Turmeric Powder

Turmeric, Curcuma longa, is a member of the Zingiberaceae family or ginger family and is closely related to cardamom, ginger and grains of paradise. It is pronounced as either "too-mer-ick" or "tur-mer-ick." Tumeric is the frequent misspelling of turmeric that you may have encountered. Turmeric is native to tropical South Asia and is a key spice in numerous Asian dishes.

Turmeric contains three key components: essential oil (1.5% to 6%), coloring compounds known as curcuminoids (3% to 8%) and starch. The essential oil is primarily turmerone (30%), duhydrotumerone (25%) and zingiberene (25%) and is very aromatic.

Turmeric is called Kurkum (Arabic), yu-chin (Mandarin), Curcuma or Safran des Indes (French), Indischer Safran or Gelbwurz (German), Haldi (Hindi), Ukon (Japanese), Açafrão da Índia or Curcuma (Portuguese), zholtyj imbir (Russian) and Cu'rcuma (Spanish). It may also be referred to as Indian saffron, curcumin turmeric or yellow ginger.

History of Turmeric Medicinal uses of turmeric can be traced back to Sanskrit medical treatises and the ancient Ayurvedic and Unani systems of medicine. Ayurvedic medicine is one of the world's oldest holistic or "whole-body" healing systems, developed more than 3,000 years ago in India. Ayurveda is based on the belief that health and wellness depend on a delicate balance between the body, mind and spirit. The origin of the name Turmeric is obscure at best, but it is possibly derived from the now obsolete French terre-mérite, a word borrowed from the Latin terra merita meaning "meritorious earth" or "deserving earth," probably because ground turmeric resembles ochre which are natural earth pigments containing hydrated iron oxide. These pigments range in color from yellow to deep orange or brown. The name of the genus, Curcuma, is from an Arabic name of both saffron and turmeric. Archaeological digs near New Delhi revealed evidence of garlic, ginger, and turmeric residue in pots that were dated back to 2500 BCE. During the Vedic period (1500BC - 500 BCE) 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. It is difficult for food historians to determine exactly which species of Curcuma was present first in China, as there are over one hundred known species. It is sure that turmeric has been used in China since before the Middle Ages even though Curcuma longa was not explicitly described until the Tang dynasty, which lasted from 618-907 ACE. It is believed that turmeric was introduced to East Africa during the 700's, and then West Africa by the 1200's. Marco Polo described turmeric as a vegetable with similar coloring qualities to saffron in 1280. In 1783 turmeric made its first appearance in Jamaica. It was also found in Hawaii, Tahiti, and on Easter Island before these places were "discovered" by Europeans. In recent history, Americans have become more hyper aware of turmeric and its potential health benefits, attributing to the surge in popularity of Golden Milk all across the United States. It is important to note that turmeric has been a part of Indian cuisine and cultures for its health benefits among other things for over 4,500 years, so in America we're late to the turmeric game. India still consumes nearly 80% of all the turmeric grown in the world.



Turmeric Cultivation Temperatures between 70° and 90°F coupled with soil that is relatively moist offers the best environment for turmeric to grow. The growing season should have substantial amounts of rainfall. Our turmeric is grown in a region in India that has between 18-28 days of rainfall per month during the growing season (with 10-24 inches of rain each month during this period). Plants are reseeded from some of the rhizomes that are harvested each growing season. Turmeric rhizomes can be harvested once a year. The leading commercial producers of turmeric include India, Indonesia, China, the Philippines, Taiwan, Haiti and Jamaica.



Where is it from? Our turmeric is from India.



Types of Turmeric There are two primary regions in India where turmeric is grown -- Madras and Alleppey, pronounced "uh lay pee", also known as Alappuzha, pronounced "uhl puu zaa", a region located in the farthest reaches of southwestern India. The Madras grown Turmeric has 2.2% essential oil with 2.1% curcumin while Alleppey grown Turmeric has 3.5% to 6.9% essential oil and 5.3% 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 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 yellowish orange color. There are several grades of Turmeric produced in the Alleppey region -- the "splits and bulbs" grade come from the main root (underground) 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.



Cooking with Turmeric Turmeric is a central ingredient in Masalas, Ras el Hanout, 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, laksa (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. Use turmeric with beans, chicken, eggs, fish, 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. Some of our favorite recipes with Turmeric include Vegetable Jalfrezi, Moroccan Soup, Amritsari Chole, Golden Milk and Rajma. Turmeric has one huge enemy and that is white clothing. We suggest wearing something yellow or something you don't particularly care about ruining when cooking with this spice. Turmeric tends to find its way all over your clothing even if you are as careful as can be! It's a powdery spice, so it poofs up in the air and you end up with a yellow turmeric mustache or a random yellow streak on your cheek, even if you haven't touched your face at all.



Whole vs Ground Fresh turmeric can be peeled, just like ginger, and it is usually easiest when you peel it with the edge of a spoon instead of your fingernails. You can cut turmeric and eat it in whole pieces or use a grater to get finer pieces. When looking for fresh turmeric, make sure that you are looking for a piece that is firm and as blemish free as possible. Fresh turmeric will keep in the fridge for about two weeks, and if you do happen to find something undesirable on it, like mold or the like, just cut that section off and the rest will be fine. When turmeric is dried, it becomes as very hard and it could potentially ruin any grinder you have at home. It can be grated, though that may take some time. Leave this job to the industrial grinders and buy your turmeric already ground for the convenience.



What does Turmeric taste like? With a complex, rich and woody aroma with citrus, floral and ginger undertones. The flavor is mildly sour and bitter, slightly pungent, warm and musky.



Meeting Your Business Needs with our Products Our turmeric is widely used in restaurant settings, but it is also used as a natural food coloring for some of our other commercial customers! One of the most unique uses we've seen is using our turmeric as a food coloring for natural pet treats. Buying turmeric in bulk is always a good move when you are a company who needs natural food coloring agent. Turmeric is also a hit for coffee houses with specialty drink offerings, as golden milk is becoming more and more popular every day. Golden lattes are cropping up all over Instagram, might as well join in on the fun! Turmeric is a commonly purchased product for health food stores, Indian specialty shops, and unique spice stores where uncommon ingredients are commonly found. We offer a top-quality turmeric that suits the needs of not only our home chef customers but also our restaurateurs and our creative bakers looking to brighten up springtime inspired desserts.



Substitutions and Conversions When substituting for color, you can use saffron or annatto in place of turmeric. If you are looking for a substitute with similar potential health benefits but not necessarily the color or flavor, ginger is a great option. If you want a spice with a similar earthy flavor, try cumin. Keep in mind that cumin is a very aromatic, very strong-tasting spice so use it sparingly.

