Turmeric
Curcuma longa
Pronunciation: TUR-muh-rik (or) TOO-mer-ik
Warm, earthy, slightly bitter with a citrusy lift
A sunshine spice loved for its golden hue and warm earthiness. From pickles to golden milk, turmeric brings colour, comfort, and quiet confidence to the kitchen.
WarmingGoldenComfortingGreat with: Ginger • Coconut • Black pepper +
Did you know?
Turmeric’s golden colour comes from curcumin. In traditional kitchens, a pinch can tint a whole pot.
Health benefits
- Traditionally used for inflammation support
- Commonly paired with black pepper to aid absorption
- May support digestion and joint comfort
Friendly note: educational only - not medical advice.
Traditional uses
Culinary: A base note in countless Indian dishes; adds colour and quiet warmth.
Medicinal: Featured in Ayurveda for digestion and joint comfort; often combined with ginger and pepper.
In food
- Curries & dals
- Roasted vegetables
- Rice & grain bowls
- Marinades
In drinks
- Golden milk
- Turmeric latte
- Ginger–turmeric tea
Rituals & blends
- Ayurvedic spice blends
- Festive sweets & haldi ceremonies
Origin & sourcing
- Country
- India
- Region
- Meghalaya
- Method
- Smallholder farms; low-mech sun-drying
- Season
- Oct–Dec
- Processing
- Boiled, dried, and milled; quality checked for vibrant curcumin
- Certs
- Single-origin (batch-level)
Storage tips
Store airtight, away from light and heat. Use a dedicated spoon to avoid staining.