Tumeric Culinary uses
In non-South Asian recipes, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits,popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. Turmeric is used in savory dishes, not sweet ones.
Although usually used in its dried, powdered form, Turmeric is also used fresh - much like ginger. It has numerous uses in far east recipes, such as fresh turmeric pickle (which contains large chunks of soft turmeric).
Turmeric (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.
In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).
Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric. In South Africa turmeric is traditionally used to give boiled white rice a golden color.
( Source - http://en.wikipedia.org/wiki/Turmeric)
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