Love Food, Love Turmeric

Turmeric is pronounced turr-mer-ick and is a rhizome — an underground stem that resembles a plant’s root. It’s a member of the ginger family. Be sure to try some of entrees that we’ll include tumeric as one of the ingredients as part of our LOVE FOOD series. Turmeric is native to Asia. A large percentage of the world’s supply of turmeric is grown in India. Erode, in the South Indian state of Tamil Nadu, is known as the “Yellow City” or “Turmeric City.”
Turmeric is not only used as a spice, but is also used as a natural dye. For example, the striking yellow tones of Buddhist robes are from turmeric. Turmeric (especially fresh) will stain your clothes, hands, counters, and cutting boards, so it’s best to put on an apron while cooking with it at home.

While turmeric is prevalent in Indian cuisine, it is also widely utilized in Malaysian (laksa), Moroccan (ras el hanout), and Middle Eastern (hawaij)
cuisines. Turmeric is culturally important in other ways. Haldi (the Hindi word for turmeric) is utilized in the Hindu wedding ritual — the Haldi Ceremony
— to ward off evil and encourage prosperity.