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Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

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Turmeric rhizomes are dried in hot ovens, then ground into a deep orange-yellow powder. Commonly used as a spice in curries, to add color to mustard, and is thought to have many beneficial medicinal properties. It is used in this book to flavor tumeric tea cakes.