Turmeric can be used in a variety of recipes, especially those of Indian cuisine such as curries and salads. The bright golden color of the root can also be used to both season and color foods.
To make chickpea curry that includes turmeric among the ingredients, saute 2 minced onions in 2 tablespoons of vegetable oil over medium heat. Once the onions soften, add in 2 teaspoons of minced ginger roots, 2 minced garlic cloves, salt to taste, 2 crushed cinnamon sticks and 6 whole cloves. Season the mixture with 1 teaspoon each of ground cumin, ground coriander, ground turmeric and cayenne pepper, and cook the curry for another minute. Mix in 2 15-ounce undrained cans of garbanzo beans or chickpeas, and continue heating until the curry is heated through. Serve the chickpea curry garnished with freshly chopped cilantro.
Make an omelet with turmeric, tomato and onions by heating 1 tablespoon of olive oil in a skillet on medium heat. Meanwhile, whisk together 4 eggs and 3/8 tablespoons of kosher salt, and set the mixture aside. Add 1/4 teaspoon of brown mustard seeds and 1/8 teaspoon of turmeric to the hot olive oil, and heat the ingredients until the mustard seeds begin to pop. Next, add 2 finely chopped green onions and 1/4 cup of diced plum tomatoes to the skillet along with the egg mixture. Cook the omelet until it sets, alternately lifting both edges to cook all the runny egg. Fold the omelet in half, and sprinkle it with 1 dash of black pepper before serving.