This plant is native to Southwest India and requires warm temperature to mature properly. It has an intense yellow colour and the juice from the fresh turmeric can stain the surface, so be careful. This is why it has probably been used in Asia for thousands of years to dye fabric. It is believed to have anti-inflammatory properties and is becoming very popular. It is used in many Asian style dishes, but works equally well in Western cuisine, try adding a pinch to your scrambled eggs, porridge or hot chocolate. Turmeric is mildly aromatic, reminiscent of ginger and orange zest, but when you use too much, the pungent and bitter flavours take over, so use sparingly.