Turmeric is native to Southern Asia and regarded globally as a flavouring, medicine and dye for clothing. Turmeric has a distinctive fragrant ginger (it is a member of the ginger family), citrus and mildly bitter taste. Turmeric has a vibrant and, intense golden yellow colour - care should be taken as it readily stains materials and surfaces. It is most commonly associated for its ability to intensely colour curries, pickles, spice mixtures/pastes, rice dishes, soups, mustards and marinades. Turmeric is famously used to used to colour and flavour Malaysian Rendang and laksas, Indian curries and lentil dishes, North African tagines/stews and the Moroccan soups e.g. harira, and south east Asian sambals and Satay marinades.
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