Turmeric, also known as yellow ginger is an herbaceous plant from the ginger family (Zingiberaceae) originating from India and Indonesia.

Curry powder is made from turmeric, due to its strong yellow color. In order to create the powder, the root is dried and ground into a powder known as Indian saffron, which can be used as a condiment or dye in cooking and medicines.

Turmeric is a perennial plant with long, lateral branches. The part of the root that is used is the rhizome (the stem partially or totally underground), which can be white or grey on the outside and yellow on the inside. Turmeric roots are at their peak harvesting time when the plant loses its flowers, as the roots have intense yellow pigments.


Turmeric has been used as a dietary supplement over thousands of years due to a substance called curcumin, which gives the root its yellow color. In addition to being used as a food coloring or as a condiment, these days, turmeric is receiving more attention for its beneficial properties.

In the kitchen

Turmeric is used to color dairy products, beverages, and condiments such as mustard. Turmeric can also be cooked in or with stews, sauces, fish, sauces, bean dishes, pasta, chicken, potatoes, and even bread. Turmeric powder should be dissolved in a warm broth before use. Turmeric is an essential ingredient to accentuate flavor and give color to many Indian dishes, including rice.

Do you know

Turmeric belongs to the ginger family and is sometimes referred to as “yellow ginger”?

Turmeric can be mixed with honey to treat a sore throat?