Turmeric

Turmeric is native to Indonesia and southern India, where it has been harvested for more than 5,000 years. It has served an important role in many traditional cultures throughout the East, including being a revered member of the Ayurvedic pharmacopeia. While Arab traders introduced it into Europe in the 13th century, it has only recently become popular in Western cultures. Much of its recent popularity is owed to the recent research that has highlighted its therapeutic properties. The leading commercial producers of turmeric include India, Indonesia, China, the Philippines, Taiwan, Haiti and Jamaica.

Turmeric was traditionally called Indian saffron since its deep yellow-orange color is similar to that of the prized saffron. It has been used throughout history as a condiment, healing remedy and textile dye.

Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. This herb has a very interesting taste and aroma. Its flavor is peppery, warm and bitter while its fragrance is mild yet slightly reminiscent of orange and ginger, to which it is related.