Turmeric

This is a root that belongs to the ginger family and in some oriental shops can be bought fresh, but the powdered version has been dried and pounded. It has a very fragrant aroma and a brilliant yellow-ochre colour, which is what makes Indian pilau rice that lovely pale yellow. It is also a major ingredient in our own beloved piccalilli. I always use a little in every curry mixture, as much for its fragrance as for its colour. Because it comes ready-ground, it doesn't have a long shelf life, so keep an eye on the date stamp.

Related recipes to look at:

Egg and Lentil Curry with Coconut and Pickled Lime
Marinated Chicken Kebabs with Whole Spices