Turmeric, a tawny orange-gold spice that is an integral part of curry powder and ballpark mustard, has been garnering some nice press lately — and not just among foodies.

Its health benefits, from aiding digestion to easing inflammation, have caught the attention of researchers, including the National Institutes of Health’s National Center for Complementary and Alternative Medicine.

Investigators there are “studying the active chemicals in turmeric and their effects — particularly anti-inflammatory effects — in people to better understand how turmeric might be used for health purposes.”

Turmeric (Curcuma longa) does more than turn foods yellow. When used without being heated (in pickled vegetables, for example), turmeric will impart a floral, almost grass-like taste, said Julie Sahni, a New York-based cooking teacher and author of several books on Indian cooking. Once cooked, it will develop a woody scent, but, Sahni cautioned, “be careful when heating turmeric so you don’t burn it.”

We like to add turmeric to a bottled garlic-pepper blend to sprinkle on grilled meats and fish. Or use the blend to sprinkle on pan-fried, cubed white and sweet potatoes with lots of chopped onion.

Sahni’s favorite? This recipe from her book, “Savoring Spices and Herbs”:

Turmeric Cauliflower

Cut 1 small head of cauliflower into florets; set aside. Heat 1 tablespoon canola oil in a large skillet over medium heat. Add 1/2 teaspoon turmeric; cook until fragrant. Add cauliflower and toss to coat. Add 1/4 teaspoon ground red pepper, 1 1/2 teaspoons salt and 1 cup chicken stock. Cover, lower heat and cook until tender, about 10 minutes. Uncover and cook, turning until liquid evaporates and vegetables begin to brown, about 5 minutes. Stir in 1/4 cup finely chopped cilantro.

Yield: 4 servings