Powder from the dried rhizomes of a perennial plant of the ginger family to flavor and color foods.
A tropical, aromatic, perennial herb of the ginger family.
A strong-smelling, slightly bitter-tasting golden spice also known as curcuma, which is used in South Asian and Middle Eastern cuisine. Available at grocery stores.
This spice is derived from the ground aromatic root of a tropical plant belonging to the ginger family. Its distinct yellow hue is used to add color to curry powder, cakes, cookies, pickles, and relishes. Although it has a mild, clean, and rich taste, there is a peculiarly bittersweet flavor to it. East Indian cuisine is where this spice is most commonly used, but it is also cultivated in China, Haiti, and other regions.
Hailing from the ginger family, there exists an East Indian plant revered for its diverse applications the turmeric plant. When its roots are carefully dried and ground, they yield a powder possessing an enticing aroma and a mildly bitter taste. This vibrant orange-yellow powder serves not only as a culinary spice but also as a natural food coloring agent. In the realm of flavoring, turmeric plays a vital role in imparting the characteristic yellow hue to curry powder, mustard pickles, and prepared mustard. Its versatile presence adds both visual appeal and distinctive flavor notes to a variety of delectable creations.