Turmeric (jiang huang) has a warm and spicy taste and is used to season a variety of meat, dishes and beverages across Middle Eastern and Asian cuisines. Turmeric is also used to produce a deep yellow dye for coloring various textiles. Turmeric plays a part in ceremonial observances and the color is associated with the sacral chakra and fertility.
Turmeric root’s main constituent, curcumin, is thought to be responsible for many of the rhizome’s wellness-supporting properties and results in its brilliant yellow color.
Curcuma longa is a member of the Zingiberaceae or ginger family. In fact, turmeric goes by the name of yellow ginger in some cultures as its knobby rhizome is said to resemble ginger.
Dried turmeric root can be added to tea blends for an earthy flavor. A popular culinary spice, turmeric can also be infused into rice dishes and soups. The dried root can be used in gargles, tincturing, and as a natural dye.
Try making golden milk or chai tea with turmeric. Decocting the root is another way to extract turmeric’s beneficial properties.
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