Turmeric, Storage : Cool, Dry Place Away From Sunlight

Turmeric has a mild, earthy and woody flavor. It stimulates protein digestion, and is an excellent blood purifier. The use of turmeric as a colouring agent in food, dates back as far as 600 B.C. In medieval Europe, turmeric was known as Indian Saffron.

India is the world's leading producer of turmeric. The well-known varieties are `Allepy Finger' (from Kerala), `Madras Finger' and `Erode Turmeric' (from Tamil Nadu).

Usage :
The Hindus in India use turmeric to marinate fish before cooking. Turmeric is both used    as a colouring and flavoring agent in Indian cuisine. Solutions of turmeric have long been    used in the treatment of wounds, eye infections and common cold.