Turmeric

Turmeric is a herbaceous plant of the ginger family.  The tuberous, or underground stems, have been used from antiquity as a condiment, a textile dye, and medically as an aromatic stimulant. Native to southern India and Indonesia, turmeric is widely cultivated on the mainland and in the islands of the Indian Ocean. In ancient times it was used as a perfume as well as a spice. The underground stems have a pepperlike aroma and a somewhat bitter warm taste and have a strong staining orange-yellow colour. It is the ingredient that colours and flavours prepared mustard and is used in curry powder, relishes, pickles, and spiced butters for vegetables, in fish and egg dishes, and with poultry, rice, and pork. In parts of Asia turmeric water is applied as a cosmetic to lend a golden glow to the complexion. Reputed to have anti-inflammatory properties, turmeric is sometimes consumed as a tea or in pill form for a variety of ailments, including arthritis and intestinal problems.