This deep, golden-orange spice has been used in Indian, Thai and Persian cooking for hundreds of years. Flavor-wise, it is earthy and bitter, with a bit of peppery spice. Turmeric is what gives curry powders such a deep flavor. A spoonful will turn most dishes a bright yellow-orange. Most dishes call for peeled turmeric. Depending on the size and shape of the root, you can use a vegetable peeler or paring knife.A relative of ginger, turmeric has medicinal value as well. Curcumin is a component of turmeric that has been studied for its anti-inflammatory effects. Turmeric is also used in Ayurvedic medicine, an ancient Indian medical system. Get the recipe for Turmeric Tea here. You can also find turmeric sold in a dried and powdered form on our spice aisle.
