Turmeric is one of the most revered, ancient spices having been enjoyed for nearly 4000 years, as a culinary spice, in religious ceremonies and as a remedy in Ayurvedic medicine.

Turmeric, the Golden Spice

The unmistakable, brilliant ochre colour and rich, earthy flavour has earned turmeric the nickname of Indian saffron. It is of such significance to Indian culture and history, that the country produces nearly all of the world’s turmeric crop and consumes around 80% of it.

Bart Fairtrade and Organic Turmeric comes from the Keralan Coast in India, a region that is renowned for its high curcumin Alleppey turmeric. The deep, ochre colour denotes the high curcumin content, between 3-6%, the darker the yellow the higher the curcumin, which also adds flavour. Standard turmeric tends to be a brighter yellow with curcumin levels of 2-4%.

The Global Spice

Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavour to foods. Blended with ground cumin, coriander, ginger and cardamom, turmeric makes the perfect spice mix for curries. In Indian cuisine, a family will create their own Garam Masala (mixed spice blend), a unique blend of these core spices.

Although, predominantly consumed in India, turmeric's history and unique properties means it is prevalent in many other cuisines as well, including; Middle Eastern, Iranian, Turkish, Indonesian, Thai and Cambodian.