Turmeric (Curcumas longa)
Botanical Name: Curcuma longa
Common Names: Curcumin, Jiang Huang
One of the most easily recognizable spices used in middle eastern cuisine, turmeric (Curcumas longa) has a slightly bitter, warm taste. A close relation to ginger, the turmeric shrub is primarily cultivated in southeast Asia and parts of Africa. It is often used as part of food seasonings for spicy curries and pungent mustards. Like other strong organic spices, turmeric is typically used in a ground form for culinary purposes.
Although turmeric has a particularly distinctive flavor, it does diminish over time. To insure the most robust taste from this organic seasoning, it is a good idea to purchase enough for use rather than long-term storage. Use an airtight container kept away from direct sunlight to maximize the lifespan of turmeric’s potency.
Turmeric is more than a popular organic seasoning, however, it’s distinctive orange-yellow color has made it useful in fabric dyes.