The root of a tropical plant related to the gingerroot has a bitter, pungent taste and a bright yellow-orange color. Turmeric adds flavor and color to East Indian cooking and puts the yellow in American mustard.
Season: available year-round
How to select: Sold ground in supermarket spice sections.
How to store: In a cool dark place for up to 6 months.
Matches well with: beans, chicken, curry, lamb, lentils, paella, rice, shellfish
Substitutions: Saffron or dry mustard