Turmeric originates from South or Southeast Asia, most probably from western India.
Turmeric does not produce seed. It is thought to have arisen by selection and vegetative propagation of a hybrid between the wild turmeric (Curcuma aromatica), native to India, Sri Lanka and the eastern Himalayas and some other closely related species.
Turmeric has been grown in India since ancient times. It reached China by 700 AD, East Africa by 800 AD and West Africa by 1200. It was introduced to Jamaica in the 18th Century. Today, turmeric is widely cultivated throughout the tropics.
Throughout history, turmeric was widely known for its use as a natural colorant in cosmetics and textiles. Today, it is frequently used to impart a golden color to rice dishes, sauces, soups, stews, homemade canning and pickling recipes, relishes, and condiments. In fact, it is sometimes referred to as 'Indian saffron.' But turmeric has much more to offer than just a pretty color, and as Americans’ tastes continue to explore the cuisines of the Far and Middle East, we are beginning to take note of turmeric’s flavor as well. Turmeric has a mild aroma and a warm, earthy flavor with hints of ginger and pepper. It adds complexity to a variety of dishes, and is best combined with other flavors, rather than on its own.
Alternative believe that it is a cleanser for all parts of the body. Thus, apart from using in cooking, turmeric is also used as a form of digestive aids, in treating infection, arthritis, jaundice and fever. A symbol of prosperity, the turmeric's healing property lies in its stalk. It is this same part that is usually used to color, preserve and flavor foods in everyday cooking. In Asian cooking, it is popularly used fresh while the dried, powdered form of the root is commonly used in other parts of the world.
