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Turmeric is a rhizome that contains some starches. Those starches will hydrate and gelatinize like any other starch and thicken liquid. I don't know how its thickening power compares to other starches like flour or corn starch. This paper has a chart of vegetable starch sources that would imply that turmeric's starch content is fairly high at 76% In many ...


The answer is in the fat content. Low fat will curdle when cooking.

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