Turmeric Turmeric is extracted from the root of the Curcuma longa plant, which grows in subtropical climates. Over the centuries it has been used in cooking, as a dye, and in medicine. As a dye it has been used to colour the robes of monks and priests. The earliest recorded uses of Turmeric were in India and Israel in the 2nd Millenium BC. It was noted as a dye plant in the Assyrian Cuneiform medical texts from Ashurbanipal’s library at Nineveh from 7th century BC. The root is cut, dried and powdered for medicinal use - which provides access to the active compound, Curcuma. Turmeric is traditionally used in therapeutic practices, particularly in Asia where it is known as the 'warming plant'. Black Pepper Black Pepper originates from the berries of the Piper nigrum plant, which is native to South India. The word pepper derives from Old English pipor, Latin piper, and Sanskrit pippali for "long pepper". Although the peppercorns are black, the berries are initially green before they are left to dry and develop flavour. Ground, dried and cooked peppercorns have been used since antiquity for flavour, traditional medicine, and sometimes as currency. Black Pepper is colloquially known as the 'king of spices’, as it is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. Turmeric is often used as a food dye and has the ability to stain, please take care when handling.
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