Has an acrid, warm aroma, bright color, and slightly pungent, bitter taste. Tastes something like a cross between ginger and pepper. The spice that gives curry powder its unmistakable golden orange color. Often used to color sweet dishes or to spice meat, especially lamb, and vegetables. Good with fish, in baked goods, prepared mustards and pickles, broths, dressings, egg recipes, and soups. Also artichokes, potatoes, and in rice dishes. Combines with cilantro, cinnamon, coriander, cumin, fennel seed, garlic, ginger, mustard seed, paprika, and pepper.
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