A common spice called turmeric is made from the root of a member of the ginger family called Curcuma longa. It contains a substance known as curcumin.
Southeast Asia and the Indian subcontinent are the natural habitats for this plant.
The primary component of turmeric, curcumin, which imparts these qualities, is used to make a bright orange-yellow powder that is frequently used as a colouring and flavouring agent in many Asian cuisines, particularly for curries. The rhizomes can also be used fresh or boiled in water and dried.
A spicy, bitter, black pepper-like flavour and a musky, mustard-like scent characterise turmeric powder.
Harvesting: Around seven to ten months after planting, your turmeric is ready to be harvested when the leaves and stem begin to turn brown and dry.
Harvesting time: From January to March
