Turmeric ‘Khamin’ in Thai, is another famous member of the ginger family. The fresh rhizomes are the part used most commonly. The dried powder is less common and is not interchangeable with the fresh.
There are a few varieties of turmeric, the ones used more commonly are the orange/red (Curcuma Longa) and white (Curcuma zedoaria). Red turmeric is common in southern Thai cuisine in curries, soups, grill dishes and more. It is also used in northern cuisine in curries of Indian and Muslim origins, namely ‘Gaeng Khao Soi’ and ‘Ganeg Hang Le‘.
Thaifooding 
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