Turmeric powder is produced by picking the root of the plant called Curcuma longa, boiled, and then gently dried out to be ground up into a fine powder. Without turmeric powder, there would be no curry powder. Turmeric is one of a kind and hard to substitute or replace in the distinctive dishes that call for it. Turmeric is a harmonious blend of sweet ginger orange tang and tart earthy undertones that adds body to dishes of the Indian cuisine with rice, veggies, and roasted meats. If your recipe calls for saffron and you don't have any, substitute turmeric powder as both are powerful colouring agents and turmeric is a great anti-inflammatory.