Types of Turmeric Available with us
The rhizome or underground root has a rough, segmented , light brownish skin with a bright orange flesh inside. It consists of a thick part and several stubby 'figures'. These yield the best quality turmeric.
Turmeric is dried, during which time it loses about 75% of its original weight.
Mostly used and sold in this form. 'Turmeric's colour indicates its quality. The deeper the pigmentation, the better the spike.
The rhizomes grow best in a hot,moist climate. India is the main producer of turmeric. Other major producers include Indonesia, China, Bangladesh, South America and Caribbean.
Lightly aromatic, turmeric smells peppery and fresh with a hint of orange and ginger. It tastes pungent, bitter and musky by itself but adds great flavour when mixed with other ingredients.
Dried turmeric is ground to a brilliant yellow powder that is not only colourful but has a pungent warm earthy aroma and taste, reminiscent of an Indian bazaar, it is rarely available fresh, but may be bought dried or ground. It should be stored only in air-tight container free from light , since it will lose its flavour.Turmeric should be handled carefully because it will stain clothes and fingers.