Turmeric

This beautiful relative of ginger is probably best known for its bright yellow color, curcumin, which is widely used in food products (E100). The plant originated in India, where it is called Haldi. In Indonesia and Malaysia, it is called Koenjit or Kunyit, but it is also known as Turmeric, Curcuma, or Indian Ginger or Yellow Ginger. In South America, they call it Palillo. The rhizome or rootstock of Koenjit is used to flavor and color food, and also has interesting medicinal applications. The taste is slightly bitter, with a peppery aroma. It is an important ingredient in Indian curry and is also widely used in Indonesian and Malay cuisine for various marinades and sauces. Fresh Koenjit is peeled and sliced or chopped like ginger. In traditional Indian medicine, Haldi has been used for thousands of years as an antiseptic and to relieve pain. The active ingredients (so-called curcuminoids) are strong antioxidants, anti-inflammatories, and antifungals. They also stimulate liver function. The large, long leaves with beautiful flowers halfway up the plant make turmeric a rewarding houseplant. Trimming promotes fresh regrowth!
FROM SEPTEMBER TO APPROXIMATELY MAY, THE PLANT IS DORMANT AND WE SEND A POT WITH A TUBER THAT ALREADY HAS A GROWTH HISTORY.

Names:
Latin: Curcuma longa
Dutch: Geelwortel
Also: Koenjit or Kunyit
English: Turmeric