Also known as “Indian saffron”, turmeric is made from the dried crushed root of the Curcuma longa, a plant native to Indonesia and southern India.
Although turmeric was introduced into Europe in the early 13th century, it use in the kitchen has only become widespread in recent years.
In India the plant’s leaves are used instead of baking paper to wrap foods in during cooking.
Turmeric has a deep golden color; it has a mild aroma and a slightly hot flavor with hints of orange and ginger.
It’s used as a natural coloring agent in cheeses and other dairy products as well as in sodas and sauces.