Often considered as one of the most powerful herbs on the planet, turmeric is a the yellow-orange powdered spice that gives curry its bright yellow color, which is why it is often called the "Golden Spice." Turmeric root comes from the turmeric plant (Curcuma longa), a member of the ginger family that grows wild in Southeast Asia, the Indian Subcontinent and Hawaii. There, turmeric plants thrive in the humid, tropical climates to produce the potent curcumin-packed spice that we all know and love. Turmeric has also been used in Ayurvedic and traditional Chinese medicine (TCM) for thousands of years.
When it comes to nutritional content, turmeric is also packed with essential vitamins and minerals, such as iron, zinc, calcium, potassium, manganese, phosphorus and vitamins B1, B2, B3, and C. It is especially known for its abundance of curcuminoids, such as the antioxidant curcumin.
However, to get the spice in a directly consumable form, turmeric root must first be dried and ground into a fine powder. Turmeric’s warm, mildly bitter flavor and distinctive ginger aroma can easily add an exotic touch to almost any dish.