Turmeric (Haldi) is an ancient spice, a native of South East Asia, used from antiquity as dye and a condiment. It is still used in rituals of the Hindu religion, and as a dye for holy robes, being natural, unsynthesized and cheap. Turmeric is the rhizome or underground stem of a ginger-like plant. It is usually available ground, as a bright yellow, fine powder. The whole turmeric is a tuberous rhizome, with a rough, segmented skin. The rhizome is yellowish-brown with a dull orange interior that looks bright yellow when powdered. In India it is used to tint many sweet dishes. Apart from its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal place is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odours. When used in curry powders, it is usually one of the main ingredients, providing the associated yellow color.
- Turmeric is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
- Reduces the risk of childhood leukemia.
- Turmeric has been shown to stop the growth of new blood vessels in tumors.
- Turmeric is effective in the treatment of acne due to its antiseptic and antibacterial properties that fight pimples and breakouts to provide a youthful glow to your skin.
Turmeric originated in Southern India and this region continues as the world’s largest producer. In India harvesting season of turmeric is December to March.