BIO Turmeric, loose

Fresh, the rootstock has a resinous, slightly burning taste, dried it tastes mild and slightly bitter - it is mainly used ground because of its colouring power, for example as an essential component of curry powder. Turmeric is much cheaper than the also strongly yellow colouring saffron.

In India, the use of turmeric has been documented for 4000 years. Turmeric was considered sacred and was already one of the most important spices at that time. In the traditional Indian spice science Ayurveda, it belongs to the "hot" spices, which are often used in culinary recipes and practices. India is the world's largest producer and consumes around 80% of the world's harvest. While dried turmeric is mostly used in India, in Southeast Asia, for example in Thai cuisine, the use of fresh, grated tubers is widespread. In Western cuisine, turmeric plays a minor role as an ingredient in curry powder, as a cheap saffron substitute or as a colouring agent in the food industry, for example for mustard, pasta or turmeric rice.

Turmeric should be stored in a dark place and not for too long, as the colour fades quickly in light and it loses its aroma.

Storage recommendation

It is best stored in the vegetable compartment of the refrigerator, wrapped in cling film to keep the vegetables moist and preserve their freshness for up to three weeks.