Turmeric

Turmeric is an ancient spice being used as early as 4000 years ago. It was used as a colouring agent in an Assyrian herbal preparations dating back to 600 BC. It was a major spice to the Vedic culture in India. It was used in religious rites in ancient India and China and is still used in Hindu religious rituals in India. Both Ayurvedic and Chinese medicines use turmeric for the treatment of inflammatory and digestive disorders. During the middle ages, because of its colour turmeric was known as Indian saffron in Europe. Turmeric grows in the tropics and sub tropics. The plant requires a hot, moist environment and a fairly light soil. The harvested rhizomes are boiled, dried and their rough skins removed and powdered to make turmeric powder. In Indian cuisine turmeric is added to nearly every dish, be it non- vegetarian or vegetarian. It has a bright yellow colour that imparts an orange yellow hue to curries.