Turmeric (Curcuma longa ) is a member of the ginger family and is related to galangal. Much smaller then ginger, turmeric is a rhizome with small finger-like root with brown skin and very bright yellow flesh that can stain. Native to India, it is used in both Indian and Southeast Asian cooking where the fresh root is preferred. In Thailand it is an essential ingredient in curry pastes, adding color and taste. Indian cooks are especially keen for turmeric and often add it to fish dishes.

In India, turmeric is boiled, dried and ground to a powder and used widely in curries. Because yellow is considered to be a sacred color in Asia, turmeric is often used to color ceremonial rice dishes.

Turmeric is also appreciated for its medicinal qualities, including blocking growth of cancer cells. In India it is recognized as a digestive stimulant and is said to lower blood sugar and is therefore used for diabetes and hypoglycemia. Turmeric is used as an antibiotic.

Fresh turmeric juice can also be used as a remedy for coughs, arthritis, chronic back pain, and painful or blocked menstruation. It can also relieve itching and swelling, has a slight antiseptic effect and is useful as an anti-inflammatory for bruises and sprains.

To store fresh turmeric, wipe dry, wrap with a paper towel and store in a ziplock bag in the refrigerator. Properly stored, turmeric roots can be kept up to one month or even longer.