Turmeric

(Haldi, Curcuma, Kunjit, or Holud)

One of the most common spices in Indian cuisine and even curries, Turmeric has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

Growing wild in the forests of South and Southeast Asia, it is also one of the key ingredients in many Asian dishes. It is also use as a coloring and flavoring agent. Typically turmeric is used in its dried, powdered form that is widely available in in supermarkets for cooking. Turmeric powder can be stored in a cool, dark place for around six months. Turmeric is also used fresh, like ginger in numerous Eastern recipes, such as pickle that contains large chunks of soft turmeric.