Ground Turmeric

Ground turmeric is a colorful and complex spice, native to South Asia. It’s one of the key ingredients in many curries, lending that distinct bright yellow-orange color. Turmeric powder has a flavor that is warm, bitter, and earthy with hints of citrus and ginger. Either pronunciation, “TOO-mer-ic” or “TER-mer-ic”, is acceptable.

Turmeric is a member of the ginger family and just like ginger, turmeric is a flowering plant that produces rhizomes. There are several grades of turmeric. The lower quality grade is made from the main rhizome. The higher quality grade that we carry is made from the smaller “fingers” of the main rhizome — these have more flavor and better coloring (due to greater curcumin content).

Ground turmeric is a central ingredient in most curry powders, masalas, and other spice blends such as Ras el hanout (North African). Turmeric can be used to flavor various soups, stews, lentil dals, and rice dishes as well as classic recipes like Moroccan chicken and Indian lamb korma. Many health enthusiasts swear by Turmeric Tea — a pungent, warming drink believed to have potent healing properties.

Turmeric is sometimes used as a substitute for saffron, since it is much less expensive.

History of turmeric

Turmeric has been used for thousands of years across Asia. It was first used as a dye, later for rituals and various medicinal purposes. In India, it may be referred to as “the golden spice” or “the spice of life”. Today, turmeric is cultivated in warm, wet climates around the world (it is not found in the wild). India is the leading producer and leading consumer of turmeric. Other commercial producers include Indonesia, China, and the Philippines.

To learn even more about turmeric check out our comprehensive article, Tell Me About Turmeric.