Turmeric
	General Description Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Tumeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground.
	Geographical Sources India is the world's primary producer of Turmeric. It is also grown in China and Indonesia.
Taste and Aroma Pungent, somewhat bitter. Use dried and ground.
A Few Ideas to Get You Started Because of its bitter taste, Turmeric should not be used as a flavor substitute for saffron. Use Turmeric to add Eastern mystery to new favorites as well as in traditional curries, rice and chicken dishes, and condiments. Turmeric is a classic addition to chutneys, pickles, and relishes. Add a pinch of Turmeric to fish soups. Blend with melted butter and drizzle over cooked vegetables, pasta, or potatoes.