Linked from

The 13 pages that link to Turmeric, each with the reason it gives.

• RhizomeBroader topic: Turmeric’s harvested underground stem is a rhizome.

• Food coloringRelated: Its yellow pigment also serves as a food colorant.

• MustardRelated: It supplies much of the bright yellow color in American-style mustard.

• SaffronCompared with: It is a cheaper yellow colorant sometimes mistaken for or substituted for saffron.

• GingerRelated: Turmeric is a close botanical relative and another prized rhizome spice.

• SpiceBroader topic: It is used both as a seasoning and as a source of curcumin, a widely studied plant compound.

• DalRelated: Turmeric commonly colors and flavors dal as it simmers.

• ZingiberaceaeBroader topic: This Curcuma species supplies a major spice and coloring ingredient.

• RendangRelated: It adds earthy flavor and color to many rendang spice pastes.

• ZingiberalesBroader topic: This economically important rhizome crop is a member of Zingiberaceae.

• GalangalCompared with: Turmeric is another ginger-family rhizome, but contributes earthiness and color rather than galangal’s sharp fragrance.

• CurcuminNarrower topic: It is the traditional food source from which curcumin is obtained.

• PakoraRelated: It adds color and earthy flavor to many pakora batters.