Turmeric full of flavor, color and health benefits

Turmeric is the Houdini of the spice world. At first glance this unassuming rhizome, with its brown crackly skin, resembles nothing more than a slightly shriveled crooked finger.

A quick slice of the knife is all that's needed to reveal the magic that is turmeric. The spice's bright yellow flesh flashes before your eyes, opening a virtual treasure chest of flavor, color and health benefits.

Turmeric has been used for centuries as a spice, a coloring agent and for medicinal purposes. It's a beloved spice of India, and the love of this perennial root has been expanding rapidly throughout the world.

A close relative of ginger, it is turmeric that gives curry its yellow color. Turmeric also adds the bright yellow hue to that mustard you squirt on your summer hot dogs and burgers.

In cooking, its peppery, slightly bitter flavor is often enhanced with the addition of cumin and citrus. To create the powder, the rhizomes are boiled for 30 to 45 minutes and then dried in hot ovens. After the drying process, the turmeric is ground into that deep-orange-yellow powder.

The health benefits of turmeric have been known for centuries. Considered to be a spice that cleanses the whole body, especially the liver, it is used to support digestion and to treat fever, infection and inflammation. It's been hailed to prevent everything from the common cold to cancer.

Research is currently exploring its use in managing heart disease, diabetes and Alzheimer's disease. Like any food trumpeted as a health benefit, the jury is still out on all of the medicinal claims. One thing is for sure; turmeric can add a lot of flavor and color to almost any dish.

Fresh vs. dried

Like ginger, the fresh rhizomes have a livelier flavor than dried. Depending on how tender or mature the root is, you may want to scrape off the peel with a paring knife before using it. Turmeric can be cut into coins, matchsticks or cubes; grated with a microplane or cheese grater; or juiced or thrown into smoothies.

Fresh turmeric is found in the produce section of well-stocked grocery stores, health food stores and Asian and Indian grocery stores. Choose firm rhizomes; avoid soft or dried ones. Store fresh turmeric in the refrigerator in a plastic bag or airtight container for a week or two or freeze it for several months.

Turmeric loses some of its essential oils and pungency in the process that converts the rhizomes to ground powder, but it can still provide a warm flavor and color.

Like any dried spice, the general rule of converting fresh spices to dried prevails: 1 teaspoon of dried spice is equal to 3 teaspoons of fresh.

Roughly 2 inches of fresh turmeric root will yield 1 tablespoon of the freshly grated spice.

Rub it

Powdered turmeric is the perfect addition to a spice rub. Blend the fragrant yellow powder with cumin, sweet Spanish paprika, dried thyme, salt and pepper to make your own personal Moroccan spice blend: perfect to sprinkle or rub on anything from vegetables and grain salads to fish and chicken.

Transform a simple roast chicken into an exotic-flavored crispy creation by using a turmeric-based rub.

Start by brushing the bird with butter, and then generously rub in the Moroccan spice blend. Drizzle with some extra-virgin olive oil and the bird is ready for the oven.

Roast chicken, though a basic recipe, can be challenging to get right. Often the breast is dry or the thigh is not cooked through.

Try preparing the chicken by using a spatchcocking method.

Don't be intimidated by the term! Think of it as butterflying an entire chicken before roasting.

Use kitchen shears to remove the chicken backbone. Flip the chicken over onto a clean work surface and then gently press down on the breast, making the chicken flatten out.

The result is a chicken that roasts faster and more evenly than using the traditional trussing and roasting method.

Simmer it

Turmeric likes to play with others. Add it to simmering liquids when making rice or curries. Simple basmati rice is transformed into a kaleidoscope of gemstone colors of yellow and red with the addition of turmeric, curry, orange zest and dried fruit.

If your budget allows, a generous pinch of saffron adds a boost of flavor and color.

Make a vegetarian rice noodle curry with sesame-encrusted tofu cubes, broccoli and red bell pepper.

A flavorful sauce is made with coconut broth, turmeric, curry and ginger.

A few unsalted cashews give the dish crunch along with chopped cilantro leaves for a touch of green.

Drink it

Using turmeric in tea and warm milk-based drinks is a common use of the spice. These drinks are good for you and taste great. Try going cold rather than hot.

A traditional Indian beverage called a lassi is prepared with a blend of mangoes, frozen bananas, turmeric, ginger and Greek yogurt.

