History
Turmeric has been used in India for over 4,000 years in cooking, medicine, and religious ceremonies. It spread through Asia and the Middle East, becoming a cornerstone of Ayurvedic medicine and Asian cuisine.
How to grow
Grows in tropical or subtropical climates.
Plant rhizomes in rich, well-drained soil.
Keep consistently moist and warm.
Harvest when leaves yellow, 8–10 months.
Choosing and storing
Choose vibrant, aromatic turmeric.
For fresh root, choose firm, plump rhizomes.
Avoid dull or musty-smelling powder.
Store ground in an airtight jar in a cool, dry place.
Refrigerate or freeze fresh root.
Use within 1–2 years.
Preparation
Use ground powder or grate fresh root.
Wear gloves — turmeric stains.
Add black pepper to boost absorption.