Turmeric Root (sold by weight)
Sold by weight
Price is for one gram (one ounce is a little over 28 grams)
Turmeric Root (Curcuma longa) is a perennial, rhizomatous plant in the ginger family that is native to India and southeast Asia. Known for its bright orange-yellow color, turmeric root is employed as both an earthy spice as well as a dye. For thousands of years, turmeric root has been used in Ayurveda for its healthful properties.
Turmeric can support healthy joint mobility.
Turmeric is an important herb in Ayurveda and Traditional Chinese Medicine. It has a history of use spanning millennia and is considered energetically hot. The aromatic, dried rhizome tastes mildly pungent and is slightly bitter. Turmeric root’s main constituent, curcumin, is thought to be responsible for many of the rhizome’s wellness-supporting properties and results in its brilliant yellow color.
Curcuma longa is a member of the Zingiberaceae or ginger family. In fact, turmeric goes by the name of yellow ginger in some cultures as its knobby rhizome is said to resemble ginger. Turmeric is an herbaceous perennial growing to a height of one meter. It has large, lanceolate leaves, dense spikes of tubular flowers and fleshy, tuberous roots. Native to India and Southeast Asia, turmeric thrives in the high humidity and warm climate of the tropics. Turmeric also goes by the common names of Indian saffron and yellow ginger.
Dried turmeric root can be added to tea blends for an earthy flavor. A popular culinary spice, turmeric can also be infused into rice dishes and soups. The dried root can be used in gargles, tincturing, and as a natural dye.
Organic and kosher turmeric root (curcuma longa)
Steep 1 - 2 teaspoons in 8 ounces of water (208˚) for 5 - 10 minutes (depending on strength preference) to make turmeric tea. Add honey or lemon juice for taste, if desired.
Keep in a cool, dark, dry place
Sourced from: Mountain Rose Herbs
Grown in: India