Curcuma domestica, curcuma longa
Yellow-orange slices with a peppery aroma; its mild slightly fruity flavour is reminiscent of a blend of ginger, nutmeg and orange. It is used in the same way as fresh turmeric and is essential for any curried dish. Frequently used in vegetarian cooking, it is the basic spice used to colour meat and fish dishes as well as lentils, beans, pilaf and sautéed vegetables. Not too strong, it’s a spice that children appreciate. Turmeric can also be used to give a wonderful orange colour to wool and fabric. The "saffron" colour of the Buddhist monks’ robes was originally produced by soaking them in a turmeric bath.
Try fresh turmeric leaves. An excellent flavour with a strong but not overwhelming ginger note. Definitely worth trying sprinkled over a tomato salad or pilaf.