Turmeric AKA curcuma longa, is a tropical flowering perennial that falls within the same family as ginger and is one of the two rhizomes to have a similar appearance in shape as ginger. Its cultivated and harvested for its roots, though its leaves are used in some food cultures.

Turmeric root is the rhizome of the plant that is defined by abstract finger-shaped roots that have a ringed rough skin marked with knobs throughout. Its skin's color is a combination of pale earth and orange. The flesh is a vibrant carrot orange color and its flavor warm and peppery with very distinct bitter undertones. It is most often boiled and then dried for powdered form, in which it achieves its trademark color.

Nutritional Value

Turmeric root has both culinary and medicinal benefits that can be attributed to curcumin, the active ingredient in turmeric. It is a powerful antioxidant and anti-inflammatory compound that is used throughout Ayurvedic and Chinese medicines.

Serving Ideas

Fresh turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications. It adds freshness to curries and soups, and can be pickled or fried. It's vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces.

Ethnic/Cultural Info

Turmeric is also known as Indian saffron as it has been used as an inexpensive color replacement for saffron in Indian cuisine. It is also one of the five key ingredients that make up curry power. In Western food culture it is used as a coloring agent in processed foods including condiments, most commercially recognizable, yellow mustard. On an food ingredient label, it is commonly listed as natural yellow 3.

Geography/History

Turmeric is a cultigen, created from wild turmeric and another closely related species. It has never been found growing wild. Though turmeric flowers, it is sterile and does not produce seeds; it is propagated by breaking off pieces of the rhizome and creating a whole new plant. It is indigenous to tropical South Asia, specifically Indonesia and southern India, where it has been cultivated for 5000 years. It was first introduced to the tropical western hemisphere to Jamaica in the 18th Century. It has also been naturalized in Hawaii where it has become a commercial crop.

Seasons/Availability

Fresh turmeric is typically available year round with limited supplies during summer months.