Turmeric

Indian turmeric, which is also popularly known as "Indian Saffron", because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger with a pungent and bitter flavor. Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. India singularly produces nearly the world's major crop of turmeric and uses about 80% of it. Turmeric is one of the key ingredients in many curries, giving them color and flavor.



There are many different varieties of turmeric available in India depending upon the part of India where they are grown. Out of these qualities the 5 major qualities which are popular and in good demand through out the world are Nizambad, Madras (Cuddapa), Rajapuri, Erode & Allepy. The major turmeric producing states in India are Andhra Pradesh, Tamil Nadu and Maharashtra.


In terms of quantity amongst the various qualities grown in India, the production of Nizam Quality is the highest. This quality is widely grown in Nizambad, Karimnagar & Koratal centers of Telangana areas in Andhra Pradesh state. The peak harvesting is from january To may.

Turmeric which is known for its warm and peppery flavor is commonly used in powdered form in day-to-day life. In India, vegetarian or non-vegetarian, no dish is complete without turmeric powder.

The various qualities are majorly differentiated on the basis of the producing center in India where they grow and each quality has a peculiar color shade. Powder made from Nizam quality turmeric has a yellowish shade where as made from Cuddapa (Madras) turmeric has a lemon yellow shade. The powder made from Rajapuri turmeric is known for its orange yellow shade.