Turmeric

Turmeric (Curcuma longa) is a tropical perennial in the ginger family, grown for its vivid orange rhizome — the source of both its earthy, slightly bitter flavor and the intense pigment that stains everything from curry to cutting boards a permanent shade of gold.

Growing Turmeric

Turmeric is grown much like its relative ginger, planted from a piece of rhizome in warm, rich, moisture-retentive soil, and needing a long frost-free season of eight months or more to bulk up. Outside genuinely tropical climates, it's best grown in a large container that can be brought indoors before the first frost, then left to go dormant over winter before replanting the following spring.

Culinary Uses

Turmeric is a foundational spice in curry powders and South and Southeast Asian cooking, contributing both its distinctive color and a warm, slightly bitter earthiness. Fresh turmeric, grated much like ginger, has a brighter, more peppery flavor than the dried, ground form most commonly found on spice shelves.