Used in cooking since 600 B.C, turmeric is the root of a tropical plant related to GINGER. Though native to the Orient, this spice is now also cultivated in India and the Caribbean. It has a bitter, pungent flavor and an intense yellow-orange color. In modern cuisine, it is used mainly to add both flavor and color to food. Popular in East Indian cooking and almost always used in CURRY preparations. It is the primary ingredient in MUSTARD and is what gives American-style prepared mustard its bright yellow color. Powdered versions are widely available in supermarkets. As with all spices, it should be stored in a cool, dark place for…
