Turmeric or "Indian saffron"

Turmeric is in its natural state an herbaceous plant. Only the buried part of the plant, the rhizome, is consumable. The growing is made on the east side of Madagascar. It’s a demanding growing and its harvest is made with delicacy. The rhizome, once cut, has to be cleaned, then it is  boiled for its skin to come off. It is sun-dried and then powdered. Its yellow-orange color makes the turmeric popular in cooking, for dyeing and in traditional medicine. Not spicy, its soft and slightly fruity perfume is a mix of ginger, nutmeg and orange.

Properties of turmeric : Turmeric is an hepatic and gastric stimulant, it is anti-inflammatory and is rich in antioxidants.

How to use it ? –Every type of meats, poultry, fish, veggetables, rice.

A single pinch is enough to color the dishes.