Turmeric has many health benefits, so add a bit extra your curries! Be careful, though, because too much turmeric may spoil the flavour. Experiment with increasing little by little.
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia, needs temperatures between 20°C and 30°C and a considerable amount of annual rainfall to thrive. When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart colour to mustard condiments. Turmeric's active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavour and a mustardy smell.