Eastern India, Southeastern Asia, and Australia.
Dry, with a slight earth-like taste.
Antioxidant, stimulates digestion, respiration and circulation, lowers lipid levels, anti-inflammatory, stimulates blood circulation.
Its flavor is bitter, astringent, hot and dry. Suitable for the three Dosas.
It is an important ingredient in curries. Its yellow color comes from the curcumin. As a spice, it blends well with seafood, rice dishes, stews, eggs and spicy mustard sauces. Turmeric reduces the spiciness of pepper.