi Lemak with Spiced Fried Chicken (Ayam Goreng Berempah)Sambal Fried Chicken Nasi Lemak BurgerSeared Paneer Palak with Garlic TadkaPalak Paneer Green ShakshukaKeema Pastel de Choclo (Indian-Spiced Beef under a Sweet Corn Crust)Keema Pastitsio with Garam Masala BéchamelMumbai Tawa Butter Pav BhajiRendang beef tacosCrispy rendang wingsMasala Rösti with Mint-Yoghurt ChutneySamosa ToastieSatay Chicken Rice Bowl with Crispy ShallotsKeema Shepherd's Pie with Bombay MashSoto Ayam Lamongan with KoyaSoto Ayam RamenSoto Fried Rice with a Golden Broth ShotMasala Buttermilk Fried Chicken with Mint RaitaSri Lankan Black Chicken Curry with Toasted CoconutSri Lankan Coconut Chicken Curry UdonSaag Aloo Stamppot with Tadka and PaneerLamb Tagine with Prunes and Almonds

Updated 2026-10-10