How to use turmeric powder: 6 easy ways

Turmeric is a bright orange-yellow powder made from a root that looks like ginger. It tastes warm, earthy and slightly bitter, with a gentle peppery edge, and it colours whatever it touches. A little goes a long way, and it stains cloth, chopping boards and fingers, so wipe spills quickly.

How much to use

Use half a teaspoon to 1 teaspoon for a pot that feeds four. For rice, a quarter teaspoon per cup of dry rice is enough to turn it golden. Always cook it for a minute in hot oil or with the onions, because raw turmeric tastes dusty.

Ways to use it

1. Golden rice. Stir half a teaspoon into the oil, add 2 cups of rice, and cook as usual. Serve with stew or fried fish.
2. Curries and stews. Fry it for a minute with the onions and tomatoes before the meat or vegetables go in.
3. Eggs and tofu scramble. A pinch in scrambled eggs gives a sunny colour and a mild earthy taste.
4. Chapati and mandazi dough. Add a quarter teaspoon to the flour for a golden colour. It does not change the taste much.
5. Warm milk or chai. Stir a quarter teaspoon into a cup of hot milk with a pinch of black pepper and a little sugar or honey.
6. Roast vegetables and soups. Toss potatoes or cauliflower with a teaspoon, or stir half a teaspoon into lentil, bean or pumpkin soup.

Keeping it fresh

Keep it in a closed container in a cool, dry cupboard, away from light and heat. Colour fades over time, which is a sign it is getting old. Use a dry spoon and use the pack within about a year for the best colour and taste.

Which pack to choose

The 50g pack is plenty if you cook with turmeric a few times a week. Choose the 100g pack if it goes into most of your pots, or if you want to share a pack with a neighbour or a chama friend.

Next step: Add it to your order in the shop, or ask Glow on WhatsApp which pack suits you.