Dried Turmeric can be found in any good supermarket and is distinctive with its bright yellowy orange colour. I used to only get the Turmeric out when cooking a curry, but there are recipes galore from tea and cakes to soups and smoothies. It is said to have many healing properties as well.
I am certainly no expert but I do believe in throwing in some turmeric when I can get hold of the fresh stuff, which is quiet often actually as our region has some superb super markets and shops that have an amazing selection of delicious produce.
My favourite at the moment is a Pumpkin, Turmeric and Fresh Ginger soup. Pumpkins are still reasonably priced and you can pick one up for about $5 at the market. Which should last you a while, at least until you are pumpkin souped and sconed out. (You can always freeze it; cook it up and whizz it, pop into a zip lock bag.)
Put a spoon of coconut oil (or butter or olive oil) into a pot, add a little onion, garlic, celery, carrot, and gently sizzle until it smells delicious and the onion looks a little see through. Add some fresh ginger and turmeric grated finely, not too much as they are both pretty powerful flavours. Add your pumpkin cubed and some vegetable broth, (or chicken or bone). Cook through and blend until smooth. Never underestimate the power of blending. The difference being a voluptuous creamy soup without actually having any cream in it, it shines. The finished product is sunshiny happiness in a bowl, packed with goodness. Perfect for our stormy days ahead. Yum.