Turmeric is either sold as a powder or the whole root.. It is created from the roots of a plant in the ginger family, Zingiberaceae. This member of the ginger family grows in South East Asia and needs Temperate Temperature and a good amount of rain.
The roots are harvested and then boiled for many hours and then placed in hot oven to be dried then it is ground. The color is a deep orange yellow.It is used in to give some foods a mustard color. It has been used as an additive to give foods Golden to Yellow color.
It has a peppery spicy flavor with a hint of a mustard scent and its active ingredient is Curcumin . It is used in Indian Cuisine and in South East Asia Dishes. The most common use of Turmeric is in Curry Dishes where its spicy flavor stands out well.
In Middle Eastern cooking Turmeric is used to both flavor the rice and to give it a nice Yellow color. In Iran Fry ups almost all recipe start with Onion and Turmeric and then other spices.
In some Far eastern recipes the whole root is diced and used in fresh turmeric pickle where soft chunks of Turmeric is used.
In Nepal it is used in almost all vegetable dishes.
In looking at all of the uses in South East Asia we can see that this spice can be used to flavor almost any dish where a little bit of Heat is needed.