The History of Turmeric

Turmeric is the dried, knobby rhizome of the Curcuma longa plant. The Latin name comes from the Arabic word al-kurkum. Although Curcuma longa is one of the most commonly used varieties for cooking, there are in fact over 100 different species of turmeric. The use of turmeric dates back to the Vedic culture present in India around 4,000 years ago. There it was used as a culinary spice and also had religious and medical uses. Turmeric has ancient roots in Hindu and Buddhist cultures — it is sacred in Hinduism and used in bridal rituals; it is also used to dye Buddhist robes. Marco Polo mentioned the spice in his writings while traveling in China in 1280, noting its similarities to saffron for culinary purposes. In Medieval Europe, the spice became known as “Indian saffron” and is still used as an affordable substitute for saffron today. Over time, turmeric became an important element of spice blends used in the Caribbean, India, North Africa, the Middle East, and Indonesia. It was also used to make drinks, such as turmeric lattes and golden milk, and was a key part of the 19th century British spice blend, Madras style yellow curry powder. It is also used to give various dishes a bright yellow color and was frequently used to make yellow dyes of all kinds in the past. Today, turmeric is popular all over the world. Most of the global supply comes from India, although several other countries also cultivate turmeric. The spice’s unique flavor comes from the volatile oils and compounds called turmerones that are found in the rhizomes.