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Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the gingerfamily, Zingiberaceae. When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice incurries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color tomustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. In medieval Europe, turmeric became known as Indian saffron, since it was widely used as an alternative to the far more expensive saffron spice.Turmeric City".[citation needed] Sangli, a town in the southern part of the Indian western state of Maharashtra, is the second largest and most important trading center for turmeric in Asia. Turmeric is commonly called haridra orhaldi in India.
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