Turmeric
Turmeric, also called haldi in India, is a plant of the ginger family, also known by its formal name of curcuma longa . It is native to southern Asia and thrives at temperatures around 75 degrees Fahrenheit and needs generous amounts of year round rainfall. Plants are gathered once a year for their roots.
Turmeric grows wild in southeastern Asia. It is the key ingredient for many Indian, Persian and Thai dishes and is found in curries and curry powders. Turmeric is often used as a spice in southern Asian and Middle East cuisine.
Usually turmeric is used dry, in its ground form, however turmeric is also used fresh, like ginger.Turmeric roots are boiled for a few hours and then dried in heated ovens, after that they are ground into a yellow powder often used as a spice in curries and curry powders and other southern Asian and cuisines in the middle east.
Turmeric is also used for dyeing, and to give a color to mustard and other foods. Centuries ago in Europe, turmeric was known as Indian saffron, because it was often used as an alternative to saffron.
Turmeric contains an oil called curcumin which is the active part in cultural remedies and cures. In India, turmeric is used for its medicinal properties and is used in southern Asian cultures for its antibacterial qualities.Turmeric supposedly helps with gastrointestinal problems and is used for this purpose in parts of southern Asia.