A true native of India, this valuable spice is grown in rich soils, watered by the monsoon and harvested in summer. Dried and crushed to a fine powder it is now synonymous with everything Indian and curry. A mere pinch suffices for a tasty treat.

Never add turmeric powder to very hot oil as it will burn and give off a charred colour Turmeric with a little warm milk eases a sore throat When adding turmeric to yoghurt based dishes, mix it into the yoghurt and gently cook it rather than add sauteing.