Use turmeric in any dish that calls for saffron, unless it is important to you to have the real thing. That would be the case for a special dinner party, for example, but in general most people would have difficulty telling the two apart.

Like saffron, turmeric will turn food yellow, although the color it produces is not quite so subtle. This makes it ideal for giving an interest to boiled rice, for example, and you can also add it to the water for cooking pasta in.

The flavor is mild enough to be inoffensive and it’s one of the few spices that will not penalize you for adding a little too much. Use liberally in curries, stews and even soup. You can also add it to fish stews, but don’t call them bouillabaisse – for that you need the real thing, saffron.

photo credit: FotoosVanRobin

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