India produces nearly all the world’s Turmeric, and consumes 80% of its own crop. Clearly, Turmeric is quintessentially Indian, and is present in nearly all Indian cuisine. The Turmeric plant is part of the ginger family and it is the rhizome (rootstock) of this plant that is used as the spice. Yellow-orange in colour, it adds a beautiful colour to foods and its pungent, aromatic flavour adds an earthy depth that combines well with pepper and spice as well as fruity curries and chutneys.