Tag: Turmeric plant

Historically used for millennia in Ayurvedic and traditional Chinese medicine, turmeric is a powerhouse herb with various parts utilized for different purposes. While many are familiar with the bright orange powder, the entire plant offers unique benefits, from the underground stems to the delicate foliage. This article explores the specific uses and advantages of each part to determine which is more beneficial for your needs.

According to the Specialty Produce food and beverage website, all parts of the turmeric plant, including the leaves and flowers, are considered edible. This fact may surprise many who are only familiar with the vibrant orange rhizome commonly used as a spice. This article explores how to safely and effectively incorporate turmeric leaves into your cooking and wellness routine.

Did you know that turmeric, scientifically known as *Curcuma longa*, belongs to the same family as ginger? In its original form, this popular spice is not a powder but a fresh rhizome, an underground stem with a striking appearance that is far from the familiar yellow spice jar.

Turmeric, the vibrant, golden-hued spice celebrated globally for its flavor and medicinal properties, comes from a relative of the ginger plant. Specifically, this potent spice is derived from the underground stems, or rhizomes, of the herbaceous perennial, *Curcuma longa*. Native to Southeast Asia, this plant has been used for thousands of years as a condiment, dye, and traditional remedy.