06-22-2004, 05:45 AM
<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->Indian cooking without turmeric (haldi) is unthinkable. This is the spice (actually the <b>stalk</b> of a plant of the ginger family) that colours our food yellow, and flavours all kinds of desi favourites, from mild kormas to fiery vindaloos.<!--QuoteEnd--><!--QuoteEEnd-->
Actually it is not the stalk, but the root. Looks like ginger root, but is thinner. Some dishes can be prepared from raw turmeric roots themselves as the main vegetable.
Actually it is not the stalk, but the root. Looks like ginger root, but is thinner. Some dishes can be prepared from raw turmeric roots themselves as the main vegetable.