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Tumeric, a spice essential to curry, has an bitter, slightly aromatic taste. Thus, in cooking, it is often used in combination with other spices. Continue Reading. Tumeric is a common ingredient in Asian cooking and is sometimes used as a substitute for saffron, a very expensive spice. Chefs caution about using tumeric for saffron because it can make food too bitter. Tumeric has a bright yellow color and is frequently used to add color to food, like mustard. It is often used in relish, chutney, pickles, chicken dishes and fish soups. You can increase tumeric in your diet by mixing a little in melted butter and drizzling it over vegetables.
It is salty and moderately spicy (usually), fermented and it comes in a huge variety. Probably what comes to mind first when talking about kimchi is the nappa cabbage one (there are also radish, scallion and cucumber kimchi) It tastes like a pickled vegetable, of course, and then like the special sauce added to the vegetable. That taste is kind of hard to explain, is mostly sea food kind + garlic + a tiny bit of ginger. Most Westerners don't like it from the first bite, especially if one is not used to eating sea food.