Turmeric, commonly known as ‘haldi’ in India, is a spice derived from the roots of the curcuma longa plant. Being native to South Asia, this spice has been used in Indian cuisines from centuries. The turmeric plant is a rhizomatous perennial plant belonging to the ginger family. The rhizomes are boiled, dried and ground to make turmeric powder. This powder is deep orange-yellow in colour and has a distinctly earthy, slightly bitter and slightly peppery taste and a mustardy smell due to the presence of a substance called curcumin. It is most commonly used as a spice in curries and other South Asian cuisines. Apart from consumption, it is used for dyeing and imparting colour to mustard condiments.
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