Turmeric which we call haldi in Hindi comes from the root of the curcuma longa which is a leafy plant related to ginger. Turmeric has a bright yellow colour and is pungent, warm and earthy in taste and aroma. It is used in powdered form and gives a golden orange colour to curry dishes and snacks. Turmeric is generally used more for appearance purposes as opposed to taste. If too much turmeric is added to a dish, it will cause bitterness. Research shows that turmeric inhibits blood clotting and is also an Ayurveda treatment for digestive disorders and arthritis. It is known to be a natural antiseptic used for healing cuts and wounds.
