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The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.
Although long used in Ayurvedic medicine, where it is also known as haridra, there is no high-quality clinical evidence for using turmeric or its constituent, curcumin, to treat any disease.
