Turmeric

Turmeric root is native to the Orient but is widely cultivated in India and the Caribbean. It has a bitter, pungent flavor and an intense yellow-orange color.

Turmeric can be purchased in whole root form or dried and powdered.  The earthy flavor remains strong even in the powdered version.

Turmeric roots are harvested and sold primarily (in the U.S.) in Asian markets.  Fresh turmeric will stain your hands and clothing so be cautious when using.  The most common form is powdered which is easy to use and store.

Mentions of Turmeric are bound in Sanskrit writings in India.  It spread across the Pacific from Asia by Polynesians from Hawaii and Easter Islands. 

Turmeric is sometimes used as antiseptic. It is made into a paste and applied to cuts, boils or wounds.  Sometimes turmeric is mixed with milk or water and taken internally to tread intestinal disorders as well as colds and sore throats.  The root is rich in iron and can taken for anemia.

Turmeric was used in biblical times as a perfume but now it is most commonly used for both its musky flavor and color.  Ground turmeric is widely used in East Indian cooking particularly in curries as well as other soups and stews.

On a familiar note, turmeric is the yellow color you see in our mustards.