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Marianne Cicala wrote:We also grow turmeric. It's used every day via infused avocado oil. It's minced and put in a gallon size glass jar (about 1/5 of the jar is turmeric) which is filled with the oil. We flavor rice, cook eggs, using for salad dressing etc. It's light so the flavor of whatever you're cooking has the delicate flavor. If I want it more intense, I simply pull from the bottom of the jar. When the jar get 1/2 empty I simply refill with the oil and let it steep for a few days.