Turmeric Powder

Ground Turmeric has a complex flavor profile that matches its mystique. This spice, in use in India since about 2500 BCE, is mildly sour, slightly bitter, a little bit warm and faintly musky, with a woody aroma that imparts citrus, floral and ginger undertones. Turmeric is a rhizome, which is the partially subterranean, tube-like stem of a plant. That stem sends out both deep roots and above-ground leaf shoots and grows horizontally, sending out rhizomic fingers as it seeks to propagate itself. There are grades of turmeric to consider when purchasing this spice. The splits and bulbs come from the mother rhizome and are fibrous, more difficult to grind, and a lower quality. Our Ground Turmeric, from the Alleppey region of India, comes from the fingers that branch off the mother rhizome, which is less fibrous and so, a higher quality. It also has 3.5% to 6.9% essential oil by weight, which give it its unique flavor profile, and 5.3% to 6.5% curcumin. Curcumin is the antioxidant that gives the rhizome its orangey color. Its vivid color is an indication of its quality. Lower quality turmeric is either more yellow, from a lower concentration of essential oils, or more brown, from a lack of curcumin.

Turmeric has been used medicinally for thousands of years, and was written about in ancient medical treatises concerning Ayurvedic medicine and practices. Ayurvedic medicine is one of the world's oldest holistic—whole-body—healing systems, developed more than 3,000 years ago in India. It is based on the belief that health and wellness depend on the balance between the body, mind and spirit. During the Vedic period (1500BC - 500 BCE) in India, turmeric was referred to as "the golden spice" or "the spice of life." Sun Gods were a large part of worship and ritual during this time. The vibrant color of turmeric was associated with the color of the sun; thus, it was incorporated into rituals involving sun worship. Turmeric was also common in fertility and spiritual purification rituals during this period.

Tips From Our Kitchen

Bright yellow turmeric both looks and tastes fantastic on cauliflower and potatoes, and is instrumental in giving the traditional cauliflower and potato curry, aloo gobi, its distinctive appeal. It adds richness to both dill and bread-and-butter pickles. Add turmeric to marinades for chicken or fish, or mix with yogurt, ginger, and some lime juice for a savory dipping sauce for spicy foods. In recent years, Americans have embraced golden milk—your preferred milk, simmered with one teaspoon turmeric, a variety of spices and a touch of honey—for its soothing qualities, to drink before bed.

Cooks beware: Turmeric stains clothes, countertops, and porous cookware very easily. Wear an apron, and use a plastic cutting board or stainless steel when cooking with turmeric.

Our turmeric is from Alleppey, India.

Hungry for more information?