I put turmeric in lentil dishes; in rice; with Bazaar Potatoes; with Golden Cauliflower; with Fish Molee; with Hyderabad Tomatoes; with Aubergines; with Biryani; in Aviyal;
hey I could go on and on.
For me it has a musky, slightly earthy flavour, not too pronounced until you use a lot of it - which will then overpower your dish and colour it bright yellow.
If you want to make a simple Indian meal, cook up the ingredient of your choice with 2 tsps ground coriander, 1 tsp ground cumin, 1/2 tsp ground turmeric.
I'd not take the news that it's a "Miracle Antioxidant" too seriously, otherwise you may end up having turmeric waffles, turmeric burgers and TurMac and Cheese. Provided you eat a good balanced diet with plenty of FRESH vegetables, you'll be all right!