Turmeric, along with ginger and cardamon, belongs to the Zingiberaceae family (also known as the ginger family). Like ginger, it has a thick, round, yellowish rhizome out of which grow short 'fingers'. The yellow color is attributed to the presence of curcumin. Wherever ginger grows so does turmeric. Turmeric has been used throughout history as culinary spice, herbal medicine, and fabric dye. Turmeric root has a very interesting taste and aroma. Its flavor is peppery, warm, and bitter while its fragrance is mild yet slightly reminiscent of orange and ginger and not considered overpowering.
Usage/Recipe Tips: Turmeric is cultivated in the East and West Indies, Peru, South Vietnam, China, India, Sri Lanka, and Taiwan. It is used mostly in Asian, Indian, Middle Eastern, Caribbean and Peruvian recipes. Turmeric is used in curry powder. Add some turmeric to your choice of milk to create golden milk, poultry, pilafs, dressings, lentils and sauces.
Nutritional Information: Turmeric is an excellent source of manganese and iron, and has essential nutrients such as vitamin B6, fiber and copper. Use of turmeric in recipes can help retain the beta-carotene in certain foods.