What ground turmeric means
Ground turmeric is a spice made from the root, or rhizome, of the turmeric plant, a member of the ginger family. The roots are boiled, dried and ground into a fine, bright yellow-orange powder. It has a warm, earthy, slightly bitter and peppery flavour with a hint of ginger and a musky aroma, but it is valued as much for its intense golden colour as for its taste. Turmeric is an essential spice in Indian, Pakistani, Bangladeshi and Sri Lankan cooking, where it is called haldi, and it is used in most curries, dals, vegetable dishes and rice dishes.
It is a key ingredient in curry powder and many spice blends, and is used in Southeast Asian curries, Moroccan dishes and Middle Eastern cooking. It gives colour to piccalilli, mustard, pickles, chutneys and kedgeree, and it is used in drinks such as golden milk. Turmeric is sometimes used as a cheaper substitute for saffron to colour rice, though the flavour is different. It is usually cooked briefly in oil with other spices at the start of cooking so its raw taste mellows, and only a small amount is needed.
Turmeric stains very easily, so cooks take care with hands, worktops, wooden spoons and clothes. Fresh turmeric root is also available in some shops and is grated like ginger. You will see ground turmeric in Indian and Asian recipes.