Cultivated in South Asia, turmeric is in the ginger family and has a similar taste, but is devoid of sweetness and slightly bitter, rendering a deep resonant earthiness pierced with notes of mustard and horseradish. It's also used to make American mustards yellow. This spice is vital in curry blends like Garam Masala and can be added to potatoes and rice for beautiful, lively color and complexity. The flavor only comes to life with heat, so simmering it with your cuisine will evoke its character. We love drowning fresh catfish in a luscious turmeric cream sauce for a decadent dinner, or throwing a dash into chicken soup. The fact that this spice has anti-inflammatory, antioxidant, and antibacterial properties doesn't hurt either.