What are some good ways to use turmeric spice in cooking?
Instead of paying big bucks for that name-brand lime shrimp in the freezer case, it’s easy to make your own at home with a simple marinade and a flash in the pan. Great served over white rice. This dish is also good as a room temperature appetizer for parties. Prep Time: 1 hours, 30 minutes Cook Time: 10 minutes Ingredients: 1/4 cup olive oil 1/4 cup fresh lime juice (about 2 limes) 1/2 cup orange juice concentrate 1/8 cup tequila (see Note) 1 Tbsp Triple Sec or Cointreau orange liqueur 1/4 cup cilantro, chopped 2 cloves garlic, pressed 1/4 cup minced sweet onion 1/2 tsp curry powder 1 tsp kosher salt 1/4 tsp turmeric 1/2 tsp ground cumin 1/4 tsp cayenne pepper, or more to taste 1/4 tsp freshly ground black pepper 1 Tbsp olive oil 1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish Sources: http://homecooking.about.com/od/shellfishrecipes/r/blshrimp9.
Turmeric is often confused with and substituted for saffron, because not only does it have a very strong flavor, it also turns foods a golden yellow color. Turmeric is frequently misspelled as tumeric, omitting the first letter r. Learn about this pungent spice and how to use it in a variety of turmeric recipes. About turmeric Turmeric is botanically known as Curcuma longa, derived from the old Arabic name for the kurkum plant we know better as saffron. Yet this spice is a member of the ginger family and unrelated to saffron. Like ginger, it is the root of the turmeric plant that is used as a spice, usually in a dried form. However, in some areas of the Far East, the fresh turmeric root is used and stored much like ginger. You might be able to find fresh turmeric in specialty Asian markets in the US. The root is generally peeled to expose its bright yellow flesh, then boiled, dried, and ground into a powder. Turmeric gives ball-park yellow mustard its bright color, is a prime ingredien
