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Spices For Less , Turmeric is a herb in the ginger family native to South Asia. In India, where it is most widely grown, Turmeric is called haridra or haldi. Though the leaves are used in some regional dishes, the most common form is the root, which is available whole or in ground form. Turmeric is a key ingredient in curries, but is also desirable for its bright orange color. For this reason, it can be used as a coloring agent with annato for cheeses, salad dressings, margarine, mustards and broths. In Middle Eastern dishes, Turmeric is combined with oil and onions to create a starter for sauteeing and frying other ingredients. Nepalese cooking values it as a spice for both meat and vegetable dishes, and it is used to color rice in South Africa.
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