Turmeric

Like ginger, turmeric is a root.  It is native to India and is used for cosmetic and dyeing purposes along with culinary ones.  It is also an important part of Indian wedding rituals and religious ceremonies.  Often times, turmeric is used instead of the much-more-expensive saffron to lend a yellow color to food.  Though not often featured in American cuisine, odds are you’ve come across turmeric in the form of yellow mustard and pickles.

Although the somewhat-earthy flavor of turmeric is an acquired taste, I love it in Indian tandooris and curries and in Moroccan dishes such as harira. Since it is a very strong flavor, however, I would recommend using it in moderation at first; it could easily be overwhelming.

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Tags: indian, moroccan, spice history, turmeric