Turmeric Root
What is it?
Fresh turmeric is the raw, unprocessed rhizome of Curcuma longa. Fresh turmeric resembles ginger in appearance. It has a brown to vibrant orange skin, and an orange to yellow flesh. It is prized for its earthy, peppery, and aromatic flavour. Unlike dried turmeric, fresh turmeric also has citrus notes and offers a brighter, punchier flavour.
What other names does it have?
Botanical Name: Curcuma longa L
Regional Names: Haldi (Hindi, Urdu); Arishina (Kannada), Manjal (Malayalam), Holud (Bengali), Pasupu (Telugu)
When is it in season?
Where is it found?
Turmeric needs warm, humid, and tropical climates to grow. They thrive in a temperature range of 20–30°C. The turmeric plant requires well-drained soil, which is rich in organic matter. Loamy, sandy loam, or clay loam soils are ideal and help prevent root rot. Annual rainfall ranging from 1500 to 2500 mm is necessary for growth.
What is its history/cultural significance?
Turmeric is native to India and Southeast Asia, where it has been cultivated for nearly 4000 years. Archaeologists have found physical evidence of turmeric being used in the Indus Valley Civilisation dating to 2500 BCE. Turmeric has many uses, including being used in food, for its medicinal properties, as well as for dyeing clothes. Turmeric is central to the ‘haldi’ ceremony too, a pre-wedding ritual in most Indian weddings, where a turmeric paste is applied to the bride and groom as a symbol of purification, prosperity, and protection. In Odia weddings, dried turmeric sticks are tied to the wrists of the bride and groom to serve as a protective charm against evil.
How can you use it?
Fresh turmeric roots can be used after thoroughly washing them to remove dirt from the skin. The skin can be peeled using a vegetable peeler or a spoon. The root can be grated directly into dishes while cooking. Apart from grating, sliced or minced turmeric root can be incorporated into dishes, treating them similarly to ginger. The fresh root has a milder taste compared to the dried powder, so add more to the dish to get the desired flavour.
What states can I find it in?
What parts of the plant are edible?
Rhizomes, leaves, flowers
Is it nutritious?
According to this source, turmeric is rich in the active compound curcumin, which has high antioxidant and anti-inflammatory properties. These properties help with a range of ailments like inflammation, arthritis, and blood sugar management.
How do you store it?
Store the unwashed root in the refrigerator to keep it fresh for up to 3 weeks. For long-term storage, the root can be grated and frozen into cubes before storing them in freezer-safe bags. Frozen turmeric will retain its flavour for up to 6 months.
Stories:
Turmeric: A Golden Thread Through History, Culture, Cuisine, and Medicine by Will Thorpe
An article exploring the role of turmeric through history
Recipes:
Turmeric Pickle (Haldi Ka Achar) Recipe by Dassana Amit
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
