July 8

7 Turmeric Substitutes – For Flavor, Texture & Color

0  comments

We may earn commissions from qualifying purchases at no extra charge to you. For more information, check out our Disclaimer


Most of us know about the wonderful health benefits of turmeric, but maybe not what an amazing addition it can make to a recipe. Turmeric has long been cherished for its ability to add both flavor and color to a dish. It's unique, earthy musk provides the final touches on our favorite vegetable and starch dishes. 

While near impossible to replace turmeric in certain settings, there are a few close-seconds that can help when you're in a pinch. Depending on whether you need some added color, flavor, or nutritional properties, we've devised a list of 7 turmeric substitutions to get you as close to the real thing as possible. 

Enjoy!


- Our Quick Substitution Guide - 

for color 

-Saffron

-Annatto Seeds

-Curry Powder

-Smoked Paprika

-Yellow Mustard  

Seeds

 for flavor 

-Saffron 

-Annatto Seeds

-Smoked Paprika 

-Cumin

for nutrition

-Ginger 

-Annatto Seeds 


What Exactly is Turmeric?

Turmeric, also known as kurkuma (or the golden spice) is an earthy, pungent, bitter spice that comes from grinding down the root of the turmeric plant. For thousands of years it has been used for cooking, medicine, and color(dye) purposes. It adds a unique flavor and is the sole coloring agent in many Middle Eastern, Indian and Asain cuisines. Besides being extremely nutritious and part of a trending healthwave in recent years, it is a vital addition to countless traditional recipes.

Curcumin is the active ingredient in turmeric, and is the reason for it's alleged healing properties. 

Fresh turmeric looks like an orange ginger root, and can be thinly sliced or pressed to be used in a recipe. Ground turmeric can be used interchangeably, ½ tsp turmeric powder for every 2-inch piece of root used. 

7 Turmeric Substitutes 

1) Saffron 


Saffron, the most expensive spice on the market today, produces a great vibrant red-orange color. Although the price tag can be high, only a very small amount is needed for a recipe. It is slightly sweeter than turmeric, but depending on your recipe, could work as a great substitute. The reason saffron is so special (and expensive) is due to the small amount that is grown and harvested. Approximately 4,000 flowers are needed to produce just once ounce of saffron powder. The small red threads picked from the flowers are used in cooking, but they are also sold in powder-form.

Similarities: color, flavor 

Suggested Conversion: start with ¼ tsp saffron : 1 tsp turmeric 

Flavor Notes: subtle flavor and aroma, pungent, floral, sweet undertone 

Suggested Dishes: Seafood dishes, risottos, casseroles, stews, sauces, marinades 

2) Ginger 


Originating from the same family as turmeric (Zingiberaceae) many think ginger is a root, but it is actually classified as a rhizome, which is an underground stem. For savory dishes, this is not the best substitute. Ginger and turmeric share a lot of the same wonderful health benefits, including anti-inflammatory properties, but the flavors do differ. Depending on what you’re making, ginger could be the substitute you have on hand. If you don’t like the taste of turmeric, but are looking for similar vitamins and minerals to add to your daily repertoire, throw some ginger in a smoothie, or add it to your favorite hot drink. 

Similarities: nutritional properties, texture  

Suggested Conversion: start with ½ tsp ginger : 1 tsp turmeric 

Flavor Notes: Spicy, sweet, pungent

Suggested Dishes: Smoothies, hot drinks, sweet dishes

3) Annatto Seeds


The seeds from these beautiful plants boast a vibrant yellowish-orange color, great for rice dishes, sauces, marinades, anything you want to add that wonderful color to. This is a great alternative for naturally coloring a dish, anything from cakes and baked goods, to poultry and sausages.

The flavor is quite different than turmeric, but if your recipe can be slightly modified, the color these seeds lend is very similar to that of turmeric. Annatto is also known as Cuban turmeric, and has many of the same health benefits, so throw some in your smoothie if youre looking for an energy boost.

Try this: mixing ¼ cup annatto seeds with ½ cup oil, allowing the color to infuse through the liquid before using it in a recipe.  

