Turmeric, popularly known by its nicknames "Golden Spice", "Yellow Gold" and "Indian Saffron", is a bright yellow spice with a myriad of healing properties and health benefits. This ancient spice, which has been of great importance in Indian culture for thousands of years, has a magnificent aroma and a unique flavour. India is the world's largest producer and exporter of turmeric, accounting for about 70-75% of global production. This potent spice, which is native to Southern Asia, is the rhizome of the perennial herbaceous plant Curcuma longa of the ginger family (Zingiberaceae). Bosorganics, one of the leading exporters of organic turmeric in India, focuses majorly on the turmeric’s quality. We ensure that we have the best organic produce because our farmers are given specialised training in organic principles and sustainable agriculture practices that comply with the USDA organic regulations.
Turmeric has traditionally been used as a herbal medicine in Ayurveda and Chinese medicine to treat various ailments. It is a potent antioxidant and has anti-inflammatory properties. The flavoursome spice is a plenteous source of nutrients, including dietary fibre, protein, manganese, iron, phosphorus, calcium, potassium, vitamin C and flavonoids, which will further elevate the nutritional value of food. The active ingredient called Curcumin, which is a polyphenol present in turmeric, is responsible for most of its countless medicinal properties. It is potentially helpful in treating arthritis symptoms and lowering the risk of heart disease, Alzheimer’s, and cancer.
The tremendous culinary spice, turmeric, is often used as a natural food colour additive due to its vibrant yellow colour. This wonder spice’s cosmetic benefits rely on its antimicrobial properties, which may heal several skin-related problems like eczema and acne and help restore its natural glow. Turmeric produces remarkably in well-drained sandy or clayey loam rich in humus content, and it thrives best in warmer climates at a temperature range of 20-35°C. After planting, the crop becomes ready for harvest in about seven to ten months depending upon the variety.