Origin: Southeast Asia, particularly India，Sichuan China
Also known as: Indian saffron, Haldi (Hindi)
Food Partners: Vegetables (especially root vegetables), rice, beef, pork, seafood, curries and stews, eggs, lentils and beans, smoothies and juices
Taste Profile:
- Earthy
- Warm
- Slightly peppery
- Peppery aftertaste
- Can have bitter notes
Main Flavour Compound:
- Curcumin (responsible for the yellow color and many health benefits)
Parts Used:
- Rhizome (underground stem)
Method of Cultivation:
- Turmeric is a perennial herbaceous plant requiring warm temperatures and high rainfall.
- The rhizomes are harvested after the plant has flowered, typically in the fall or winter.
Commercial Preparation:
- Rhizomes are washed, boiled, and dried in the sun or using dehydrators.
- Sometimes the dried turmeric is then ground into a powder.
Non-Culinary Uses:
- Fabric dye (natural yellow color)
- Cosmetics (skincare products)
- Traditional medicine (anti-inflammatory, wound healing)
Additional Information:
- Turmeric is a powerful anti-inflammatory and antioxidant.
- Curcumin is poorly absorbed by the body on its own. Pairing turmeric with black pepper can significantly increase curcumin absorption.
