Turmeric Root (Powder)

A key ingredient in many Indian and Asian dishes, turmeric root imparts an earthy, slightly bitter flavor to foods and beverages. Our organic turmeric powder is ground from Curcuma longa root. Turmeric root powder can be extracted, encapsulated, used as a seasoning for curries and rice dishes, and employed as a dye.

Turmeric supports healthy joint mobility.*

Indigenous to India, turmeric is now cultivated in tropical regions throughout the world. Turmeric is an important herb in Ayurveda and Traditional Chinese Medicine. It has a history of use spanning millennia and is considered energetically hot. The aromatic, dried rhizome tastes mildly pungent and is slightly bitter. It remains a significant herb throughout southern Asia and has gained in popularity in the United States. Turmeric root’s main constituent, curcumin, is thought to be responsible for many of the rhizome’s wellness-supporting properties and results in its brilliant yellow color.

Used for thousands of years as a spice, turmeric remains a popular ingredient in Asian and Middle Eastern cooking. It is especially recognized in Indian cuisine and is often added to curry powders, lentils, and potato dishes. The colorful and fragrant rhizome adds a unique and earthy flavor to stocks, sauces, and rice dishes. Because of its vivid hue, it has also been used as a food coloring in mustards, popcorns, cheeses, and yogurts.

Curcuma longa is a member of the Zingiberaceae or ginger family. In fact, turmeric goes by the name of yellow ginger in some cultures as its knobby rhizome is said to resemble ginger. Turmeric is an herbaceous perennial growing to a height of one meter. It has large, lanceolate leaves, dense spikes of tubular flowers and fleshy, tuberous roots. Native to India and Southeast Asia, turmeric thrives in the high humidity and warm climate of the tropics. Turmeric also goes by the common names of Indian saffron and yellow ginger.

Turmeric has integrated itself into herbalism, food, and other cultural traditions. Saffron and the turmeric powder have both been used to dye the robes of Buddhist priests and Indian saris. Turmeric is occasionally referred to as Indian saffron for its golden color, although it differs greatly in taste and price. Turmeric powder has also been used as ritual offerings in Hinduism.

Dried turmeric root can be added to tea blends for an earthy flavor. A popular culinary spice, turmeric can also be infused into rice dishes and soups. The dried root can be used in gargles, tincturing, and as a natural dye.