Turmeric is a root of the Curcuma longa plant and belongs to the same family as ginger. Although the fresh variety is used in cooking it is the dried variety which is mostly used in Indian cooking. The spice has good antiseptic and antibiotic properties and for this reason raw fish and meat are mixed with it before cooking specially in hot countries to keep bacteria out.
It gives an intense yellow colour and has a characteristic taste, although too much can result in a bitter sensation. We have used the powdered variety throughout the book, which is readily available in supermarkets. The bengali name for Turmeric is "Haldi."
