Region of Origin
Commodity:
Turmeric
Description & Origin
Turmeric is a tropical and subtropical plant in the ginger family that has a very peppery and earthy flavor with slightly metallic notes. Its most common variety is yellow turmeric, which has a vibrant orange-yellow flesh and firm, dry texture. Curcumin, a main component of turmeric, is what gives the root its yellow color.
Native to South Asia, turmeric is most commercially produce...
Other Names
Indian Saffron, Haldi (North India), Curcumin, Manjal (South India)
Health Benefits & Nutrition
Turmeric is rich in vitamin C and vitamin B6, as well as other antioxidants. It also contains a good amount of iron, potassium, and fiber. All of these components make the vegetable a great anti-inflammatory agent.
Turmeric has been used for medicinal purposes for many centuries. Traditional Indian Ayurvedic medicine utilized the root to treat skin diseases and conditions, to decrease nausea, improve digestion, help relieve joint pain, and more. Ancient Ayurvedic documents discuss the many medicinal uses of turmeric frequently, which sheds light upon the popularity and value of the vegetable even in ancient times.
Today, some south Asian countries even use turmeric as an antibacterial antiseptic for wounds. It is still commonly used as an ingredient in face washes or masks and is believed to help treat skin conditions such as acne, eczema, and psoriasis. Some studies show that the curcumin in turmeric may improve memory and decrease one’s risk of dementia, Alzheimer’s disease, and some forms of cancer. However, this does not mean curcumin alone should be utilized for health benefits, as much of it gets broken down very quickly by the body.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Turmeric can be used fresh, but it’s most commonly used when ground into a powder. The powdered form is traditionally used to make curry but there’s a plethora of uses for fresh turmeric. Fresh turmeric is widely used for juicing but can be steeped to make teas or grated into dishes calling for powdered turmeric.
Flavor Pairings
Banana, Apple, Coconut, Lime, Cauliflower, Eggplant, Ginger, Lemongrass, Onion, Pumpkin, Sweet Potato, Cilantro, Coriander, Cumin, Black Pepper, Lentil, Rice, Chicken, Lamb, Shrimp
How to Prepare
Peeling turmeric is optional but the root should be wash thoroughly before use. Fresh turmeric may be grated or cut with a sharp knife. Once cut or grated, turmeric should be used immediately.
How to Store & Use in the Kitchen
Turmeric should be kept in a sealed container in a cold, well-ventilated environment to decrease the likelihood of mold growth.
Fight Food Waste Tips for root to stem cooking
Technically, the skin of turmeric is edible - so there is no real reason why it cannot be integrated into recipes. It does have a high concentration of antioxidants, but it is recommended that the vegetable be washed even more thoroughly before use if left unpeeled. Peeling or not peeling turmeric comes down to a matter of preference and the type of recipe being made.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
45-55°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes
RELATIVE HUMIDITY:
50-65%
PRODUCES ETHYLENE:
Yes - Low
SENSITIVE TO ETHYLENE:
Yes - Low
Quality Assessment
Turmeric should be firm and the skin uniform in color. Avoid turmeric that feels soft or wet to touch. Exposure to high temperatures, low temperatures, or excess moisture will shorten shelf-life.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, turmeric may last up to 2-3 weeks.
