Highest Grade:
Size: Large, uniform rhizomes
Color: Deep orange to golden yellow
Texture: Smooth, firm
Aroma & Flavor: Earthy, warm, slightly peppery
Moisture Content: <10%
Foreign Matter or Impurities: None
Origin: Premium turmeric-producing regions (e.g., India, Indonesia)
Harvesting & Processing: Properly cured and dried, minimal processing
Medium Grade:
Size: Medium, slightly varied
Color: Orange to yellow
Texture: Slightly rough, firm
Aroma & Flavor: Moderately earthy, less peppery
Moisture Content: 10-12%
Foreign Matter or Impurities: Minimal
Origin: Mixed regions
Harvesting & Processing: Less refined curing and drying
Lowest Grade:
Size: Small, irregular rhizomes
Color: Yellowish to pale orange
Texture: Rough, brittle
Aroma & Flavor: Mild, less aromatic
Moisture Content: Above 12%
Foreign Matter or Impurities: Presence of debris
Origin: Poor quality growing conditions
Harvesting & Processing: Poorly cured and dried
Tumeric
Turmeric is a bright yellow spice that is a staple in Indian and Southeast Asian cooking. It is obtained from the root of the Curcuma longa plant and is often used in powdered form. Turmeric has an earthy, slightly bitter flavor and is commonly added to curries, rice, and lentil dishes. It is also known for its medicinal properties, particularly its anti-inflammatory and antioxidant effects, largely due to the presence of curcumin, the main active compound in turmeric. In traditional medicine, turmeric is used to treat a variety of conditions, including digestive disorders, skin problems, and joint pain.