Turmeric: Fat-burning and coloring agent
Originating in South and Southeast Asia, turmeric is a sterile plant with thermogenic properties. This sterile wonder not only captivates with its unique characteristics but also adds a touch of heat to culinary delights. Hailing from the vibrant regions of South and Southeast Asia, it’s no surprise that the finest turmeric finds its roots on the enchanting island of Sri Lanka.
Sri Lankan turmeric has anti-inflammatory and antioxidant properties. The unique soil and climatic conditions of Sri Lanka contribute to the distinctive aroma and potency.
Throughout history, turmeric has served a multitude of purposes. Initially cultivated for its culinary and dyeing prowess, this versatile spice soon found its way into the glamorous world of cosmetics. Additionally, its affordability has made it a popular substitute for exquisite saffron, enhancing the flavors of countless dishes.
Unveil the secrets of this seedless wonder that transcend boundaries, both in cuisine and culture.
This superfood has a long history of use in South Asia. In addition, there are three major components, namely,
- Essential oils
Curcumin is the main component of the yellow color.
We grow well in the wet and intermediate/medium zones of Sri Lanka as a mono-crop and as an intercrop under coconut.
Furthermore, the major cultivating districts of turmeric in Sri Lanka are Kurunegala, Gampaha, Kandy, Kalutara, and Matale.
The harvesting time is 8–10 months after planting.