Turmeric — with its brilliant golden-yellow color and floral, warming, slightly musky taste — is one of the primary flavors in Indian and Southeast Asian cooking. It is what gives curry powder its ...

Derived from the rhizomes of Curcuma longa and responsible for giving curry (and everything it touches) a yellow color, turmeric or the Golden Root is much more than just an agricultural commodity in ...

If you’ve ever eaten curry, and really who hasn’t, you’ve tasted turmeric. Turmeric is the spice that gives curry pastes and powders that vibrant golden hue. Long popular in India, the Middle East, ...

Turmeric is the Houdini of the spice world. At first glance this unassuming rhizome, with its brown crackly skin, resembles nothing more than a slightly shriveled crooked finger. A quick slice of the ...

Some spice processors in Bangladesh use an industrial lead chromate pigment to imbue turmeric with a bright yellow color prized for curries and other traditional dishes, elevating blood lead levels in ...

My obsession with turmeric began in tea form. One of my favorite cooking blogs, 101 Cookbooks, posted an intriguing recipe for "turmeric tea" that featured only four ingredients: raw honey, turmeric, ...