Turmeric

The most ubiquitous of Indian spices and one that I use in pretty much all my curries. It is easily identifiable by its vibrant yellow colour, owing to a pigment known as curcumin. I mainly use it in powdered form for ease, instead of the fresh turmeric root which looks like gnarly ginger. That said, fresh turmeric is great thinly sliced and added to boiling water with some lemon juice and black pepper to help with its absorption, as a drink to be gently sipped. Turmeric has an earthy aroma and should be used sparingly or else you will end up with a bitter tasting dish. Most of my recipes require no more than a teaspoon of ground turmeric. It has a plethora of health benefits, including being anti-carcinogenic, antiseptic, anti-inflammatory, good for digestion and immune boosting.