With its earthy flavour and luminous yellow colour, turmeric is an under acknowledged spice at the heart of many curry powders. Turmeric is actually a root, similar to ginger, and although often found in its dried and ground form, it can be sourced fresh. If you can find the fresh variety, it can be juiced, or peeled and finely grated or bashed in a pestle and mortar, ideal for adding a citrusy fragrant depth to curry pastes. Slice it thinly however and it can be used to infuse a chicken broth with minimal work. Turmeric is known for it’s potent health benefits and is utilised in many Ayurvedic and traditional medicines. Often prescribed to boost tired immune systems, and help with swollen joints, tumeric nourises both the tastebuds and the body. Be mindful, however, that turmeric is also used as a brilliant ochre coloured dye and will do the same to any cook's clothing or hands.