Turmeric – per Wikipedia – is a member of the Ginger family. It is mostly grown in South Asia and is used extensively in Indian food as well as a great deal of Middle Eastern food. Here in the States, it is often used to add color to recipes. For instance, this weekend I helped Steph make Korma with Cauliflower and Lentils. Very good with a nice bit of kick. This recipe, however, called for turmeric.
It was at that time that I saw the dark side of Turmeric. It is a wily spice, docile in the wilderness, easily grown and harvested, yet the instant it goes into the kitchen cupboard, it becomes far more foul. It resists all attempts to pry open its secrets, resulting in forceful hammering and stabbing with a butter knife.
Behold – the spice that will not give up easily.