*Turmeric is a familiar spice in the Indian cuisine. It is used as colouring & flavouring agent apart from a preservative in pickles. Fresh, dried and powdered form of Turmeric is available in the Market. In many south Indian homes turmeric plant is grown and they are used especially during festivals. Pongal Festival in Tamil Nadu Harvest Festival Pongal Celebration 2011 Tamilnadu *Turmeric belongs to the family of Ginger. It is highly grown in Asian continent. Its colour is yellow, because of which it is known as golden spice. It tastes bitter but has a good aroma. *Every spice has got some speciality and uniqueness, upon its addition it will help to enhance the dish in a particular way. Turmeric is normally added to give colour to the dish. Turmeric is used in different ways as a sign of auspiciousness in many rituals. Turmeric leaves along with fresh turmeric roots are used in the harvest festival during the month of January. *Fresh turmeric pickles are prepared and stored for long time use. It is similar to ginger pickle. Home grown turmeric is preferred to making pickles. Dried turmeric are roasted and added in preparing various powders like sambhar, rasam, and masala powders. Powdered turmeric is added to currries, rice preparations and used in tempering many dishes. fresh turmeric pickle recipe | kachche haldi ka achaar | pickle recipes *Turmeric powder is used as a cleansing agent and best for skin care and many cosmetics prepared in the traditional way has definitely a place for turmeric. Its an antiseptic, anti –inflammatory and anti –allergic product which makes it to be a part of Indian Medicines.