Similarities: nutritional properties, color, texture  

Suggested Conversion: 1:1

Flavor Notes: peppery, sweet, nutty, mild, undertone of nutmeg 

Suggested Dishes: rice, sausade, marinades, poulty, baked goods, smoothies

4) Madras Curry Powder


Madras curry powder is typically a blend of different spices, the majority of the mix being turmeric, along with coriander, cumin, ginger, and cardamom. If you are making an Indian recipe or Middle Eastern dish, curry powder will work well, but for more delicate recipes this might not be the best substitute. It is great fot adding that burst of vibrant color into savory dishes. It definitely has a stronger, more complex flavor, so use sparingly and taste as you go. 

Similarities: texture, color 

Suggested Conversion: ½ tsp curry powder :  1 tsp turmeric 

Flavor Notes: complex, earthy, fragrant 

Suggested Dishes: marinades, savory dishes, curries, sauces

5) Smoked Paprika & Mace


Smoked paprika mixed with mace, which is a spice that comes from grinding the coating of nutmeg seeds, can create a good substitute for turmeric, especially in savory dishes. The musky flavor and reddish color of the smoked paprika mixes well with the pungent spiciness of mace. If you have both of these spices on hand, make a 1:1 blend and slowly add it to your recipe, tasting as you go. (Compliments of SPICEography)

Similarities: color, texture, flavor 

Suggested Conversion: start with ½ tsp blend : 1 tsp turmeric

Flavor Notes: smoked paprika: musky, sweet, mild, complex 

Mace: cinnamon, pepper, nutmeg

Suggested Dishes: sauces, soups, poultry, marinades, savory dishes 

6) Cumin


Cumin is great if you're looking to enhance the flavor and aroma of your dish, but does not contribute any of the vibrant color that turmeric does. The smokiness of cumin is similar to that of turmeric, but it can easily overpower a dish, so use sparingly. Only use if red-orange color is of secondary importance. Cumin is also a good source of calcium, magnesium and iron, and can be a great digestive agent. 

Try this: mixing cumin powder with garlic powder 1:1 for an even more intense flavor, if you think if will work well with your recipe. 

Similarities: warmth, earthiness, smokiness 

Suggested Conversion: ½ tsp cumin : 1 tsp turmeric 

Flavor Notes: tangy, bitter, earthy, nutty, sweet, pungent, undertones of lemon

Suggested Dishes: sauces, soups, marinades, Mexican & Middle Eastern dishes

7) Yellow Mustard Seeds


If you're looking for something to enhance the color of your dish, and all you have on hand is mustard seeds, they could come in handy in a pinch. Be aware, the flavor profile is much richer than turmeric, so use sparingly and taste as you go. Yellow mustard powder can also work if you don't have seeds. If you're looking to add that vibrant color to your dish, add a small amount at a time, if you dont think it will completely alter the original intended taste of your dish.

Similarities: color, texture (powdered form) 

Suggested Conversion: ½ tsp mustard : 1 tsp turmeric

Flavor Notes: rich, strong, nutty, hot, pungent

Suggested Dishes: Indian & Mediterranean dishes, sauces 

Conclusion 


Replacing turmeric won't always be so straightforward. Sometimes it's best to just take the turmeric out of the recipe altogether. Trial and error is the only way to know for sure. We hope this was helpful!

If you have any questions, comments or suggestions, don't hesitate to leave a comment below. We try to respond within 24 hours.

Cheers!

Michael

Founder of Robust Kitchen


Tags


About the author

Michael spends his days eating, drinking and studying the fascinating world of food. He received his Bachelors Degree in Food Science and Technology at the University of California, Davis and spent much of his time at the school brewery. While school proved to be an invaluable experience, his true passion lies in exposing the hidden crannies of food for the cooking laymen.

You may also like

7 Oyster Sauce Substitutes – for Stir Fry, Marinades and Dips

Can You Freeze Cream Cheese? Yes, Here’s How

Leave a Reply

Your email address will not be published. Required fields are marked

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}