Turmeric Root

Turmeric is an important spice in Asia, not only for its use in flavoring many foods and beverages but because of the role it plays in ceremonial observances. Turmeric is a powdered spice produced from the root of a perennial plant that is native to southwest India, where it is also known as Jiang Huang and Haldi. The spice is widely used in Indian cuisine in dahls and curries. It is also used in the food industry to lend yellow color and flavor to cheese products and mustard.

Aside from its culinary merit, turmeric has many other uses. The powder is encapsulated as a dietary supplement, often with black pepper to increase the bioavailability of turmeric’s active compound, curcumin. The spice is incorporated into topical salves and ointments, facial makeup, hair conditioners and soaps. Turmeric is also used to dye wool and other materials, as well as Easter eggs and homemade play dough.

Turmeric emerged as a key component of Ayurvedic medicine around 500 BCE. It was said, at the time, that inhaling the fumes of burning turmeric could alleviate congestion, while a tea or juice made with the spice could heal wounds, bruises and other skin conditions like chicken pox or shingles. If you get the sense that turmeric was viewed as something of an Ayurvedic cure-all, you'd be right.

Small cut pieces of turmeric, which is obtained from the rhizome of the plant, is a deep orange-yellow color with an earthy, bitter, peppery flavor and a mustardy smell. Great for use in tea blends.

Appearance, aroma and taste profile: Bright yellow with a pungent scent. Tastes pungent with a slightly sweet note. Goes well with other warm spices.

Botanical Name: Curcuma longa

Common Names: Curcumin, Jiang Huang, Haldi, Indian Saffron