It is not the exotic origin, spiced piquant kick nor
alluring golden, warm hue that has cemented turmeric into culinary infamy, but rather
its other impressive properties.
Turmeric has long stood as a prominent ingredient and principal spice in cuisine, with its desired presence gaining momentum in recent Years.
Despite this recent revival in popularity, the striking plant has a protracted history, traceable back to the Vedic culture in India, around 4000 years ago. It was praised for its medicinal use as well as holding a pious status in religious ceremonies and due to its bright, cannery yellow color, turmeric has claimed the informal title of 'Indian saffron'.