Turmeric Turmeric is one the most commonly used spices in Indian cuisine. Turmeric is not a hot spice but has an earthy and aromatic taste; if too much turmeric is used, the taste can be bitter and peppery. The major producer of turmeric in India. Turmeric is one of the chief ingredients of curry powder. Turmeric is a key ingredient in almost every type of meat and vegetable dish. In the Indian subcontinent, turmeric is used mostly for its earthly and rustic flavor and not for its color. In other parts of the world, turmeric is principally used as a coloring agent in foods; principally rice, baked goods, cereals, dairy products, beverages, and seafood. Turmeric grows wild in many parts of Asia, especially India. Turmeric is available both as a dry powder or a leaf for cooking. The moderate-sized leaves are often only found in India and used to wrap and cook meat or vegetable dishes. The leaves have a more refreshing flavor compared to the dry powder. Besides spicy foods, turmeric is also used in small amounts to color desserts and other Indian sweets such as patoleo. In South American cuisine, turmeric is often used a coloring agent in canned beverages, baked foods, yogurt, ice cream, cereal, biscuits, citrus juices, sauces and even popcorn. In India and Pakistan, chunks of fresh turmeric in oil are often used to make sauces, pickles, and chutneys. Turmeric is also widely used in Middle Eastern cuisine, especially Iran. The majority of Iranian khoresh dishes start off with caramelized onions, followed by turmeric and other spices. Outside of the Indian subcontinent, turmeric is a commonly used spice in Vietnam, Thailand, Cambodia, Laos, Indonesia, and Malaysia. Either the leaves or the powder is used to make a curried based and mixed with other spices. Turmeric is rarely used alone to impart flavor. It is often combined with chills, onions, cinnamon, cloves and other spices to augment the flavor of food. Today turmeric is often used as a substitute to the more expensive saffron. Because turmeric is potent, only a tiny amount is used to enhance flavor and color. If too much turmeric is added, it can make the taste bitter or sour. Turmeric is often used with oil at the initiation of cooking. Once the oil is hot, turmeric often follows onions. The heated oil extracts the flavor and color. If turmeric is added at the end of cooking, it generally only imparts a color with no flavor. Turmeric is readily available in almost every grocery store in North America and is relatively cheap. The dry powder has a long shelf life as long as it is stored in an air sealed container. Asides from it flavoring and coloring ability, there are some who believe that turmeric also has healing powers. Hence turmeric is widely consumed in large amounts by Orientals and Indians. Almost every disorder under the sun has been reported to be cured by turmeric.

Health Benefits of Turmeric:

    Nutrition Facts %DV
    Turmeric is one the most commonly used spices in Indian cuisine. Turmeric is not a hot spice but has an

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