17 Flavor-Packed Ways to Use Turmeric—Fresh or Ground

If you have a jar of ground turmeric in your spice rack, it’s probably for one of two reasons. One: You cook a lot of cuisines that call for it in their dishes (like Indian, Thai, or Persian, perhaps) and your jar of ground turmeric gets almost as much use as salt. Or, two: You picked up a jar of it ages ago for a recipe that called for a small amount—probably more for color than flavor—and your ground turmeric sees less action than juniper berries. 

Don’t get me wrong, I like its color-boosting powers, especially in scrambled tofu. It has a lot of value as an all-natural coloring agent: It’s used to color everything from mustard to chicken soup. (You can also use ground turmeric to dye Easter eggs.) 

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