The name: turmeric, curcuma, turmeric, halibut, turmeric.
Family: Turmeric belongs to a ginger family with ginger and a kalgan.
Kurkum smells like ginger, slightly curly. Its taste is more spicy, bitter and more muscular than ginger.
Usage: Turmeric is most commonly used in Indian cuisine, and it already provides a nice sun-yellow complex for a small amount of food.
One solid component in different curls. Curcuma flavored with rice and noodles, soups, sauces, mayonnaise, eggs, curries, and some bakery products.
Fish and seafood are just as good as poultry, vegetables and spice sauce. It is also suitable for simply mixing with warm milk and honey or staining Easter eggs.