Spice

Madras

A tier

Madras turmeric is a lighter, brighter yellow trade type historically shipped from southeastern India—lower curcumin than Alleppey but valued for a clean mustard-yellow hue and milder bitterness. The name is a market grade more than a botanical cultivar, yet cooks and blenders still specify Madras when they want colour without Alleppey’s deep orange cast. Ideal for light-coloured sauces, egg dishes, and spice mixes where dark orange would muddy the appearance. Common in British and export-oriented curry powder formulas. Always check grind freshness—pale turmeric that smells dusty has lost volatile oils regardless of grade name.