Know Your Spice: Turmeric

Turmeric is a vibrant yellow-orange spice having a rich history rooted in South Asian culture, particularly India. This versatile spice is prized not only for its culinary uses but also for its medicinal properties, largely due to the compound curcumin. In the contemporary world, it is celebrated for its health benefits and has become a staple in the global wellness industry.

This post brings interesting information about turmeric. Learn about the different grades and the process of grading turmeric. Dive into the interesting history of turmeric and the important role it plays in the contemporary world.

Turmeric: Botanical Information

The botanical name of turmeric is Curcuma longa.

Turmeric is derived from the rhizome of this perennial herbaceous plant that belongs to the ginger family. It has large, broad, lance-shaped leaves and grows to a height of about 1 meter. The distinctive bright orange-yellow color and aroma with earthy scent make it a vibrant and flavorful spice.

Parameters For Grading Turmeric

We have come up with the parameters on which turmeric is graded. These parameters may vary slightly depending upon the region or market. Let us glance through these parameters:

1. Curcumin Content: Curcumin is the active compound in turmeric which is responsible for its vibrant color and various health benefits. Higher the curcumin content, the better is the quality of turmeric. Generally, the content of curcumin varies from 2-5% but the premium grades of turmeric have higher percentages of curcumin.
2. Color: This is another important indicator of quality. High-quality turmeric has a vibrant, deep orange-yellow color. Pale or dull colors are an indication of lower quality because of poor drying conditions or lower curcumin content.
3. Moisture Content: Low moisture content is important to prevent the spice from spoilage. The ideal moisture content for turmeric is typically less than 10%. Higher moisture content can lead to degradation of quality and mold growth.
4. Appearance and Texture: Good quality turmeric rhizomes are firm, plump, and free from cuts, molds, or shriveling. If it is in the powdered form, then good quality powder is the one that is free from lumps.
5. Foreign Matter: Any non-turmeric matter present in the product is called foreign matter. Premium quality of turmeric typically has less than 0.5% foreign matter and lower quality of turmeric may have higher percentages of foreign matter.
6. Ash Content: It is the residue that is left after complete combustion of turmeric. This includes inorganic material like minerals. Turmeric with lower ash content is considered to be of good quality. Ideally, ash content should be less than 7% for turmeric to be of a good quality.
7. Volatile Oil Content: This is the measure of amount of essential oil content in the spice which is responsible for the aroma and flavor. High quality turmeric has high volatile oil content. Usually, the values of volatile oil content are between 2.5-6% but can be higher in premium quality turmeric.
8. Lead Content: This is another important parameter used for grading. This is the measure of lead and other heavy metals present in turmeric which can happen because of contamination during cultivation, processing, or packaging. The permissible lead content is usually less than 10ppm as per the limits set by food safety standards.
9. Microbial Load: This is the presence of microorganisms in turmeric. High-quality turmeric should have low microbial load that should fall within the safe limits defined by food safety authorities.
10. Pesticide Residue: This is the residue of pesticides that remains in turmeric after cultivation. Organic turmeric is free from synthetic pesticides and therefore, is considered premium quality.

What are the Different Grades Turmeric is Divided Into?

Based on the quality, turmeric is divided into different categories that are based on the parameters that have been shared above. Let us have a quick look at these different grades of turmeric that suit different needs and fulfil different requirements.

A. Rhizome Grades: Turmeric rhizomes have the following grades:

1. Finger Turmeric: This is the highest grade of turmeric which consists of whole turmeric fingers that are the primary rhizomes of the plant. These are long, cylindrical, finger-like turmeric rhizomes that are free from cuts or blemishes. They have high curcumin content and feature bright, deep orange-yellow color. They have minimal foreign matter and low moisture content. They are mostly used in processing high-quality turmeric powder and essential oils for medicinal purposes.
2. Bulb Turmeric: This variety of turmeric is shorter, and rounder compared to finger turmeric. They have lower levels of curcumin content and are slightly less intense color. They may have higher moisture content and also presence of foreign matter. They may be used in industrial applications for extraction of turmeric or for dyeing purposes.
3. Splits and Pieces: They are the broken or split pieces of turmeric rhizomes that may come from fingers or bulbs. They have variable curcumin content and have less consistent color and texture. They may have more foreign matter and higher moisture content. They are mostly used in producing lower-grade turmeric powder or for extraction of curcumin.

