Turmeric is turmeric, right? Not quite. Two jars sitting side by side on a shelf, both labeled simply "turmeric," can differ a great deal in color, aroma, and flavor.
A big part of that comes down to curcumin, the pigment that gives turmeric its deep gold color and much of its flavor. How much of it ends up in your jar depends largely on the variety, where the root was grown, and how it was handled after harvest. It is one of the most useful things to know when buying turmeric, and almost nobody puts it on a label.
What Curcumin Is
Curcumin is the most abundant member of a family of plant pigments called curcuminoids, found in the root of Curcuma longa. In cooking terms, it is what you are seeing and tasting. A turmeric with more of it tends to be more golden, more aromatic, and less dusty on the palate. A low-curcumin turmeric often tastes flat and faintly chalky, which is why many people think they dislike turmeric when what they actually dislike is a pale, stale one.
Everyday Turmeric vs. Lakadong
Everyday commodity turmeric is commonly cited at around 2 to 3% curcumin. It is typically grown for yield and often blended from multiple origins.
Lakadong turmeric, grown in the Jaintia Hills of Meghalaya in northeastern India, is widely reported to run much higher, commonly cited at 7 to 12%. In the kitchen, that shows up as deeper color and stronger aroma, so many cooks find they need less of it.
Several things shape the difference:
- Soil and altitude. The Jaintia Hills sit at elevation with heavy seasonal rainfall, conditions this cultivar has adapted to over generations.
- The cultivar itself. Lakadong is a specific variety, not a growing method.
- Post-harvest handling. Drying method affects how much aroma a spice keeps.
Pairing Turmeric in the Kitchen
Pepper. Traditional South Asian cooking almost always pairs turmeric with pepper. Both black pepper and Warm Wild Long Pepper are classic partners. Long pepper is the older of the two in this pairing and the one most people have never tried: sweeter and more floral than black pepper, with a slower heat that suits warm drinks.
Fat. Turmeric's flavor and color carry well in fat. Bloom it briefly in oil or ghee, or stir it into whole milk or coconut milk, and the flavor rounds out. That is why golden milk is traditionally made with whole milk and a pinch of pepper, and why turmeric added early to a curry base tastes better than turmeric sprinkled on at the end.
How to Judge Turmeric When You Buy It
- Single origin over blended. If the label cannot tell you where it was grown, the answer is usually several places.
- Color. Deep, almost burnt orange-gold is a good sign. Pale yellow suggests low concentration or age.
- Aroma. Open the jar. It should smell warm, earthy, and slightly peppery right away.
- Named variety. Lakadong, Alleppey, and Erode are named varieties with known characteristics. "Turmeric powder" is not.
Our Turmeric
Golden Lakadong Turmeric is single origin from Meghalaya, ground to a fine powder, with nothing else in the jar.
If you would like it pre-blended for golden milk and warm drinks, the Golden Immunity Medley combines it with Makhir ginger, cinnamon, cardamom, and wild long pepper, so the pepper pairing is handled for you.
Ready to cook with it? Our golden milk guide covers two recipes and the details most versions get wrong.
These statements have not been evaluated by the FDA. Our spices are food products and are not intended to diagnose, treat, cure, or prevent any disease.
