In the latest column by UTMB’s Dr. Victor Sierpina: The warm, sunny, orange hue of turmeric is a common feature of Indian food, though it is underused as a culinary spice in the United States. According to a recent article in The Wall Street Journal titled “Snow Day Superfood,” more chefs are discovering that the tangy “sour-bittery-lemony” flavor, fabulous color and health benefits makes it a rich addition to a large variety of foods.