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.
[10]
[11]
[12]Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/turmeric.jpg?itok=Vzf18uZq&description=Turmeric
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/penes-me-kolokytha
[9] https://www.gourmed.net/syntages/soypa-tis-megalis-giortis-yemenite
[10] https://www.gourmed.net/syntages/paidikes-geyseis/glaso-sokolatas
[11] https://www.gourmed.net/syntages/koytsomoyritses-ahnistes-me-skordo-kai-dentrolivano
[12] https://www.gourmed.net/syntages/grigores/koyrkoyti-hylos-panarismatos-gia-tiganisma
