Color chart of turmeric (Curcuma longa L.). The plant, which may have originated in India, is a close relative of ginger. Today, turmeric is cultivated and found growing wild from the Indian subcontinent (the Malabar Coast, Madras, Bengal) throughout Southeast Asia to Oceania, as well as in Madagascar, the Antilles, and Brazil. Plaque: Geneva Conservatory and Botanical Garden – 1990

When the leaves begin to wilt, turmeric is harvested by digging up the root tubers. Two varieties of turmeric, or yellow root, are available on the market: the round variety, which comes from the thick main tuber, and the elongated variety, which comes from the branches of this rhizome. — 1990

These tubers are fresh turmeric roots (rhizomes of the Curcuma longa plant). They resemble ginger roots in appearance, but are usually slightly narrower, more finger-like in shape, and have a characteristic ring-shaped pattern on their brownish skin. Beneath the skin lies an intensely orange-yellow flesh that stains strongly. When freshly grated or finely chopped, they impart an earthy, slightly bitter flavor to Asian curries, soups, and rice dishes. They are the main ingredient in the trendy drink “golden milk” or freshly brewed turmeric tea. – 1990

Turmeric at the most famous and important spice market in Yogyakarta. – 1990

Turmeric (Curcuma longa), also known as yellow root, is a medicinal and spice plant native to South Asia that is valued for its intense yellow colour and anti-inflammatory properties. The most important active ingredient is the polyphenol curcumin. – Sulawesi – 1990

Packaged turmeric roots for sale at the market in the village of Bontosunggu on Sulawesi. The pigment curcumin, or turmeric yellow, found in the tubers is a key ingredient in curry powder, which is actually a blend of various flavorings rather than a single spice. Other ingredients include ground peppercorns (Indian pepper), cardamom, coriander, and various other aromatic substances. The proportions of the individual spices vary from region to region; furthermore, different curry blends are used depending on the dish. In India, turmeric yellow is also used to dye textiles. And various Polynesian tribes, for example on the Marquesas Islands and in Wallis, use it to dye their hair. – 1990

Turmeric at the most famous and important spice market in Yogyakarta. – 1990

When the leaves begin to wilt, turmeric is harvested by digging up the root tubers. Two varieties of turmeric or yellow root are commercially available: the round variety, which comes from the thick main tuber, and the elongated variety, which comes from the branches of this rhizome. – Sulawesi – 1990

This plant grows up to two metres tall and produces golden yellow root tubers or rhizomes, which is how turmeric got its name, Indian saffron. The leaves are elongated to rounded. The inflorescence shoot bears an oval or cylindrical inflorescence that is one to fifteen centimetres long. – Sulawesi – 1990

Turmeric (Curcuma longa), also known as yellow root, is a medicinal and spice plant native to South Asia that is valued for its intense yellow colour and anti-inflammatory properties. The most important active ingredient is the polyphenol curcumin. – Sulawesi – 1990

Packaged turmeric roots for sale at the market in the village of Bontosunggu on Sulawesi. The pigment curcumin, or turmeric yellow, contained in the tubers is an important component of curry powder, which is a mixture of various flavourings rather than a spice in its own right. Other ingredients include ground pepper pods (Indian pepper), cardamom, coriander and various other aromatic substances. The proportion of each spice varies from region to region; there are also different curry mixtures depending on the dish. In India, turmeric yellow is also used to dye textiles. And various Polynesian tribes, for example on the Marquesas Islands and Wallis, use it to dye their hair. – 1990

Chilli peppers, onions, ginger, turmeric, lemon verbena – Ambon market – Moluccas – 1990

Turmeric (Curcuma longa), also known as yellow root, is a spice originating from South Asia that is valued for its intense yellow colour and the active ingredient curcumin. In modern nutrition and naturopathy, it is considered a ‘superfood’ due to its anti-inflammatory and digestive properties. – At the market in Ambon – Moluccas – 1990

Freshly harvested turmeric root (botanical name Curcuma longa), also known as yellow root. The plant forms underground rhizomes, which have a characteristic, intense yellow to orange colour on the inside. Turmeric belongs to the ginger family and resembles ginger root in appearance, but is usually smaller and more intensely coloured. The strong colouring comes mainly from the substance curcumin. – Kerala – Kumily – 1990

The well-known curry powder is a blend of turmeric, cardamom, pepper, paprika, coriander and other aromatic ingredients, the composition of which varies in India depending on the region, caste and dish. In Kerala, the mixture is traditionally prepared using a stone hand mill. - 1990

Photo Gallery