Ground Turmeric comes from the dried root of a plant in the ginger family. It provides a warm, aromatic flavor with a slightly bitter undertone.

Storage & handling

Store in a cool, dry place.

Ingredients

Turmeric.

Recipe

Scallion Pancakes with Turmeric

Ingredients

Makes 4 pancakes

2 Cups All-Purpose Flour, plus extra for dusting

1 1/2 Teaspoons 1890 Ground Turmeric

1 Cup Boiling Water

1/4 Cup 1890 Japanese Toasted Sesame Oil

2 Cups Thinly Sliced Scallions

1/4 Cup 1890 UP Extra Virgin Olive Oil

1 Teaspoon Kosher Sea Salt Flakes

2 Tablespoons Soy Sauce

2 Tablespoons Rice Wine Vinegar

1 Tablespoon Chopped Fresh Cilantro

1/2 Teaspoon Grated Fresh Ginger

2 Teaspoons White Sugar

Directions

Place flour and Ground Turmeric in the food processor. With the processor running, slowly drizzle in about 3/4 cup boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water, 1 tablespoon at a time, until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the refrigerator.

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk, roughly 8-inches in diameter, on a lightly floured surface. Paint a very thin layer of sesame oil over top of the disk using a pastry brush. Roll the disk up like a jelly roll, then twist the roll into a tight spiral, tucking end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint dough with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip the pancake into hot oil. Cook, shaking the pan gently, until the first side is even golden brown, about 2 minutes. Carefully flip with spatula or tongs (be careful not to splash oil), and continue to cook, shaking the pan gently, until the second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain and season with salt. Repeat with remaining pancakes.

Mix soy sauce, vinegar, ginger, cilantro and sugar in a small bowl. Serve as dipping sauce for pancakes.