Turmeric Ground (Alleppey)

Other Common Names: Curcumin, Alleppey Turmeric, Indian Saffron, Madras Turmeric, Turmeric. Botanical Name: (Curcuma longa)

Turmeric is the rhizome of a tropical plant that resembles ginger in appearance. There are two types most commonly used, Alleppey and Madras.

Alleppey turmeric is a deep orange-yellow in colour and has a strong flavour and around 5% curcumin content. This is the best variety to use in cooking when the true flavour of turmeric is desired. Madras turmeric, with a curcumin content of around 2%, is generally used when colour is sought without the characteristic flavour. Although turmeric has a distinctive flavour, when using it in curry and Chermoula blends it has amalgamating characteristics on the other spices it has been blended with. Always buy dried turmeric in its ground form, as it is too hard to grind domestically. Be careful when using it in the kitchen as it stains clothes and some plastic utensils.