5 Turmeric Substitutes (and How to Use Them)

Picture this: You are prepping your favorite dish that calls for turmeric, but only realize that you don't have fresh turmeric roots or the turmeric spice on hand.

Before dashing out to the grocery store, take a look at your spice drawer to see if you have one or more of our top five picks of turmeric spice alternatives. Chances are, you might have at least one!

Read on to find out our top five selections, how to use these ingredients, and the correct conversion amounts.

What Does Turmeric Taste Like and How Is It Used?

Turmeric spice (commonly known as turmeric) is a yellow-orange spice from the ground and dried turmeric root. This herbal root imparts a combination of flavors: The yellow-orange spice reminds some people of ginger and mustard, but turmeric is bold and more peppery. Some would also describe ground turmeric as earthy, bitter and musky. Others would say the ground spice has nutty and citrus undertones.  

As a versatile ingredient, turmeric is widely used as a flavor enhancer and a coloring agent for beverages and foods. Add a pinch of powdered turmeric to milk, coffee, tea and juice for an extra kick of spice and color. Turmeric can also be used to flavor soups and stews. You can add it to soups, broths, stews, curries, rice, and sauces or use it as part of a marinade and dry rub.

For delicious inspiration, check out 25 of Our Favorite Ways to Use Turmeric.

Substituting Dried for Fresh and Vice Versa

The turmeric spice is the dehydrated form of the turmeric root, which is ground into a powder. This versatile spice is readily available in the spice aisle of local grocery stores. You can also find fresh turmeric roots at Asian and South Asian grocers. 

While many recipes call for turmeric powder, you can also make your own from the fresh root by removing the knobby skin, boiling the root, using a grater to grate the root into a minced texture, and letting the grated turmeric dry before using a food processor to grind it into a powder. 

Fresh turmeric is less concentrated and potent than powdered turmeric—you will need to use at least three times the amount of grated fresh turmeric to produce the same flavor as the ground turmeric spice. 

In other words, if your recipe asks for 1 teaspoon of turmeric powder, you will need to replace the powder with 1 tablespoon of raw grated turmeric, equivalent to half an inch to one inch of the fresh turmeric root.

Similarly, if your recipe calls for freshly grated turmeric and you only have turmeric powder, you can also apply the 1:3 ratio (replace every tablespoon of raw turmeric with one teaspoon of turmeric powder).

Best Turmeric Substitutes

If you're out of fresh turmeric root or ground turmeric, we have five suggested substitutions that mimic or offer a similar flavor or color, or both. Because of the varying flavors between ingredients, always do a taste test with a small amount before adding the replacement to your recipe.

Ground Cumin

Ground cumin is pungent, earthy, and bitter, with hints of nutty and citrusy flavors, offering a similar flavor profile as turmeric. Like turmeric, it is widely used in sauces, soups, marinades, stews, and more.

How to substitute: As a rule of thumb, replace every teaspoon of turmeric with half a teaspoon of ground cumin. For a recipe like our Red Split Lentils (Masoor Dal), which calls for 1/4 teaspoon of ground turmeric, you can replace it with 1/4 teaspoon of cumin in addition to the amount of cumin the recipe asks for.

Mustard Powder

Did you know that prepared mustard is made with turmeric? This is unsurprising as both ingredients share similar flavor attributes—bold, earthy and spicy. Mustard is also a good replacement for turmeric, as both ingredients have a yellowish hue. 

How to substitute: Since mustard powder is also nutty and vinegary, the recommended substitution is 1/2 teaspoon of mustard powder for every teaspoon of turmeric. Unless your guests are supertasters, this amount of mustard powder used in curried dishes, like our Authentic and Easy Shrimp Curry, and sauced-based recipes, such as Somali Spaghetti Sauce, should go unnoticed.

Ground Ginger

Ginger is somewhat similar to turmeric, but they have a lot of differences. Despite being related, the former has more of a zing and spice with a sweet aroma. Still, peeled and grated ginger can be used as a substitute for turmeric powder. 

How to substitute: Generally speaking, one inch of freshly grated ginger will yield the same amount of grated turmeric root. The amount of turmeric replaced in a recipe also depends on the type of food and your taste preference. If you want a less gingery taste and aroma that won't overpower the flavors of your recipe, use half a teaspoon of ground ginger for every teaspoon of turmeric.

Curry Powder

Like turmeric, curry powder is a potent spice, except the latter has a blend of spices like cumin, ginger, and black pepper, with turmeric as the base. Because of its distinct flavor and aroma, you might want to replace turmeric with curry powder in a recipe that already asks for curry power. 

How to substitute: We suggest using 1/4 teaspoon for every teaspoon of turmeric powder, to prevent the curry flavor from masking other flavors of your dish.

Saffron

When you're out of turmeric but have saffron on hand, these red threads make a good alternative as a color enhancer, especially for rice and risottos that have the signature golden yellow hue. Flavor wise, though, the saffron crocus spice doesn't have the same intensity as you would expect in turmeric—it imparts a subtle, floral and sweet taste.

How to substitute: Add saffron closer to the end of cooking to retain most of the spice's flavors. A little saffron also goes a long way—use 1/4 teaspoon of saffron for every teaspoon of turmeric replaced.