Taste of India
Turmeric has been cultivated for more than 2000 years in India, China and the Middle East and has always been known to be the Indian saffron. Although turmeric is powdered and used in India, the East Asians prefer fresh rhizomes.
It is perhaps one of the very few ingredients that forms a prominent ingredient in almost all lentils, pulses, vegetables and curries of Indian cuisine. It is believed to aid digestion and also works as an effective disease preventing mechanism inside the body.