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Turmeric is native to southern India and indonesia, 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. Much of its recent popularity in the west is owed to new research that has highlighted its therapeutic and healing properties. 

A member of the ginger family, now cultivated widely in India, China, Taiwan, Indonesia, Vietnam, and the Philippines, turmeric is used throughout southern Asia. It is the underground rhizome of a robust perennial plant that grows to a height of about three feet. Its flavor is peppery, warm and bitter while its fragrance is mild yet slightly reminiscent of ginger, to which it is related. Although available fresh, the rhizome is most often sold dried and ground to a powder. It adds a warm, mild aroma and distinctive deep yellow-orange color to foods. It has been long been used in both the Chinese and Indian systems of medicine for healing and as a condiment. 

Nutritional Profile: Turmeric is an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber, and potassium. 

Yoga/Holistic benefits: Turmeric is the wonder of all wonders - a heating spice for the body, turmeric contains powerful anti-inflammatory properties and is a strong antioxidant. Every teaspoon of it has medicinal value.



Hindi/Bengali: Haldi 

Spanish: cúrcuma 

German: kurkuma 

French: curcuma 

Italian: curcuma 

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