Turmeric is a rhizomatous herbaceous perennial plant of the ginger family. It is native to Southeast Asia. Plants are gathered annually for their rhizomes. When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a colouring and flavouring agent in many Asian cuisines, especially for curries. Turmeric powder has a warm, bitter, pepper-like flavour and earthy, mustard like aroma. Savoury hints of sweetness, spice, tending mildly astringent with citrus overtones. Delicious hot or cold.
Bring water or milk to a boil. 1 tsp per 6 oz cup. Infuse for 5 minutes.
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