Editing Turmeric (section)

===Culinary===
{{more citations needed|section|date=June 2017}}
Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods.<ref name=drugs/> It is used mostly in savory dishes, but also is used in some sweet dishes, such as the Lebanese cake ''[[sfouf]]''. In India, turmeric leaf is used to prepare special sweet dishes, ''[[patoleo]]'', by layering rice flour and [[coconut]]-[[jaggery]] mixture on the leaf, then closing and steaming it in a special utensil (''chondrõ'').<ref name="tradition">{{Citation |url = http://epaper.timesofindia.com/Repository/getFiles.asp?Style=OliveXLib:LowLevelEntityToPrint_TOI&Type=text/html&Locale=english-skin-custom&Path=TOIGO/2008/08/16&ID=Ar00401 |title = A tradition wrapped in leaves |last = Pereira Kamat |first = M |location = [[Goa]], [[India]] |date = 16 August 2008 |newspaper = [[The Times of India]] |access-date = 16 August 2017 |archive-url = https://web.archive.org/web/20181009173035/http://epaper.timesofindia.com/Repository/getFiles.asp?Style=OliveXLib%3ALowLevelEntityToPrint_TOI&Type=text%2Fhtml&Locale=english-skin-custom&Path=TOIGO%2F2008%2F08%2F16&ID=Ar00401 |archive-date = 9 October 2018 |url-status = dead }}</ref> Most turmeric is used in the form of [[rhizome]] powder to impart a golden yellow color.<ref name=drugs/> It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn, cereals and sauces. It is a principal ingredient in curry powders.<ref name=drugs/><ref name=E100/> Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger.<ref name=E100/>

Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various [[Iranian cuisine|Iranian]] ''[[khoresh]]'' recipes begin with onions [[Caramelization|caramelized]] in oil and turmeric. The [[Moroccan cuisine|Moroccan]] spice mix [[ras el hanout]] typically includes turmeric. In South Africa, turmeric is used to give boiled white rice a golden color, known as ''geelrys'' (yellow rice) traditionally served with [[bobotie]]. In [[Vietnamese cuisine]], turmeric powder is used to color and enhance the flavors of certain dishes, such as ''[[bánh xèo]]'', ''bánh khọt'', and ''[[mì Quảng]]''. The staple [[Cambodian cuisine|Cambodian]] curry paste, ''[[kroeung]]'', used in many dishes, including [[fish amok]], typically contains fresh turmeric. In [[Indonesia]], turmeric leaves are used for [[Minangkabau people|Minang]] or [[Padang cuisine|Padang]] curry base of [[Sumatra]], such as ''[[rendang]]'', ''[[sate padang]]'', and many other varieties. In the [[Philippines]], turmeric is used in the preparation and cooking of ''[[kuning]]'', [[Satay|''satti'']], and some variants of [[Philippine adobo|''adobo'']]. In [[Thailand]], fresh turmeric rhizomes are used widely in many dishes, in particular in the southern [[Thai cuisine]], such as yellow curry and turmeric soup. Turmeric is used in a hot drink called "turmeric [[latte]]" or "golden milk" that is made with milk, frequently [[coconut milk]].<ref name=":0">{{Cite news|url=https://www.theguardian.com/lifeandstyle/2016/may/11/turmeric-latte-golden-milk-cult-following-alternative-coffee|title=Turmeric latte: the 'golden milk' with a cult following|last=Imtiaz|first=Sabia|date=11 May 2016|newspaper=The Guardian|access-date=7 January 2018}}</ref> The turmeric milk drink known as ''haldī dūdh'' (''haldī'' [{{lang|hi|हलदी}}] means turmeric in [[Hindi]]) is a traditional Indian recipe. Sold in the US and UK, the drink known as "golden milk" uses nondairy milk and sweetener, and sometimes black pepper after the traditional recipe (which may also use ghee).<ref name=":0" />

Turmeric is approved for use as a [[food color]], assigned the code [[E number|E100]].<ref name=pubchem/><ref name=E100>{{cite web| url= http://www.ukfoodguide.net/e100.htm |title= E100: Curcumin| website= UKfoodguide.net| access-date= 14 April 2017 | url-status= usurped |archive-url=https://web.archive.org/web/20170707213618/http://www.ukfoodguide.net/e100.htm |archive-date= 7 July 2017}}</ref> The [[oleoresin]] is used for oil-containing products.<ref name=pubchem/>

In combination with [[annatto]] (E160b), turmeric has been used to color numerous food products.<ref name=pubchem/><ref name=E100/> Turmeric is used to give a yellow color to some prepared [[Mustard (condiment)|mustards]], canned chicken [[broth]]s, and other foods{{mdash}}often as a much cheaper replacement for [[saffron]].<ref name=E100/><ref>{{cite book| author= NIIR Board of Consultants & Engineers|title=The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses)|date=2006|publisher=Asia Pacific Business Press| location= Delhi| isbn= 9788178330389 |pages=188–191| url=https://books.google.com/books?id=039ZCwAAQBAJ&pg=PA6}}</ref>

{{Gallery| align= center
| File:TurmericMyanmar2.jpg
 |Cleaning turmeric [[rhizome]]s with boiling water
| File:TurmericMyanmar3.jpg
 |Drying turmeric rhizomes
| File:Turmeric-powder.jpg
 |Turmeric powder
| File:ओल्या हळदीची भाजी.jpg
 |Cooked vegetables with turmeric as one of its key ingredients, referred to as ''Sabzi'', a dish from India
| File:Ganghwang-bap.jpg
 |''Ganghwang-[[bap (food)|bap]]'' (turmeric rice)
| File:Steamed Goan rice and jaggery cakes.jpg
 |''[[Patoleo]]'' – sweet [[rice cake]]s steamed in turmeric leaves consisting of a filling of coconut and coconut palm sugar prepared in [[Goan Catholic]] style
}}