Description: The ground aromatic root of a plant that grows in South Asia and Polynesia. It has a golden colour and warm flavour. Used for its colour like saffron.

Uses: With its impressive gold colour and warm taste, it goes well with chicken, fish, vegetables, eggs, soups, salad dressings and pickles. Try it with noodles and rice.

Combinations: Combined with cinnamon, cloves, allspice, cardamom, chilli, paprika, coriander, ginger, parsley and garlic.

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