Turmeric powder is a favourite in an array of Indian and Asian dishes or can be used to add wonderful flavour and colour to marinades for seafood, tofu, poultry and meat; home-made pickles; and egg dishes like a frittata or scrambled eggs with roasted tomatoes. As a base for curries, hot pots and soups ‘temper’ ground turmeric, combined with ground cumin, coriander, mustard seeds, grated ginger and diced onions (& optional chilli), in a little oil on a low-medium heat until the aroma is released. Or mix a few teaspoons of turmeric powder directly into dishes during cooking. Turmeric is sometimes used in place of saffron for its vivid yellow colour. To use with rice simply add 2 tsp. of powder to a pot of cooking water. Organic turmeric powder is also a delicious addition to beverages. Add some to iced lemon and ginger tea or a warm pot of Chai. To make a wonderful turmeric tea or golden mylk simply mix a little ground turmeric, ginger, cinnamon, other spices of your choice and honey into gently warmed plant mylk or boiled water and let flavours infuse.