Tumeric Root Ground

Botanical Name - Curcuma longa

Other Names - Indian saffron, yellow ginger, curcuma, indian saffron, jiang huang, haldi

Origin - India

Flavor Profile - Robust, peppery flavor and aroma with a hint of aged wood

Culinary Usages - Use curry powders and East Indian dishes. Use in mustards, pickles, dressings, eggs and rice dishes. 

Cosmetic Usages - Infuse in oil for use in ointments, salves and soaps. 

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.

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