Spices and Herbs (Turmeric)

Turmeric (Curcuma longa)

Turmeric is a perennial plant of the ginger family and is native to tropical South Asia. The plant requires a hot, moist environment and a fairly light soil. The tuberous rhizome is yellowish brown in color with orange interior that turns bright yellow when dried and powdered. It has been a major spice in India since ancient times and during the middle ages because of its color, turmeric was known as Indian saffron in Europe. Its rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian cuisine, for dyeing, and to impart color to mustard condiments. It has an earthy, bitter, peppery flavor and has a mustard-like smell. The leading commercial producers of turmeric include India, Indonesia, China, the Philippines, Taiwan, Haiti and Jamaica. India is the leading producer as well as consumer of turmeric.

Turmeric has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, biscuits, popcorn-color, sweets, cake icings, cereals, sauces, gelatins and is a significant ingredient in most commercial curry powder blends.

spice turmeric