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.
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[7] https://www.gourmed.net/en/glossary/veloute
[8] https://www.gourmed.net/en/recipes/easy-do/spaghetti-clams
[9] https://www.gourmed.net/en/recipes/cretan-rabbit-stew-stifado
[10] https://www.gourmed.net/en/recipes/all-recipes/croatian-calamari-kalamary
[11] https://www.gourmed.net/en/recipes/all/lentil-and-rice-dish-mujaddarah
[12] https://www.gourmed.net/en/recipes/pork-and-sauerkraut-soup-jota
