Turmeric Cumin Differences
The difference between turmeric and cumin
Turmeric and cumin, although both are common seasonings, their characters, flavors, uses and many other aspects are significantly different.
In terms of traits, turmeric is the rhizome of the turmeric family, its color is yellow and bright, and it is mostly lumpy; cumin is the fruit of the cumin family, which is as fine as a grain, and its color is more yellowish-green or yellowish-brown.
The flavor is also very different. Turmeric has a unique spicy aroma, slightly bitter, and rich flavor, often containing a little ginger charm; cumin is more intense and pungent, with a unique aroma, slightly nutty aroma, under the fine taste, unique flavor.
In terms of uses, turmeric is often used in cooking as a color palette to make dishes golden and increase their color beauty. It is particularly important in the production of curry; it is also used in some South East Asia and Indian cuisines to give dishes a unique flavor. Cumin is mostly used in barbecue and baking to add a unique aroma to meat, bread, etc. In Xinjiang and other regions, such as grilled lamb kebabs, cumin is an indispensable seasoning, which can greatly enhance the aroma of food.
From this perspective, although turmeric and cumin are both good choices for seasoning, their differences are obvious, and they each bloom their unique charm in the realm of cooking.
