Turmeric – The fresh or ground rhizome of Curcurma longa, a plant related to ginger, adds a bright yellow-orange color and subtle flavor reminiscent of ginger and citrus to many sweet and savory dishes. The world’s largest producer is India, the majority of whose crop is used domestically. One of the world’s least expensive spices, it is also grown commercially in China, Haiti, Jamaica, Peru, and several Southeast Asian countries. It is an essential ingredient in many Indian curries and masalas and contributes the distinctive yellow colour to those dishes. In the West is it most frequently used as a colouring agent in cheeses, margarine, mustards, and pickling mixtures. Fresh rhizomes are widely available throughout Asia, but the most common form of the spice in the West is the powdered form. The fresh rhizomes freeze well and may be stored for several months in an airtight container in the freezer. The powdered form will retain most of its flavour and all of its colouring ability for more than a year when properly stored.