A bright yellow spice used primarily in commercial curry powder. It is also used in sweet pickles and for various dishes requiring a yellow color. This is used as a coloring substitute for saffron.
an underground rhizome. Used to put an attractive yellow color and a mellow sour taste in preparations. Used widely in soups and vegetable preparations. It is also known for its' health-giving properties: internally as a blood purifier and externally as a poultice.
yellowish powder derived from the rhizoms of Curcuma longa that is used for a food flavoring agent in curry food preparations of India and other Asiatic countries.
Curcuma domestica, a plant known as halda produces a fugitive yellow dye.
the ground root of a plant related to ginger; it has a bitter, pungent flavor and an intense yellow orange color; it is used in curries and it gives American mustard its bright yellow color
Yellow colored spice taken from the root of a plant in the ginger family. Used in powder form to flavour and color curries and gravies.
A slightly bitter spice taken from the root of a plant in the ginger family. Usually available ground, this spice is used to flavor baked goods, curries, fish, poultry, gravies, salads, and dressings.
A spice made from the powdered stem of a plant, it is an yellow/orange coloured powder that imparts a bright yellow color to food and has a distinctive yet delicate flavour. Known as Haldi in Indian Cookery. It is used in American Mustard, in Picalilli and in many curries to give colour and flavour.