The Science of Spice

Flavour Group | UNIQUE COMPOUNDS | Turmeric 205

BLENDS TO TRY

Use and adapt these recipes for

classic blends featuring turmeric:

Hawaij p29

Niter kibbeh p32

Malaysian fish curry paste p51

Bumbu p52

Acid effect

Acids, such as lemon

juice, help to retain the

yellow colour.

Alkaline effect

Alkaline substances,

such as baking soda,

turn it orangey-red.

Iron reaction

Toasting or frying in an

iron skillet will darken

the spice.

Photosensitivity

Exposure to light

destroys the pigment,

so store it in the dark.

RELEASE THE FLAVOUR

Frying in fat causes flavour compound

molecules to disperse and form new

compounds. This only happens above

130°C (266°F), so does not occur in

boiling water.

BLENDING SCIENCE

Turmeric’s dominant earthy notes are produced by the flavour compounds

turmerone and ar-turmerone (“ar-” for “aromatic”), which are found in few other

spices. The minor compounds provide more opportunities for effective pairing.

Focus on one compound for a particular taste effect, or mix and match several.

FOOD PARTNERS

White fish Stir together turmeric,

yoghurt, and crushed garlic, and then

spoon over fish fillets before grilling.

Lamb and pork Combine with

paprika, lightly crushed cumin, and oil

for a meat rub, and massage into the

skin before roasting.

Squash and cauliflower Mix a

teaspoonful with oil and honey, and toss

with the vegetables before roasting.

White chocolate Add a good pinch

to cupcake batter along with chunks of

white chocolate.

Pickles Include thin slices of fresh

rhizome in fish and vegetable pickles.

130°C

(266°F)

Cooking with curcumin

The incredible staining power of ground turmeric is due to a pigment called curcumin, but you

may be surprised to discover that its hue can vary according to how it is used and stored.

use more cineole

spices for floral and

menthol notes:

anise, star anise

easily overpower, so

use sparingly

nutmeg will also

help to develop the

musky flavours

add depth with

other earthy spices:

cumin gives a rich,

warming earthiness

paprika brings

toasted, smoky,

and sweet notes

from pyrazines

black cardamom

brings smokiness and

penetrating menthol

from shared cineole

enhance fresh notes

with more citral:

cardamom also

adds penetrating

camphorous accents

coriander brings

zesty fruit and floral

aromas, and can be

added generously

boost the heat with

more zingiberene

or spices with

different pungency:

ginger also adds

complexity due to

shared zingiberene

black pepper

adds pungency due

to piperine, which

complements the

pungency of turmeric’s

zingiberene

CINEOLE

penetrating |

eucalyptus

CITRAL

citrus | herbal |

eucalyptus

ZINGIBERENE

pungent | sharp |

spicy

Kitchen

creativity

Turmeric works well in complex blends, where its pungent earthiness acts as a

base to help to bind other flavours together. Add sparingly if it is to be used on

its own, so that the bitter notes do not overwhelm.

TURMERONE AND

AR-TURMERONE

earthy | musky |

woody

TURMERIC

Tu

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