A herbaceous, perennial plant in the ginger family, native to South Asia, and gathered for its rhizomes. These are boiled, dried and ground into a deep orange-yellow powder, whose flavour is hot, mustardy, peppery and earthy. It is a popular spice in South Asian and Middle Eastern cuisines.
Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/turmeric&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/turmeric.jpg?itok=Vzf18uZq&description=Turmeric
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/tuna
[7] https://www.gourmed.net/en/glossary/veloute
[8] https://www.gourmed.net/en/recipes/children/krofi-slovenian-doughnuts
[9] https://www.gourmed.net/en/recipes/all-recipes/baked-figs-prosciutto-gorgonzola
[10] https://www.gourmed.net/en/recipes/all/marzipan-cookies
[11] https://www.gourmed.net/en/recipes/easy-do/pancakes-capers-and-onions
[12] https://www.gourmed.net/en/recipes/healthy/dried-fig-tidbits