Turmeric is an Asian seasoning.
Many Asian seasonings are some of the world's most ancient herbs and spices. For centuries, various Asian nations from India to China have used the same spices in culinary dishes. The spices and herbs are often key ingredients in Asian cooking, making dishes such as curries, pulses, pilaus, chutneys and more. Some of the most popular Asian seasonings include ginger, cardamom, coriander, cumin and turmeric.
Ginger
Ginger is made from a root and comes from China and India. The spice is used in many forms, such as fresh, pickled, powdered or ground ginger. The ginger root looks simple but the spice is flavorful and spicy when a lot is used. Asian cooking primarily uses fresh ginger in cooking items such as curries and chutneys. Pickled ginger is paired with sushi in Japan as a way to cleanse the palate.
Cardamom
Cardamom is originally from India and is an ancient spice that has been used for centuries in Asian cultures. True cardamom is rare and expensive, and many people end up cooking with a cardamom substitute. Indian recipes use cardamom in pod form with pulses or use the seeds in curries or sweet dishes. The spice can be eaten like a nut and is enjoyed in this manner across Asian nations.
Coriander
Coriander is a spice that comes from the Middle East but is used in many Asian dishes. Coriander leaves are used in soups and sauces, or sprinkled into salads as an Asian seasoning. The seeds of the coriander plant can are ground with other spices to create curry powder or to make garam masala.
Cumin
Cumin is a very strong spice that has been used for centuries in India and China. The spice is popular in Asian dishes, where diners prefer spicy food. Cumin seeds are first roasted and then ground before being mixed into curry powders or other spice blends. The spice is also often used to flavor rice or paired with lamb and chicken dishes. Cumin is added to chutneys as well since it has a slight pickling quality.
Turmeric
Turmeric is a as for over 4,000 years across Asian nations. Turmeric is a very cheap spice and colors dishes yellow, much like saffron does. Turmeric is often included in curry powders to give curry its yellow color. You can use substantial amounts of the spice since it does not have a strong flavor. Fish curries use turmeric to hide the fishy smell and the spice is also added to sweet dishes in India.
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