Turmeric Cumin Spice Difference
Turmeric (Turmeric) and cumin (Cumin) are both commonly used spices, but their differences are significant.
The color of turmeric is mostly bright yellow or even orange, and its taste is unique and spicy, with a slight bitter taste. Turmeric is often used in the preparation of various curries, which can add a golden color to dishes. It also plays an important role in many South East Asia and Indian cuisines, giving dishes a unique flavor and attractive appearance.
The color of cumin is often brown, and its flavor is rich, with a warm aroma and a slight numbness. Cumin is commonly found in barbecues, barbecues, and many regional cuisines in the Middle East, Central Asia, and Xinjiang, China. It is sprinkled on top of the meat. After being roasted, the aroma is overflowing, which greatly enhances the flavor of the meat.
In terms of plant origin, turmeric is derived from the rhizome of the ginger plant; cumin is the seed of cumin in the umbrella family. The two plant categories are different, resulting in differences in flavor, appearance, and use.
When used in cooking, turmeric is more suitable for dishes that need to create a golden color and a unique spicy flavor; cumin is mainly used to add a rich and warm aroma, especially when paired with meat, which complements each other. Therefore, turmeric and cumin are by no means the same spice, and each has its own unique charm in the field of cooking.
