Curcuma, Fa nwin, Gelbwurz, Haldee, Haldi, Huldee, Huldie, Indian Saffron, Kaha, Kamin, Kharkoum, Kunjit, Kunyit, Munjal, Saffron des Indes, Tumeric, Wong geung fun, Yellow Ginger

Turmeric is the rhizome or underground stem of a ginger-like plant. It is usually available ground, as a bright yellow, fine powder. The whole turmeric is a tuberous rhizome, with a rough, segmented skin. The rhizome is yellowish-brown with a dull orange interior that looks bright yellow when powdered. The main rhizome measures 2.5 - 7 cm (1” – 3 “) in length with a diameter of 2.5 cm (1”), with smaller tubers branching off.
Bouquet: Earthy and slightly acrid.
Flavour: Warm and aromatic with a bitter undertone.
Hotness: Medium

Turmeric is a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic in Malaysia. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion. Curcumin has been shown to be active against Staphlococcus aureus (pus-producing infections)

Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. In India it is used to tint many sweet dishes. Apart from its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal place is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odours. When used in curry powders, it is usually one of the main ingredients, providing the associated yellow colour.