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Turmeric Powder
Turmeric Powder (pronounced "tur-mer-ick"), Curcuma longa is also called ground turmeric, curcumin powder, or ground tumeric.Turmeric Powder has an essential oil of 1.0% - 6.9% and a minimum of 3% Curcumin.
What is Turmeric Powder
Turmeric is a bright yellow spice powder that gives curry its yellow color, it has been used in India for thousands of years as both a spice and medicinal herb. Native to tropical South Asia, Turmeric comes from the root of a plant in the ginger family (Zingiberaceae). Curcumin is the main active ingredient in turmeric and is said to have strong anti-inflammatory properties.History of Turmeric Powder
Medicinal uses of turmeric can be traced back to Sanskrit medical treatises and the ancient Ayurvedic and Unani systems of medicine. Ayurvedic medicine, called "Ayurveda" for short, is one of the world's oldest holistic or "whole-body" healing systems. It was developed more than 3,000 years ago in India and is based on the belief that health and wellness depend on a delicate balance between the body, mind and spirit.Archaeological digs near New Delhi (the capital city of India) revealed evidence of garlic, ginger, and turmeric residue in pots that were dated back to 2500 BC. During the Vedic period (1500 - 500 BC) turmeric was referred to in India 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 and thus rituals around sun worship often incorporated the rhizome. Turmeric was also common in fertility rituals and spiritual purification rituals during this period.
Turmeric spread from the Indian subcontinent via overland caravans to reach the Assyrians (indigenous people of the Middle East and one of the oldest civilizations in the world) and the Sumerians of southern Mesopotamia (whose civilization flourished between 4100-1750 BC). Turmeric was transported by sea routes and reached China in the 600s AD with turmeric being mentioned in writings during the Tang dynasty (618-907 AD). Turmeric was introduced to East Africa during the 700's via caravan routes controlled by Berber, Bedouin, and Jewish traders. Marco Polo, who travelled extensively along the Silk Road between 1271 and 1295, wrote about seeing turmeric growing not only in China but on Sumatra (one of the islands of western Indonesia) and along India’s Malabar Coast.
In modern day times, Americans have become hyper aware of turmeric and its potential health benefits, attributing to the surge in popularity of Golden Milk all across the United States. India consumes nearly 80% of all the turmeric grown in the world.
Turmeric Cultivation
Turmeric is a perennial herb with underground rhizomes. Plants are reseeded from some of the rhizomes that are harvested each growing season. The plant thrives in loamy or alluvial fertile (along river and coastlines), well-drained soil, with a frost-free climate, temperatures between 70° and 90°F and 40 to 80 inches of annual rain fall. Light shade is best while excessive shade tends to reduce the yield.The plant can reach a height of 3 feet or more with large green leaves and as the plant begins to mature it produces tall, white and sometimes pink flower spikes. Rhizomes are harvested only once a year, typically 9 to 10 months after planting. When the lower leaves begin turning yellow or the stems start drying out and falling over this is a sign of full maturity. The leading commercial producers of turmeric include India, Indonesia, China, the Philippines, and Taiwan.
Regions and Grades of Turmeric
There are two primary regions in India where Turmeric is grown -- Chennai (pronounced "chuh-nai" formerly known as Madras) in southeastern India and Alleppey (pronounced "uh-lay-pee) located in the farthest reaches of southwestern India. The Chennai grown Turmeric has up to 2.2% essential oil with up to 2.1% curcumin, while Alleppey grown Turmeric has 3.5% to 6.9% essential oil with 3.0% to 6.5% curcumin. Curcumin gives the rhizome its orangish-yellow coloring and this color level is also an indication of its quality. Lower quality turmeric is more brownish in color.Turmeric powder is ground from the plant's rhizome. The rhizomes mature beneath the foliage in the ground. Turmeric's rhizome is tuberous, with a rough yellowish-brown skin while the interior is a orangish-yellow color.
There are several grades of Turmeric produced in the Alleppey region -- the "splits and bulbs" grade comes from the main root (rhizome) and these tend to be less expensive and of a lower quality (less flavor, color and volatile oil) are more fibrous and difficult to grind.
We carry the higher quality Turmeric "Fingers" which are appendages that are separated from the main rhizome. These are then broken into 1" to 3" lengths." The "fingers" possess a greater curcumin content and more flavor because of their higher volatile oil, which provides a superior quality turmeric for grinding.
Where is Our Turmeric From
India.What does Turmeric Powder Taste Like
Mildly sour and bitter, slightly pungent, warm and musky.How do You Use Turmeric Powder
Turmeric is a central ingredient in Masalas, curry powders and pastes. In India, Turmeric helps in digesting the complex carbohydrates found in most dishes. In Indian and southeast Asian cooking Turmeric is an important seasoning used to add flavor and color to curries of all kinds (but especially vegetable curries), desserts, fried fish, lentils, pickles, rice, soup and vegetables like cauliflower and potatoes.In Indonesian, Malaysian and Thai cooking, Turmeric is added to yellow and red curries, laksas (a spicy noodle soup), stews, yellow rice (nasi kuning) and vegetable-based dishes.
Many Persian dishes use turmeric as a starter ingredient and when combined with dried limes is used to flavor a Middle Eastern stew of meat, lentils, onions and tomatoes that is served over rice. In Lebanon it is used to color Sfouf cake. In South Africa, turmeric gives boiled white rice a rich, golden color.
In the US, it's often used commercially in baked goods, biscuits, canned beverages, cake icings, cereals, dairy products, ice cream, mustard, orange juice, sauces, yellow cakes and yogurt.
Some of our favorite recipes with Turmeric include Rajma, Moroccan Soup, and Pineapple Sauerkraut.
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. Use turmeric with beans, eggs, meat, rice and spinach.
Turmeric works well in combination with other herbs and spices like bay leaves, cilantro, clove, coconut, coriander, cumin, curry leaves, dill, fennel seed, galangal, ginger, lemongrass, mustard seeds, nutmeg, paprika and pepper.
What is a Substitute for Turmeric Powder
When substituting for color, you can use Saffron or Annatto in place of turmeric. Keep in mind both of these spices are more red than yellow. If you want a spice with a similar earthy flavor, try Cumin, but be aware that cumin is a very aromatic, strong-tasting spice so use it sparingly.| Ingredients | Turmeric |
| Also Called | Ground turmeric, curcumin powder, or ground tumeric |
| Recommended Uses | Add to curries, desserts, lentils, marinades, noodles, pickles, rice, soup. stews, or vegetable dishes |
| Flavor Profile | Mildly sour and bitter, slightly pungent, warm and musky |
| Oil Content | 1% - 6.9% |
| Botanical Name | Curcuma longa |
| Cuisine | Africa, Indian, Latin American, Mexican and vietnamese |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 6-12 months |
| Country of Origin | India |
| Dietary Preferences | Gluten Free, Kosher, Non-GMO |
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