WTF is a Rhizome?

Sometimes called Indian saffron (while tasting absolutely nothing like saffron (and saffron is grown in India too...)), curcuma longa, better known by its stage name, turmeric, is both a spice and a dye.  It was originally cultivated in India but quickly became known throughout the rest of the world.  Its famously bright yellow-orange color is what gained it notoriety more than its flavor, which is kind of metallic and incense-y.  The more bitter and coppery it tastes, the worse your turmeric is, so throw that nonsense out.  It should taste warm, earthy and more complex and have notes of mustard and wood.

Turmeric is a rhizome, which is I word I had to look up for writing this because nobody would ever need to use that word in conversation.  A rhizome is a plant stalk that grows underground and the roots grow off of it.  Ginger is a more famous example.  They kind of look like Cheetos, but they're not.  They will stain your hands a similar color, though.  These are dried out and ground into a powder.  Apparently the rhizomes get to be as hard as concrete and will destroy your spice grinder.  Turmeric doesn't mess around.

totes an actual picture of how turmeric is ground

Turmeric is thought to have medicinal properties.  Well, all spices are thought to have medicinal properties but you'll actually hear people talking about turmeric's.  Mostly you'll hear about how it reduces inflammation but there isn't any science to back this.  It supposedly has some legit anti-bacterial properties, though, so there's that.

Turmeric will stain things a bright orangey color.  It is used to dye many things, from cheeses to orange juice to fabric.  Spice store clerks know all too well just how badly it can stain things.  It has claimed many a foolish n00b's white shirt.

it's like a carrot inside of ginger that will wreck your laundry

Turmeric's main culinary use is in food from India and the surrounding countries.  While the name itself is of unknown ye olde Englishe origins, it's not popular in English speaking countries.  Well, unless you count England's Desi chefs.  But yeah, you'll find many Indian recipes calling for it.  One such is a yummy lentil recipe called tarka dal.

Give it a try sometime.

While not a spice that gets center stage too often, turmeric adds a lot of depth and character to a dish.  Make sure the color is a bright, dramatic, orangish yellow and the taste is full of subtle complexity.  An absolute must for anyone interested in curries and central Asian food.