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Turmeric (sometimes misspelled as 'tumeric') is used widely as a spice in South Asian and Middle Eastern cooking. Various Iranian khoresh dishes are started using onions caramelized in oil and turmeric, followed by other ingredients.
The Moroccan spice mix ras el hanout typically includes turmeric. In South Africa, turmeric is used to give boiled white rice a golden color, known as geelrys (yellow rice) traditionally served with bobotie. In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as bánh xèo, bánh khọt, and mi quang. The staple Cambodian curry paste, kroeung, used in many dishes including Amok, typically contains fresh turmeric. In Indonesia, turmeric leaves are used for Minang or Padang curry base of Sumatra, such as rendang, sate padang, and many other varieties. In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as yellow curry and turmeric soup. Turmeric is used in a hot drink called the "turmeric latte" or "golden milk" made with non-dairy milks, such as coconut milk.
In India, turmeric plant leaf is used to prepare special sweet dishes, Patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil (chondrõ).