Turmeric is a flowering plant in the ginger family, and the orange rhizomes are used in cooking to add minty, peppery notes to any dish. Turmeric is also a major ingredient in most curries. The flesh of the turmeric rhizome can be ground and dried into a fine bright yellow-orange spice for easy storage. Add fresh grated turmeric root into carrot soup for a delicious umami tang and rich orange colour, or sprinkle turmeric spice onto scrambled eggs to incorporate into your meal. Turmeric combines very well with other spices with the same complimentary flavour style, such as ginger, cinnamon, garlic, black pepper, or cumin.
Turmeric produces a chemical and pigment called curcumin, which is responsible for its bright colour, and sold as an herbal supplement, food flavouring and a colouring agent. Commercial foods boosted with curcumin include energy drinks, cheese, butter and chips. Some health researchers claim turmeric has medicinal qualities, including antioxidant and anti-inflammatory properties and is beneficial for arthritic pain. Historically, turmeric has been used in Asia for centuries and is still used as a major component in Siddha (South Indian) and traditional Chinese medicine.
Fresh-turmeric-rhizome-can-be-found-in-gourmet-markets
Fresh turmeric rhizome can be found in gourmet markets. Before using, peel the outer layer the same way you would to ginger root, then grate or chop to suit your cooking application. Turmeric can stain your fingers, so holding the rhizome with a utensil while grating is a helpful tip.
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Interested in reading more about vegetarian diets? Check this out: Types of Vegetarian Diets