B. Powder Grades: Turmeric powder is categorized into following grades:

1. Grade A (Premium Grade): The curcumin content of turmeric powder is 3-5% or more. They feature bright yellow to orange color and have fine texture. The moisture content is below 10% and foreign matter is less than 0.5%. They are popular in culinary preparations and medicinal products.
2. Grade B: This category of turmeric powder is yellow or orange in color with slightly coarser texture. The curcumin content is between 2-9%. The foreign matter is up to 1% and moisture content is around 10-12%. This grade of turmeric is used in everyday cooking, food coloring, and some medicinal preparations.
3. Grade C: This grade of turmeric powder has curcumin content below 2%. It is dull yellow in color with coarse texture. The moisture levels are above 12% and foreign matter is up to 2%. This category is perfect for industrial use like dyeing fabrics or preparing low-cost turmeric products.

C. Popular Indian Grades of Turmeric: As turmeric is majorly grown in India, there are some popular Indian grades of turmeric.

1. Alleppey Turmeric: This category has been named after the region in Kerala, India, where it is grown. This turmeric is known for its high curcumin content and bright orange-yellow color. It has curcumin content or around 5-6%. This is mostly exported and is valued for its potency and uses in medicinal and culinary creations.
2. Madras Turmeric: This grade of turmeric is generally grown in Madras in Tamil Nadu, India. It is lighter in color compared to Alleppey turmeric. The curcumin content is around 2-3% and is quite popular in export markets where milder color and flavor are preferred.
3. Organic Turmeric: As the name suggests, this turmeric is grown without using synthetic fertilizers, pesticides, or GMOs. This grade is quite similar to the conventional grades but is certified organic. This particular grade of turmeric is used in organic food supplements, food products, and medicinal applications.

Suitable Conditions for Growing Turmeric

Turmeric, just like any other crop, requires conducive conditions to grow. Shared below is the list of suitable conditions for growing turmeric:

1. Climate: Turmeric flourishes in warm and humid climates. The suitable temperature range is between 20°C to 30°C (68°F to 86°F).
2. Rainfall: It requires well-defined rainy seasons that are followed by a dry period. Substantial rainfall of around 1500-2000mm is required on yearly basis.
3. Humidity: Turmeric requires high humidity of around 60-80% which is essential in the growing season for supporting healthy plant growth.
4. Soil: The most suitable choice of soil for growing turmeric is well-drained, fertile soils having high organic matter content. Loamy or sandy loamy soils make the best picks for growing this spice. Along with right soil, it is important to make sure that there is arrangement for good drainage for preventing waterlogging which can cause rhizome rot.
5. Planting: These plants are planted at the start of the raining season. Turmeric is propagated from rhizome cuttings. Healthy rhizomes are cut into small pieces and planted in prepared beds or ridges. While planting, a spacing of 25-30cm is kept for adequate light penetrations and air circulation.
6. Irrigation: In the initial phase, regular watering is important but excessive watering should be avoided. When the leaves start to turn yellow towards the end of the growing season, irrigation should be reduced.

Process of Harvesting Turmeric

There are various processes that together complete the harvest process of turmeric. Here are several steps included in harvesting turmeric:

1. Timing: Turmeric is mostly ready to harvest 7-10 months after planting. The right time is when leaves and stems start turning yellow and dry out which is an indication that rhizomes have matured, and they are ready to harvest. This is usually the end of the dry season when they soil is relatively dry, and it becomes easy to dig up the rhizomes.
2. Preparing for Harvest: Tools like spades, digging forks, or mechanical harvesters are used for harvesting turmeric depending upon the scale of cultivation.
3. Digging: Rhizomes are dug out of the soil using these tools in a careful manner to avoid any damage to the rhizomes.
4. Cleaning: In this process, rhizomes are gently brushed or shaken to remove excess soil. Sometimes, they are even washed to remove the dirt.
5. Sorting and Grading: Harvested rhizomes are then sorted into different categories which is based on a wide range of parameters to grade them for different uses.
6. Curing: In this process, freshly harvested turmeric rhizomes are cured for improving their color and reduce their moisture content. This involves boiling them for 45-60 minutes for gelatinizing the starch. Once boiled, they are then drained and spread out to cool.
7. Drying: Sun drying is the most common method of drying turmeric in which the rhizomes are spread out in thin layer and left to dry in the sun for 10-15 days. In some cases, artificial drying methods are used when sunlight in not reliable. Solar dryers or hot air dryers are used in this process to mechanically dry the rhizome.
8. Polishing: This process involves removing the outer skin for enhancing the appearance. Manual polishing requires rubbing the dried rhizomes against hard surface or with a rough material. In commercial production, mechanical polishers are used for removing the outer skin.
9. Storage: Dried rhizomes are stored in cool, dry, and well-ventilated places. Mostly, they packed in breathable materials like sacks that allow breathability.
10. Processing: Sometimes these rhizomes are processed into powder. This is done by using s hammer mill or other grinding machinery to ground the rhizome into a fine powder. The powder is later sieved for achieving desired fineness. And finally, the turmeric powder is packed in airtight containers or bags.

