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Used in cooking since 600 b.c., turmeric is the root of a tropical plant
related to ginger.
Though native to the Orient, this spice is now also
cultivated in India and the Caribbean. It has a bitter, pungent flavor and an
intense yellow−orange color. In Biblical times, turmeric was often used to make
perfume, a comment on its rather exotic fragrance. Today it's used mainly to
add both flavor and color to food. Turmeric is very popular in
East Indian cooking and is almost always used in curry preparations.
It's also a primary ingredient in mustard and is what gives American−style prepared
mustard its bright yellow color. Powdered turmeric is widely available in
supermarkets. As with all spices, it should bestored in a cool, dark place for
no more than 6 months.
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