Turmeric is a root in the ginger family, and it is one of the most common spices in the Indian kitchen. Most of it is boiled, dried and ground into the bright yellow powder that goes into curries, lentil dals, rice and spice blends.
It gives a dish its golden colour and tastes earthy, warm and slightly bitter. Used in small amounts it stays in the background and ties the other spices together. Too much, and the bitterness takes over.
In your kitchenA little gives the colour. A little more is already too much.
How to use it
Fry it briefly in fat
Stir it into the hot oil with the onions for half a minute. That removes the raw taste, but it burns quickly, so have the next ingredient ready.
Start with a little
A quarter to half a teaspoon is enough for a dish for four. Taste before you add more.
Keep it dark and dry
Store it in a closed jar away from light, and replace it when the colour and scent fade. Watch your hands and chopping board, because it stains.