Badia Turmeric Ground Spice, 16 oz

Ground turmeric is the golden root that colors and grounds Indian curries, Middle Eastern rice dishes, and the daily glass of haldi doodh. Earthy, slightly bitter, with a peppery finish, it's the spice that turns a pot of dal yellow and gives chicken tikka its base color before the chili and paprika layer on top. This 16 oz size is the best value across the lineup for cooks who use it daily.

Common Uses

Build the base of dal, sambar, and vegetable curries. Season rice for biryani, pulao, and Persian-style polo. Rub into chicken, fish, and cauliflower before roasting or pan-frying. Stir into yogurt marinades, lentil soups, and chickpea stews. Steep with black pepper and milk for haldi doodh, or whisk into hot water with ginger and lemon for a warming morning drink.

Cuisine Context

Turmeric is non-negotiable in Indian, Sri Lankan, and Bangladeshi home cooking — it goes into the pan within the first minute, before onions and aromatics. It also threads through Persian, Moroccan, Thai, and Indonesian kitchens, and has become a fixture in golden-hued cooking worldwide.

Pro Tip

Always bloom turmeric in hot oil or ghee for 20 to 30 seconds before adding liquid. Raw turmeric tastes bitter and chalky; the brief fry mellows it and releases its color into the fat, where it carries flavor and color through the whole dish.

Ships from Doral, FL.