Color for Tzatziki sauce

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Hi

I am wondering if I can add a bit off tumeric to Tzatziki sauce to color it? I have a very specific look i want yhe plate to looj and white does not do it.

Thanks
 
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Turmeric or saffron diluted in the acid (lemon juice or vinegar) should do the trick.  But beware this will change the taste too.
 

phatch

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For the amount you need to color tzatziki, you probably wouldn't notice the flavor. But I also would choose a different plate to the let the tzatziki just be what it is. 

If you're willing to tilt the flavor for it's own purpose, then you have a few other options to consider.

Saffron--this is not out of place in a meal that would include tzatziki, but will bring it's own flavor into play.  Depends a bit what you're serving this with to choose saffron. 

Achiote oil-- annato seeds toasted in Olive Oil. You'll get the olive oil flavor as well as some vegetal tones from the annato as well as a striking color.   http://www.cookstr.com/recipes/achiote-oil  AGain, you'll have to judge the flavor shift with what you're intending to serve. This is milder than saffron would be imho. 
 
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For the amount you need to color tzatziki, you probably wouldn't notice the flavor. 
Obviously experimentation is key, but I think he will notice the flavor change. You don't need much saffron or turmeric to start noticing the flavor. And I personally cannot wrap my mind around saffron- or turmeric-tzatziki, but then again I don't know what kind of plate of food is being built. 
 

nicko

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I like the saffron idea over the turmeric. Can you post some photos of the finished product?
 
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Aji Amarillo. A peruvian spice. It would work great. It is kind of like a yellow/amber paprika. It Does pack a little heat though
 
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