Countries Growing Turmeric

Turmeric is primarily grown in tropical and subtropical regions around the globe. We have come up with the list of countries that grow turmeric:

1. India: India is the largest producer of turmeric in the world which accounts to around 80% of the world’s production. It is widely used domestically for culinary, medicinal, and religious purposes and is also exported in large quantities.
2. Bangladesh: The southeastern regions of Bangladesh produce turmeric which makes an important part of Bangladeshi cuisine and traditional medicine.
3. Pakistan: Turmeric is cultivated in the Punjab and Sindh provinces of Pakistan and is used commonly used in Pakistani cuisine.
4. China: It is a notable producer of turmeric after India. Turmeric is used in traditional Chinese medicine and is also popular in culinary applications.
5. Myanmar (Burma): It is another significant producer of turmeric in Southeast Asia. It is commonly used in Burmese cuisine and traditional medicine.
6. Indonesia: Indonesia grows turmeric, particularly in regions such as Java and Sumatra. It makes an important spice in Indonesian cuisine.
7. Sri Lanka: It is known for producing high-quality turmeric. This spice is a key ingredient in Sri Lankan cuisine and is popular in traditional medicine.
8. Thailand: Turmeric is cultivated in various parts of Thailand and makes an important part of Thai cuisine and herbal remedies.
9. Vietnam: Vietnam produces turmeric, especially in the central highlands and northern regions. It is used in traditional medicine and Vietnamese cuisine.

History of Turmeric

Turmeric’s history is a reflection of its enduring significance across different cuisines, cultures, and traditional medicine systems. It is believed to have originated in South Asia, particularly in India, where it has been cultivated for over 4,000 years. It has journeyed through thousands of years and has evolved into becoming an important spice in the health and wellness industry.

The earliest recorded use of turmeric is found around 1500 BCE in the Vedic culture of India where it was a vital part of Vedic rituals, religious ceremonies, and traditional medicines. It was used for treating a wide range of ailments because of its anti-inflammatory and antioxidant properties.

From India, it travelled to Southeast Asia and other parts of Asia where it became an important spice in the local cuisines and also became a part of traditional medicine systems in various countries.

Turmeric was a significant commodity in ancient trade routes. Arab traders introduced this spice to the Middle East and Africa. Later, during the colonial period, European colonizers expanded their influence in India and Southeast Asia, which led to the wider spread of turmeric to various other parts of the world.

Turmeric in the Modern World

With time, turmeric has become a global phenomenon. It is prized for its health benefits, cultural significance, and culinary versatility. It has become a staple ingredient in kitchen around the globe. While it is an important spice in South Asian and Southeast Asian countries, it has now become widely popular in Caribbean, African, Middle Eastern, and even Western dishes.

Chefs are also experimenting with turmeric by using it in fusion dishes. It is used for adding flavor and color to the dishes. Turmeric-infused hummus, turmeric-flavored ice creams, turmeric latte, turmeric smoothies, turmeric-spiced roasted vegetables are some of the popular fusion recipes using turmeric.

Turmeric has become a famous “superfood” because of the amazing health benefits it offers. The presence of curcumin makes it rich in antioxidant, antimicrobial, and anti-inflammatory properties. Turmeric wellness shots and supplements are widely used across the world.

Potential health benefits of turmeric have been an important subject of research. These studies have highlighted the benefits of turmeric in cardiovascular diseases, cancer, arthritis etc. It is also widely used in skincare and beauty industry for its antioxidant and anti-inflammatory properties. Turmeric has become a vital ingredient in various cosmetic products like face masks, creams, serums etc. that are effective in promoting healthy skin and reducing acne.

Turmeric has evolved from a traditional spice with ancient roots to a global symbol of health, wellness, and cultural identity in the modern world. The versatility of this spice is not just limited to our kitchens, but it extends to our everyday health routines and cultural rituals.