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Turmeric is a plant native to South Asia; it is primarily grown in India today (in the southwest Alleppey region for this particular product). The leafy plant is harvested for its roots, which are dried and either sold whole or ground into a fine powder. It is prized for its unique golden color, and health-boosting anti-inflammatory properties.
In cooking, turmeric adds a deep orange-yellow hue to everything it touches (you've likely had it in tandoori dishes and as a component in many types of curry dishes). Its flavor is solidly earthy, with some subtle floral notes and a mild bitter finish.
Be careful as you cook with it; the gorgeous turmeric color often leaves a telltale yellow stain wherever it has been used.
Ingredients: Ground Turmeric Root.
2 oz (1/2 cup jar)
Sharma uses turmeric to give gorgeous color to dishes like the Turmeric-and-Chile-Roasted Red Snapper with Melon Salsa (p. 130) and the Turmeric and Lime Mussel Broth (p. 116).