Substitutes for turmeric?

[MEmama]

I’m making chicken noodle soup today and realized I’m nearly out of turmeric. Usually I use quite a bit in this soup to make it pretty….judging my the appearance of it right now it’s definitely going to need some beautifying. Lol

Any suggestions for a substitute that won’t alter the flavor too much? 

[Carol in Cal.]

If you have some old, weak curry powder, that would work.  Taste it first to make sure it’s not too peppery.  

[Arcadia]

I would use cumin (similar color) or paprika (does give a reddish tint) but @mathnerdwould be able to give you a much better answer.

[MEmama]

7 minutes ago, Carol in Cal. said:

If you have some old, weak curry powder, that would work.  Taste it first to make sure it’s not too peppery.  

As a matter of fact I do! 
 

Should I really admit that not only is this over 20 years old, but that means I’ve moved it countless times, including out of the country and back? Maybe this belongs in a Would You Eat This thread. Lol
 

[MEmama]

10 minutes ago, Arcadia said:

I would use cumin (similar color) or paprika (does give a reddish tint) but @mathnerdwould be able to give you a much better answer.

Well at least my paprika is fresh! Lol

[mathnerd]

I would say use paprika too! Or you could use some tomato purée or cooked carrot purée to modify color!

[LucyStoner]

30 minutes ago, MEmama said:

As a matter of fact I do! 
 

Should I really admit that not only is this over 20 years old, but that means I’ve moved it countless times, including out of the country and back? Maybe this belongs in a Would You Eat This thread. Lol
 

We use so much curry powder that "20 year old bottle of curry powder" doesn't compute.  I buy the restaurant sized containers and we use it up so quickly. I probably have an ancient bottle of marjoram or dill though.   

[MEmama]

2 minutes ago, LucyStoner said:

We use so much curry powder that "20 year old bottle of curry powder" doesn't compute.  I buy the restaurant sized containers and we use it up so quickly. I probably have an ancient bottle of marjoram or dill though.   

Yeah, I’m pretty surprised. I mean, I knew it was lurking in the back of my spice drawer but I assumed I’d have a fresh bottle too. Nope. Have I really not made curry in that long? It seems like I used to make it a lot…now I’m wondering what else is hiding in there. Is this a justifiable excuse for getting the spice organiser I’ve been coveting for years but never get around to buying? 😬

Dill is not allowed in our house. I’m onboard with that decision. 

[Arcadia]

7 minutes ago, MEmama said:

. Is this a justifiable excuse for getting the spice organiser I’ve been coveting for years but never get around to buying? 😬

I have a spice organizer but it is too small to hold all my spices. So I have them spread in 3 locations in my kitchen.

 

[MEmama]

Today’s non-COVID related PSA: even if your spices are well over 20 years old, taste them before adding to a dish!
 

Turns out my ancient, offending curry powder tastes both like cardboard and is abnormally spicy. It is not a nice or usable combination of flavors for an otherwise promising chicken noodle soup. 😂

[Spy Car]

Carrots and brown onion skins (as many as you can spare). Cook both as long as reasonable and then skim from the soup.

If you desire freshly carrots cooked in  the soup, add more at the end. The initial batch get sacrificed as broth flavoring.

Bill

Edited August 5, 2021 by Spy Car