Turmeric

About this tea

Turmeric (Curcuma longa), the 'golden goddess' of Ayurveda, has been revered in India for over 4,000 years. This rhizome from the ginger family serves triple duty as spice, dye, and medicine. Hindu ceremonies feature turmeric as a symbol of prosperity and purification. Curcumin, the compound that gives turmeric its colour, has made it one of the most written-about spices in the world. India produces 80% of the world's turmeric, with Alleppey and Madras varieties being most prized.

The rhizomes undergo elaborate processing: boiling, drying, and grinding release the characteristic golden color and concentrate the flavour. Fresh turmeric offers brighter flavor, while dried provides convenience and concentration. Quality turmeric shows vibrant orange-gold color - pale yellow indicates age or poor quality. The curcumin content (2-5%) determines both color intensity and depth of flavour.

The flavor profile is complex and earthy: slightly bitter with hints of ginger and pepper, mustard-like pungency, and subtle warmth. Unlike its cousin ginger, turmeric's heat is mild and cumulative. The earthiness can be challenging for some, making complementary ingredients essential. The brilliant golden liquor stains everything - cups, teeth, clothing - earning it the nickname 'Indian saffron.'

Brewing recommendations: Use 1/2 teaspoon (2g) ground turmeric or 1 tablespoon grated fresh root per 250ml cup. Simmer in water or milk for 10 minutes - don't just steep. Always add black pepper and fat (coconut oil or milk) - the traditional preparation, and far better tasting. Honey and ginger improve flavor. For 'golden milk,' use milk base with spices.

Best consumed daily, in the Ayurvedic manner. Traditionally taken with food, which also softens its earthiness. Pairs with ginger, cinnamon, black pepper, and honey. Popular in lattes at health-conscious cafes. Start with small amounts as it can upset sensitive stomachs. May interact with blood thinners and diabetes medications.