turmeric

origin: India

Deeply coloured 'Madras' turmeric. Turmeric is a root crop, similar to ginger and shares elements of its spicy, earthy flavour.

Good with: rice, garlic, ginger, lemon, tamarind, cumin, potato, bread, butter, chilli, coriander, onion, leeks,

recipe kits: bombay potatoes, tarka dahl, butter chicken, malay beef rendang, jalfrezi, sri lankan curry, trinidad beef curry, bobotie, grenadian oil down, chicken balti, thai yellow curry, zanzibari curry, sindhi biryani,

Spice Notes

Origin: Southern Asia

Turmeric is a root crop, similar to ginger and shares elements of its spicy, earthy flavour. Slightly bitter, it adds a depth of flavour to the dish as well as a very pleasing colour
There are two types of turmeric, Madras and Alleppey, we stock Madras which is mainly grown in Tamil Nadu (in India). Tropical perennials.

It won’t take long to realise that turmeric is a very effective dye (we advise not wearing white), and has been used to dye clothes for thousands of years. It’s also used to colour anything from margarine to mustard.

Medicinal Properties:
Features a lot in ayuverdic medicine
If you were left with only one spice to heal all things, you'd be wise to choose turmeric. An anti-oxidant with powerful anti-inflammatory properties, it can fight cancer, delay the onset of Alzheimer’s, ease arthritis, fight against heart disease and stroke, reduce wrinkles and aid digestive complaints. Incidents of chronic illness in India where turmeric is a kitchen staple, are significantly lower than in western countries.