Ground Turmeric: Vegan Cooking Guide
Ground turmeric gives vegan dishes a brilliant golden colour and a warm, slightly bitter, earthy flavour. It's the spice that turns a tofu scramble convincingly yellow and gives dal its characteristic colour. Its active compound curcumin has been widely studied for anti-inflammatory properties.
How to Use Ground Turmeric
Use sparingly - turmeric is intensely yellow and can stain equipment permanently. Add 1/4 - 1/2 teaspoon to curries, soups, rice and egg-style dishes. Always cook it in oil before adding liquid to develop its flavour.
Nutrition
Contains curcumin (an anti-inflammatory compound better absorbed with black pepper and fat); a source of manganese and iron.
Chef's Tips
- Black pepper increases curcumin absorption by 2,000% - always add a grind of pepper to turmeric dishes.
- Turmeric stains everything it touches a bright yellow - wear an apron and use equipment you don't mind discolouring.
- Fresh turmeric root (similar in appearance to ginger) is more vibrant in flavour - use triple the quantity of fresh vs ground.
→ Find the best substitutes for ground turmeric
Vegan Recipes Using Ground Turmeric
Learn to cook with ground turmeric on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all US ingredients