AKA Curcuma Longa – Light green and pink bracts bloom with small almost hidden white to yellow flowers on the stiff stemmed inflorescence. Large ribbed leaves up to 3 feet tall form a false stem above the aromatic rhizomes. When not used fresh, the rhizomes are boiled then dried in hot ovens, after which they are ground into the deep-orange-yellow powder,that is commonly used as a coloring and flavoring ingredient in many Asian dishes.