Turmeric fields are expansive across the Coromandel and Malabar Coast, as well as the Northern Plains and the Northeastern States. From the 30 varieties that are commercially found, some are native, while others are cultivars and improved varieties that have been developed by human intervention to generate higher yields and resistance.
Turmeric is a plant that can be used from root to shoot. Yet, contrary to the belief that one varietal in the kitchen was meant to cure all ailments, different species and different parts of the plant are utilized for toiletries, folk medicine, and culinary preparations due to their differing properties.
Once you start looking, you will find traces of Turmeric in places you wouldn’t usually suspect. Apart from the established culinary position it occupies as an integral part of curries and gravies, Turmeric is used widely as a food coloring in bakeries to embellish delicacies with a vibrant yellow hue.
Turmeric has left its saffron-colored trail across the globe. It curves and meanders through Africa in the form of dyes, Europe as food coloring, and almost every spice rack at the corner stores as a condiment.