Turmeric is more than just an earthy flavoring that dyes your food a vivid yellow; more than just another ingredient in Moroccan cuisine. Turmeric (Curcuma Longa) is an essential element of both ancient Indian Ayurvedic Medicine and Traditional Chinese Medicine. These pre-modern systems, which are products of thousands of years of observation, hold that Turmeric is an all-around immune-booster, a digestive aid, fights inflammation, and is an effective anti-congestant (combats excess kapha, or phlegm). Modern medicine has already proven that Curcumin, the active component of Turmeric, is indeed an effective anti-inflammatory.
As a flavoring, Turmeric has an earthy, very slightly bitter flavor, even peppery when very fresh, as well as a warm mustardy aroma. Turmeric loves fat, so when cooking with turmeric, be sure to use it with oil or butter or dairy.