With its vibrant yellow hue and unmistakable aroma, turmeric has been treasured for centuries in India and Indonesia. Beyond ...

Turmeric is the Houdini of the spice world. At first glance this unassuming rhizome, with its brown crackly skin, resembles nothing more than a slightly shriveled crooked finger. A quick slice of the ...

Some spice processors in Bangladesh use an industrial lead chromate pigment to imbue turmeric with a bright yellow color prized for curries and other traditional dishes, elevating blood lead levels in ...

There's no denying the deliciousness of a pickled deviled egg. Rich and tangy, even the simplest recipe can win over a crowd with its flavors. Of course, this doesn't mean that the eggs can't be ...

A: Turmeric is a rhizome — an underground root. It’s like and related to ginger root but not as gnarly and knobby. Turmeric is most widely used in its dry, ground form but is showing up in many ...

Derived from the rhizomes of Curcuma longa and responsible for giving curry (and everything it touches) a yellow color, turmeric or the Golden Root is much more than just an agricultural commodity in ...

My obsession with turmeric began in tea form. One of my favorite cooking blogs, 101 Cookbooks, posted an intriguing recipe for "turmeric tea" that featured only four ingredients: raw honey, turmeric, ...

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