A member of the ginger family, turmeric is used both fresh and dried in cuisines around the world. It has a warm, bitter, black pepper-like flavor and woodsy, mustard-like aroma. It is always the last spice added when cooking to prevent burning and bitterness. Often used in place of saffron for economy and its bright orange-yellow color.

Use in Indian Garam Masalas, Indian Curries, Tarka, Indian Dals, and Moroccan Tagines, and Thai Yellow Curry Paste.

Cuisines: Spain, Lebanon, Morocco, Ethiopia, India, Thailand