Add some low-fat coconut milk and a drizzle of honey for a sweeter, smoother blend.

Remember to call a friend when you're whipping up this colorful cool beverage; the recipe serves two.

Spice-Rubbed Roasted Chicken

For this improved take on roast chicken, remove the backbone of the chicken and gently press the breast to flatten the bird. This technique, known as spatchcocking, allows the chicken to roast evenly. Sweet smoked paprika and dried turmeric are available at specialty spice houses such as Penzy's and the Spice House.

Makes: 1 whole chicken

Ingredients:

Preparation:

Spatchcock the chicken by cutting out its backbone with kitchen shears. Lay the chicken flat, breast side up. Firmly press down on the breastbone to flatten. Pat dry with paper towels.

Combine paprika, white pepper, thyme, salt, turmeric and cumin in a small bowl and mix to combine.

Place chicken in a roasting pan with a flat rack insert. Alternately, line a rimmed baking sheet pan that is slightly larger than the bird with parchment paper. Place the chicken, breast side up, on the prepared pan. Brush the chicken with the melted butter. Evenly rub the spice mixture on to the top of the bird. Tuck the orange slices under the bird.

Let spice-rubbed chicken rest at room temperature 15 minutes. Meanwhile, preheat oven to 450 degrees.

After the 15 minutes, drizzle top of chicken with the olive oil. Roast in preheated oven about 40 to 45 minutes or until a meat thermometer inserted into breast and thigh reads 165 degrees. Remove chicken and discard orange slices. Let chicken rest 10 minutes before carving.

Jeweled Golden Rice

Saffron, curry and turmeric give basmati rice an intense flavor and golden yellow color. The 'jewels' are dried cranberries and slivered dried apricots. This dish can be served warm or at room temperature

Makes: 8 servings

Ingredients:

Preparation:

Combine rice, broth, water, curry powder, turmeric, saffron, ginger, salt and white pepper in a medium saucepot. Stir to combine. Bring to a boil and then reduce heat to a simmer. Cover with a lid and simmer until liquid is absorbed, about 30 minutes. Remove from heat and let stand, covered, 5 minutes more.

While rice is cooking, prepare remaining ingredients. Place 1 tablespoon olive oil in a sauté pan. Heat over medium heat. Add celery and white onion and sauté until just tender but not brown, about 4 minutes.

Combine orange juice, zest, honey and remaining 2 tablespoons olive oil. Add celery-onion mixture to the cooked rice along with the cranberries, apricots, almonds and cilantro. Add orange juice mixture and toss to combine. Serve hot or at room temperature.

Curried Rice Noodles with Broccoli and Tofu

Extra-firm tofu is cubed and baked for this recipe.

Makes: 6 servings

Ingredients:

Preparation:

Preheat oven to 350 degrees.

Cut tofu into ½-inch slices and place between paper towels. Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 30 minutes.

Cut tofu into ½-inch cubes. Toss in a bowl with the soy sauce and 2 tablespoons sesame seeds.

Lightly oil a baking sheet pan with 1 teaspoon of the vegetable oil. Spread the tofu cubes evenly on the sheet. Bake in preheated oven 15 minutes and flip over. Continue baking 10 more minutes. Tofu should be lightly toasted and chewy. Remove from oven.

While tofu is roasting, prepare the rice noodles according to package directions. Rinse in a colander under cold running water to cool cooked noodles.

Heat remaining 2 teaspoons oil in a large sauté pan over medium heat. Add onion and sauté 2 minutes, stirring several times. Add red curry paste, yellow curry powder, cumin, turmeric and ginger and stir to combine with the onions.

Add the coconut milk, vegetable broth, brown sugar, salt and pepper. Bring to a simmer and cook 5 minutes. While sauce is simmering, slowly add enough of the cornstarch/water mixture to thicken the sauce. Add broccoli and red pepper.

Cover and let simmer 3 minutes. Add cooked noodles, baked tofu, cashews, remaining 2 tablespoons sesame seeds and the chopped cilantro. Toss gently to combine and heat on low until noodles are warm.

Mango-Turmeric Lassi

Try using fresh ginger and turmeric for this refreshing smoothie.

Makes: 2 drinks

Ingredients:

Preparation:

Place mango, frozen banana, yogurt, turmeric, ginger, almond or cashew milk, and honey in a blender. Blend until combined. Divide between two glasses and serve.