Turmeric and ginger are often mentioned in the same breath, and for good reason: they're close relatives from the same plant family, and both are knobbly underground stems (rhizomes) used fresh or dried and ground. But they taste, look and cook very differently. Here's how they compare.
Turmeric vs ginger at a glance
| Turmeric | Ginger | |
|---|---|---|
| Plant | Curcuma longa | Zingiber officinale |
| Colour | Deep orange root, bright golden-yellow powder | Pale beige root, pale cream powder |
| Taste | Warm, earthy, slightly bitter and peppery | Hot, zesty, sharp and slightly sweet |
| Used for | Colour and earthy depth in savoury dishes | Heat and zing in sweet and savoury dishes |
| Stains? | Yes, strongly | No |
What is turmeric?
Turmeric is the root of Curcuma longa, grown mainly in India. Dried and ground, it gives curries, dals and rice their golden colour and a warm, earthy flavour. It's a key ingredient in most curry powders.
What is ginger?
Ginger is the root of Zingiber officinale, used across Asian, Caribbean and European cooking. Ground ginger is warmer and more mellow than fresh ginger, which is why it's a staple of British baking, from gingerbread to parkin.
How to cook with turmeric
- Add to curries, dals, soups and stews early in cooking, fried briefly in oil to bring out the flavour
- Stir a pinch into rice, couscous or scrambled eggs for colour
- Roast cauliflower, potatoes or chickpeas with turmeric, cumin and olive oil
- Whisk into golden milk with ginger, cinnamon and a pinch of black pepper
How to cook with ginger
- Bake into gingerbread, biscuits, flapjacks and cakes
- Add to stir-fries, marinades and curries
- Stir into hot water with lemon and honey for a ginger tea
- Blend into smoothies with pineapple, mango or carrot
Can you swap turmeric for ginger?
Not really. They share an earthy warmth, but ginger brings heat and zing while turmeric brings colour and a subtle bitterness. If a recipe needs ginger, try a little allspice or cinnamon instead. If it needs turmeric for colour, a pinch of saffron or paprika is closer.
Using turmeric and ginger together
The two work beautifully together. Try them in golden milk, a turmeric and ginger tea with lemon and honey, a carrot and ginger soup with a pinch of turmeric, or a curry paste with garlic and chilli.
Tips
- Turmeric stains worktops, wooden spoons and clothes. Wipe spills straight away.
- Ground spices are stronger than fresh: as a rough guide, use about 1/4 teaspoon of ground ginger in place of 1 tablespoon of fresh.
- Keep both sealed in a cool, dry, dark place so they keep their flavour.
Turmeric and ginger are everyday cooking spices. If you're thinking of taking either in large amounts, for example as a daily drink or supplement, speak to your GP or pharmacist first if you're pregnant, take any medication or have a health condition.
Shop our Organic Turmeric Powder and Ginger Powder, or read about 5 Ayurvedic powders to try.
