Turmeric, an erect perennial herb of the ginger family, is native to parts of India and extensively used in Indian cuisine, particularly in curry dishes.
The most common form of turmeric seasoning is in powder form, but it can also be used chopped or sliced for various culinary purposes.
Derived from the root of the turmeric plant, its appearance resembles that of ginger. With its pungent taste and distinctive yellow color, turmeric adds depth and vibrancy to dishes, enhancing both flavor and visual appeal.
In Asian cuisine, particularly in regions like India, Thailand, and Indonesia, turmeric is a staple ingredient. It is used not only for its flavor but also for its vibrant color and potential health benefits. From curries and stews to rice dishes and marinades, turmeric is a versatile spice that plays a crucial role in many traditional Asian recipes.