Turmeric

It’s worth the stains! 
More floral tasting than the dried and ground kind, fresh turmeric brings an authenticity to Asian cookery and the anti-inflammatory benefits of the curcumin it contains are now well-studied. As ancient Ayurvedic recipes advise, add black pepper any time you use it, whether in a chai-spiced ‘golden milk’, a mango lassi, or a pilau, to maximise its healing potential.