If cardamom is the queen of spices and peppers the black king, then turmeric is definitely the taste of India; because without turmeric every Indian kitchen is bare and incomplete. Indian Turmeric, which is also popularly known as "Indian Saffron”, because of its bright yellow color, is considered the best in the world.
Turmeric is mildly aromatic and has scents of orange or ginger. Turmeric has a pungent, bitter flavor. It is available in three types Nizam, Salem and Madras in the form of fingers and powder.
Besides its usage in kitchen it is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns. It is also a natural anti-inflammatory that works with-out side effects. It is a natural pain killer and a natural liver detoxifier as well.
It is a perennial plant found in the tropical regions of Southern Asia. Turmeric is a rhizome, an underground stem growth from which roots and shoot grow. The rhizomes are boiled, peeled and dried for a week in the sun before they are graded for quality. Turmeric is a spice valued in international market more for the bright yellow colours than as a flavouring material. Turmeric, one of the ancient spices is commonly used as a dye and condiment. Since antiquity this spice is a significant ingredient in the curry powders. Mostly this spice is traded in the whole form and then processed into powder, oil or oleoresin by the industrial sector. Turmeric has a peppery aroma and flavour with a hint of wood.