The condiment is an integral part of our culture, a mandatory ingredient in our cuisine, an effective curative, and is also used as a cosmetic. Its subtle spiciness can add a zing to just about any curry, pulses, rice, and even baked goodies like buns and breads. The secret of getting the colour and flavour of turmeric right is simple. The haldi powder should be tossed in just before the oil or ghee, which is used for seasoning, starts smoking. If you add it too soon, the turmeric will leave its raw smell behind, and later than the precise moment will lend shades of brown instead of the desired yellow, and will give out a burnt smell.
Turmeric is usually avoided in sweets. The exception to the rule being that a pinch of haldi added to boiling milk, while making milk sweets to lend it a pale creamy colour. If you are planning to add the herb in milk for therapeutic purposes, it is best that you put it right at the end, just before serving.
It is advisable to add sundried rhizomes instead of the powdered form while making masalas for rasam, sambhar, bisibele bath or vangibath at home. It will make a tangible difference to the taste, colour and potency of homemade masalas.