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Used in cooking since 600 b.c., turmeric is the root of a tropical plant related to ginger. Though native to the Orient, this spice is now also cultivated in India...





Used in cooking since 600 b.c., turmeric is the root of a

tropical plant related to ginger. Though native to the

Orient, this spice is now also cultivated in India and the

Caribbean. It has a bitter, pungent flavor and an intense

yellow−orange color. In Biblical times, turmeric was

often used to make perfume, a comment on its rather

exotic fragrance. Today it's used mainly to add both

flavor and color to food. Turmeric is very popular in

East Indian cooking and is almost always used in curry

preparations. It's also a primary ingredient in mustard

and is what gives American−style prepared mustard its

bright yellow color. Powdered turmeric is widely available

in supermarkets. As with all spices, it should bestored in

a cool, dark place for no more than 6 months.

 

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