Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Organic turmeric.

Ground Organic Turmeric comes from the root of the Curcuma longa plant, related to the ginger family, which gives it a mild fragrance reminiscent of orange and ginger. This versatile herb is native to tropical Southeast Asia, where it has been harvested for more than 5,000 years.

The name "turmeric" comes from the Latin "terra merita," meaning "meritorious earth," in reference to the root's color, which is reminiscent of mineral pigment. Also known as "Indian saffron" because of its similarly intense yellow color, turmeric has been utilized as a dye for curry, traditional yellow mustard and even textiles. Its culinary use dates back almost 4,000 years, to the Vedic Hindu culture, which gave rise to the traditional Indian practice of Ayurvedic medicine. The Vedics used turmeric in cooking, and it also had religious significance. Turmeric is still used today in rituals of the Hindu religion, including weddings, and is also used as a dye for Buddhist holy robes.

Turmeric is a common ingredient in numerous Southeast Asian and Middle Eastern cuisines, often being used to flavor and color rice, as well as many vegetable and meat dishes. In Western food, it is a primary ingredient in most commercial curry powders, and is sometimes used to impart a rich yellow color to food products ranging from yellow cake mix to orange juice to popcorn butter to baked goods.

One of the most beneficial spices for health, turmeric's active ingredient, curcumin, has shown value in the treatment and/or prevention of an array of diseases, from cancer and Alzheimer's disease to diabetes and arthritis. In traditional and alternative medicine, turmeric-a natural anti-septic, anti-bacterial, anti-flatulent, decongestant and blood cleanser-has been used for thousands of years as a remedy for digestive and liver disorders, and can be applied topically to heal cuts, sores and skin infections.