Turmeric Root

Turmeric Root (Curcuma longa)

Turmeric is a perennial rhizome in the ginger family (Zingiberaceae), native to India and Southeast Asia. Revered for thousands of years in Ayurveda and Traditional Chinese Medicine (TCM), turmeric is prized for its brilliant golden-orange color, earthy flavor, and longstanding role in both herbalism and cuisine. Traditionally considered energetically warming, turmeric supports healthy joint mobility* and remains one of the world's most widely used botanical spices.

The vibrant color of turmeric comes from curcumin, its best-known naturally occurring constituent. Beyond its traditional wellness uses, turmeric has long been used as a natural dye for foods and textiles, including Buddhist robes and Indian saris. It is also known by the common names Indian saffron and yellow ginger.

A staple of Indian, Middle Eastern, and Southeast Asian cooking, turmeric adds rich color and earthy flavor to curries, rice, soups, lentils, and sauces. It is equally delicious in golden milk, turmeric chai, herbal teas, and broths. The dried root may also be decocted, tinctured, or incorporated into herbal formulations for everyday wellness.