The Observation Deck

This spice seems to have great nutritional properties. But I've never used it.

They are also touting Ginger.

I have never used Tumeric at all that I know of - it appears to have been added to processed food which I'm trying to avoid.

So I'm curious as to how you use it.

Also ginger - with the exception of cookies - what is the best way to use this spice?

Thanks

Welcome to the wonderful world of Indian food! There are plenty of curry dishes, etc. that use turmeric.

And as far as the ginger goes, there are plenty of South East Asian dishes that have ginger as a main component.

If either of those are up your alley, you will be pleasantly surprised with what those ingredients bring to the party.

-another Chef Geoff

Thanks Geoff,

I got some and I'm going to try it. I'm not supposed to eat spicy food and I didn't know if all Curry is spicy or not. I guess all I have eaten has been.

So I'm going to experiment a little.

Lynn

As you experiment with ginger, keep in mind that there is a HUGE difference between the fresh ginger root and the powdered stuff in a jar. Both in terms of taste and use. Fresh ginger is really wonderful....powdered, well, not nearly as much.

Jeff

Lynn-

There's also a big difference between enjoying "a curry" as in Indian food and curry powder, which is just a blend of spices. Curry powder is not normally hot. I find curry powder to be more aromatic and flavorful than what I would consider "spicy". I'm also sensitive to "spicy".

Turmeric is one of the things that forever stain your clothes upon contact!

It is difficult to find good curry powder mixes here - or I find it difficult - although Trader Joe's is probably a good place to look.

Yeah....

A HUGE second to DL's comment. When you go to the grocery, and buy "curry powder" or "chili powder" they are actually the blends that Durkee (or whoever) thinks should be in a curry or chili....And curry is incredibly varied (much like "cheese" can be anything from gorgonzola to swiss).

I would highly recommend Penzey's fornot only purchase, but as an educational resource:

http://www.penzeys.com/cgi-bin/penzeys/shophome.html

They have at least 6 different curry powder mixes.....

Jeff

Thanks DL and Jeff,

I do have that spice catalog. I got some tumeric at Nature's Bin. Heinens didn't offer it. I going to be trying it. I'll let you know the results.

Thanks for the heads up about staining.

It also adds great color to your homemade creamed corn, according to Alton Brown.

I've been using tumeric in vegetarian paella. I have been making this and everyone has loved it.

1 tablespoon olive oil
1 cup chopped onions
1 teaspoon minced garlic
2 cups water (I used vegetarian stock)
¾ teaspoon salt - I added a little more - but I like salt.
¼ teaspoon Turmeric I substituted this instead of ¼ teaspoon saffron thread (saffron is very expensive)
1 cup long grain white rice (any white rice will do – not minute or success rice)
1 cup diced carrots
11/2 cups frozen peas thawed
1 cup canned garbanzo beans rinsed and drained
1 ¼ cup roasted red peppers cut in strips (I just cut up green and red peppers)
Fresh ground black pepper

(This is a base recipe – you can add what you have in your home – I have added mushrooms, black olives and a can of corn for example instead of carrots)

1. In a large saucepan over medium heat, sauté onions and garlic for one minute; add water, salt, and tumeric and bring to boil; stir in rice and carrots; return to boil then reduce heat to low, cover and simmer for 20 minutes or until rice is tender.

2. Add peas, garbanzo beans, and red peppers (or other vegetables) to pan and replace lid; simmer for another 2 minutes or until liquid has been absorbed; remove from heat and stir to fluff up rice and distribute the vegetables; season with fresh-ground black pepper and serve.
This makes a lot but it freezes well and you can eat part now and part later. Makes a very pretty dish for pot lucks and is very healthy.
It takes me about 45 minutes considering the time taken to chop and assemble everything.

Jeff Endress wrote:I would highly recommend Penzey's fornot only purchase, but as an educational resource:

http://www.penzeys.com/cgi-bin/penzeys/shophome.html

They have at least 6 different curry powder mixes.....

Jeff

Yes! Penzeys rules! They have pretty much everything under the sun, spice-wise...and their prices are very reasonable too.

My favorite place is actually Jungle Jim's, outside of Cincinnati, where I can find packages of curry blends from other nations - there's no English on the packages, but there's no mistaking the aroma of the contents.

http://www.junglejims.com/

I'm not a huge fan of Penzeys but they're better than most supermarket choices.

I know this doesn't help David Lay at all!

There is a Penzey's store on the east side. I prefer it to the catalogue because for many of their items they have a display jar you are welcome to open and sniff.

Also, there are a couple of stands at the West Side Market that specialize in spices, including one that seems to have Asian spices, but I haven't looked at their wares that closely. Some of the fruit/vegetable stands have fresh (I guess) ginger.

So the spice shelf at Marc's is too good for you folks!!!!!
Stan