Turmeric

A rhizome (Cucurma longa), related to ginger and native to the Subcontinent, that is widely used in its powdered dried form in many cuisines of the Subcontinent. Turmeric powder is a bright golden yellow in color and stains hands and clothing (it is a traditional dye as well as a culinary ingredient). It is believed to have antiflatulent properties, so it is an indispensable early addition in the cooking of dal or beans. In Ayurveda it is classed as warming. Sliced fresh turmeric is bright orange and is also used as an ingredient in some places: Rajasthan and Andhra Pradesh both have curried turmeric dishes. The Mundas, an aboriginal people of India, were known in the early Vedic literature as nishada, turmeric eaters. Powdered turmeric, made by boiling turmeric rhizomes, then drying them and grinding them to a powder, is widely available in grocery stores. Fresh turmeric rhizomes, the size of a small finger, pale brown outside and bright orange inside, are often available in Southeast Asian groceries.