Turmeric

Wonder what gives Indian curries that brilliant yellowish-orange color? You guessed right- it is indeed turmeric, a tropical plant that is native to India and used in cooking since 600 B.C. It has a bitter, pungent almost woodsy flavor. The turmeric root has light brown skin and bright reddish-orange flesh. Turmeric was used in biblical times as a perfume but now it is most commonly used to flavor and color food. Ground turmeric is widely used in Indian cooking particularly in curries as well as other soups and stews. Turmeric is extremely rich in Potassium, Phosphorus, Magnesium and Calciu..

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