Description
Turmeric (Curcuma longa) is the underground rhizome of a tropical plant that originates from South Asia. The plant belongs to the same family as ginger and galangal and is cultivated in many regions — from India to Madagascar and Indonesia.
After harvesting, the root is dried and then cut or ground into powder, with shades ranging from soft yellow to deep orange, depending on soil, climate and drying.
The flavour of turmeric is earthy, spicy and slightly bitter, with a peppery undertone. In infusions and blends, turmeric adds warmth, depth and balance without overpowering.
Turmeric combines excellently with ginger, cinnamon and black pepper, and together with milk and spices forms the basis of countless chai variants — from Indian haldi doodh to modern turmeric lattes.
