Turmeric Powder

Description

Turmeric, Curcuma longa, is a member of the Zingiberaceae family (ginger family) and is closely related to cardamom, ginger and grains of paradise. Pronounced "too-mer-ick", it is also frequently misspelled as tumeric. Turmeric is native to tropical South Asia and is a key spice in numerous Asian dishes.

Medicinal uses of turmeric can be traced back to Sanskrit medical treatises and the ancient Ayurvedic and Unani systems of medicine. Ayurvedic medicine (“Ayurveda” for short) is one of the world's oldest holistic (“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.

Turmeric contains the components -- volatile oil (1.5% to 6%), coloring compounds known as curcuminoids (3% to 8%) and starch. The volatile 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.

Different Grades 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 version 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.

Our Turmeric is cultivated in the Alleppey region.

This powder is ground from the plant’s rhizome. The rhizomes mature beneath the foliage in the ground and are 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 (in essence better coloring) and more flavor (because of their higher volatile oil) which provides a superior quality Turmeric for grinding.

History of Turmeric

The name origin of Turmeric is obscure at best, possibly derives from the (now obsolete) French terre-mérite (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, which ranges 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.

An archaeological dig near New Delhi discovered pots that had garlic, ginger and turmeric residue in them that dates back to 2500 BC. Turmeric was known during the Vedic period (1500BC - 500 BC) in India as "the golden spice" or "the spice of life". Its vibrant color was associated with the sun and sun Gods were a focal point of worship and ritual at the time. The main spiritualistic uses of turmeric during this age were for fertility rituals and spiritual purification.

Turmeric has been used in China since before the Middle Ages (476-1453) although it has proven difficult for food historians to determine which species of Curcuma (there are over 100 known species of curcuma) was first used in China. Curcuma longa was not described until Tang dynasty (618-907). Turmeric is believed to have been introduced to East Africa in the 700s, West Africa by 1200’s and in 1280, Marco Polo described it as a vegetable that exhibited qualities similar to that of saffron. Turmeric first appeared on islands were “discovered” by the Europeans.

Turmeric Cultivation

The plant grows best with temperatures between 70° and 90°F and needs a considerable amount of rainfall during the growing season to thrive (soil needs to stay relatively moist). 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 gathered annually for their rhizomes, and are reseeded from some of those rhizomes in the following season.

India produces the majority of the world’s crop and accounts for 80% of the world’s usage of this spice. The leading commercial producers include India, Indonesia, China, the Philippines, Taiwan, Haiti and Jamaica.

Our turmeric is cultivated in India.

Cooking with Turmeric

Turmeric is a central ingredient in Masalas, Ras el Hanout, curry powders and pastes. In India, it is said to help 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 (especially vegetable curries), desserts, fried fish, lentils, pickles, rice, soup and vegetables (in particular cauliflower and potatoes).

In Indonesian, Malaysian and Thai cooking, it's added to yellow and red curries, laksas (a spicy noodle soup), stews, yellow rice (nasi kuning) and vegetables.

Many Persian dishes use it 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.

It works well in combination with 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.

Be careful when handling as it will stain hands, cooking utensils and even your clothes.

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.

Common Questions About Turmeric

What is Turmeric Tea?
Turmeric tea, also called "Turmeric Milk" or "Golden Milk", has been used for centuries in Ayurvedic medicine. It's bitter, astringent and pungent in taste. In Ayurveda, each taste has a relationship with the balance of the doshas. "Doshas" refer to your unique physical and mental constitution, which influence your personal well-being. Each person has their own dominant dosha or combination of two or three of these elemental forces.

Turmeric contains balancing qualities for all three doshas -- its “hotness” balances Vata and Kapha, its dryness, its pungent and bitter tastes balance Kapha and its bitter taste also balances Pitta.

To make Golden Milk combine 1 cup of milk, 1 teaspoon turmeric powder, a pinch of black pepper and some honey. Bring to a boil on the stove and then turn down to low and let simmer for 5-8 minutes.


Can you use as a supplement?
We are very aware of the health benefits of spices but don’t spend much time talking about them. For those that are looking to use as a supplement the University of Maryland Medical Center recommends taking  ground Turmeric 1/2 to 1-1/2 teaspoons or cut dried root of 1.5 to 3 grams or Turmeric capsules 400 to 600 milligrams per day. 

** This product is certified kosher.

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