Thursday, July 31, 2014
Inquirer Daily News

Turmeric: Out of the spice rack and into the lab

On Drexel's Table Matters blog, you'll find Shelby Vittek's great look at the pungent spice, which she bills as one of those so-called superfoods. Drexel's Food Lab - yes, there is such a thing - decided to get under the hood.

Turmeric: Out of the spice rack and into the lab

Turmeric
Turmeric via TableMatters.com

Turmeric is a staple of South Asian cooking, but is seldom found in what we call American cuisine.

On Drexel's Table Matters blog, you'll find Shelby Vittek's great look at the pungent spice, which she bills as one of those so-called superfoods. Drexel's Food Lab - yes, there is such a thing - decided to get under the hood.

It does stain everything yellow, but it's a great addition to an assortment of dishes.

“People call turmeric the poor man’s saffron,” said Jonathan Deutsch, a professor and Food Lab founder, “but if you bulk up on it, you can use it for tastiness.”

Check the story and see the recipes here.

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