Turmeric powder is also known as kunyit (Indonesian and Malay) or haldi in some Asian countries. Its rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian cuisine. It can also be used for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor and has a mustardy smell. It is mainly found in Pakistan and India. |