Turmeric is a deep, golden-orange spice known for adding color, flavor and nutrition to foods. A relative of ginger, turmeric comes from the rhizome (root) of a native Asian plant and has been used in cooking for hundreds of years. It has also been used in ayurvedic and other forms of traditional medicine in China and India.

Mary-Eve Brown, an oncology clinical dietitian/nutritionist at Johns Hopkins Medicine, provides information on health benefits of turmeric, how to use it in your cooking and two recipes that feature the spice

Turmeric is a deep, golden-orange spice known for adding color, flavor and nutrition to foods. A relative of ginger, turmeric comes from the rhizome (root) of a native Asian plant and has been used in cooking for hundreds of years. It has also been used in ayurvedic and other forms of traditional medicine in China and India.

Mary-Eve Brown, an oncology clinical dietitian/nutritionist at Johns Hopkins Medicine, provides information on health benefits of turmeric, how to use it in your cooking and two recipes that feature the spice