Turmeric is a central ingredient in Masalas, Ras el Hanout, curry powders, and pastes. In India, it is said to help in digesting the complex carbohydrates found in most dishes. In Indian and southeast Asian cooking Turmeric is an important seasoning used to add flavor and color to curries (especially vegetable curries), desserts, fried fish, lentils, pickles, rice, soup and vegetables (in particular cauliflower and potatoes). In Indonesian, Malaysian and Thai cooking, it’s added to yellow and red curries, laksas (a spicy noodle soup), stews, yellow rice (nasi kuning) and vegetables.
With a complex, rich and woody aroma with citrus, floral and ginger undertones. The flavor is mildly sour and bitter, slightly pungent, warm and musky.
Be careful when handling as it will stain hands, cooking utensils and even your clothes.