Spice
Turmeric
Turmeric is the rhizome of Curcuma longa, used fresh or dried to brilliant yellow powder. Earthy, bitter-warm, and colouring, it underpins curries, mustards, rice dishes, and golden milk. Curcumin content and drying quality affect colour strength. Fresh turmeric is juicier and more floral than dried powder; both stain readily.
Also known as: Haldi, Kunyit, Khamin
Explore further
Breeds, cuts & preparations
Variety
Alleppey FingerChinese TurmericCurcuma longaErodeLakadongMadrasMeghalaya LakadongNizamabadRajaporeSangli
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
DriedFreshFrozenGratedGroundPastePickledPowderSliced
CommonCharacteristic
AromaticBitterEarthyGoldenMustardyPungentWarmWoody
History
IN
Turmeric was cultivated in South Asia as food colouring, medicine, and ritual pigment.
Turmeric spread with Indian Ocean trade into Southeast Asia and the Middle East.
European trade listed turmeric among Oriental dyestuffs and kitchen spices.
Global health-food interest expanded fresh and powdered turmeric beyond traditional curries.