Mother Turmeric
Estimated Inventory, lb : 0
Description/Taste
Mother turmeric is a small to medium-sized rhizome, averaging 2 to 7 centimeters in length and 2 to 3 centimeters in diameter, and has a bulbous, pear-like, or cylindrical shape. Depending on growing conditions, each rhizome will vary in appearance and may have a broad middle with tapered, blunt ends. The shape may also be altered by secondary rhizomes that grow from the sides of the Mother turmeric. The rhizome’s surface is textured, rough, raised, and covered in woody segments that resemble rings. There are several nodes, bumps, and notches, and the surface showcases dark brown, tan, and yellow-brown hues. Underneath the tough exterior, the bright orange to yellow-orange flesh is firm, dense, crisp, and fibrous with a chewy consistency. Mother turmeric is edible raw or cooked and has an earthy, peppery, sometimes acrid, subtly nutty, and slightly bitter taste.
Seasons/Availability
Mother turmeric is available year-round.
Current Facts
Mother turmeric, botanically a part of the Curcuma genus, is the central underground rhizome of a turmeric plant, belonging to the Zingiberaceae family. Turmeric is an herbaceous, perennial, leafy species that grows from underground rhizomes, producing upright leaves and flowers reaching 1.8 meters in height. There are over 133 species within the Curcuma genus, and the most common type of turmeric is Curcuma longa. Mother turmeric is the main rhizome from which the leaves and flowers grow. The rhizomes are also known as Mother bulbs and Mother rhizomes. In commercial markets, most turmeric sold are the secondary rhizomes or the smaller rhizomes that grow off Mother turmeric. These rhizomes are also known as fingers and are typically smaller and skinnier. Mother turmeric rhizomes are traditionally saved for propagating new plants and are rarely sold in commercial markets. Despite their limited availability, Mother turmeric rhizomes are believed to have higher concentrations of select nutrients as they are older and more mature than the secondary rhizomes. Mother turmeric can be used in any preparation calling for turmeric and has traditionally been incorporated into culinary, medicinal, and cultural practices for thousands of years.
Nutritional Value
Mother turmeric is known for containing curcuminoids, which are phenolic compounds with antioxidant, anti-inflammatory, and antiviral properties. The rhizomes are also a source of vitamin C, manganese, potassium, fiber, calcium, and phosphorus. Vitamin C strengthens the immune system, while manganese assists the body in producing energy. Potassium balances fluid levels and replenishes electrolytes, fiber regulates the digestive tract, and calcium and phosphorus support bones and teeth. Turmeric also provides other nutrients, including iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin E to guard the cells against free radicals, and smaller amounts of zinc, copper, riboflavin, niacin, and folate. In Asia, turmeric has been used in natural medicines since ancient times. The rhizomes are used in fresh or dried form in remedies for indigestion, arthritis, congestion, and jaundice. A paste was also made and topically applied to skin irritations, bruises, burns, and wounds.
Applications
Mother turmeric has an earthy, slightly acrid, nutty, peppery taste suited for fresh and cooked preparations. The rhizome should be washed, peeled, and then diced, shredded, grated, or cut. Once prepped, the flesh can be used in any preparation calling for turmeric. Mother turmeric can be added to salads and slaws and used to make pickles or infused to color and flavor rice-based dishes. Portions of the rhizomes can also be blended into smoothies, cooked into soups, stews, and curries, or added to vegetable-based casseroles, stir-fries, and baked dishes. Beyond culinary dishes, Mother turmeric can be incorporated into beverages, including tea and golden milk, a drink of turmeric, milk, and other spices like ginger and cinnamon. Turmeric is notably one of the primary spices in curry powder. It is also used as a coloring agent in processed goods, butter, sauces, and other foods. Mother turmeric pairs well with spices such as cumin, cinnamon, paprika, and coriander, hibiscus, citrus, dark leafy greens, meats, and seafood. Whole, unwashed Mother turmeric should be wrapped in a paper towel to absorb excess moisture and stored in a paper bag in the refrigerator. Fresh turmeric will keep for 1 to 2 weeks.
Ethnic/Cultural Info
Turmeric is a traditional element used in Haldi, a pre-wedding ritual practiced throughout India. The name Haldi is the Hindi word for “turmeric,” and the ritual involves making various kinds of natural pastes and slathering them on the skin of the bride and groom. Some Haldis are held between just the bride and other women in her life, a time to share marriage secrets and give blessings, while others involve both the bride and groom, depending on preference. Haldi ceremonies are typically held a day or two before the wedding, and the turmeric paste is made from a blend of turmeric rhizome, oil, and milk. Other ingredients, such as sandalwood, mustard oil, henna, rose water, and yogurt, are also sometimes added to the paste. The paste is gently applied to all available areas of the face, neck, arms, and legs, and during the application, participants give blessings of happiness to the couple. Historically, Haldi was also practiced as a natural method to enhance the complexion of the bride and groom. Turmeric is known for its anti-inflammatory properties, and the other ingredients in the paste also help to exfoliate, nourish, and protect the skin. Beyond beauty, Haldi is a ceremony symbolically protecting the couple against the evil eye. The golden color of Turmeric is also viewed as auspicious and a representation of purity.
Geography/History
Turmeric is native to Southeast and Southern Asia and has been growing wild since ancient times. There are many different types of turmeric with varying origin stories within this native region, and the plants have been harvested for their underground rhizomes for thousands of years as a medicinal and culinary ingredient. Turmeric is extensively found in India, and residue from turmeric was found in pots near New Delhi that date back to 2500 BCE. Turmeric was also thought to have been recorded in Ayurvedic medicinal texts since 500 BCE, an ancient form of natural medicine in India. Over time, Turmeric was selectively bred and eventually became a partially wild and cultivated species. The plants were hypothesized to have reached areas of East Asia around 700 CE and into East Africa in 800 CE. In the 13th century, turmeric was introduced to Europe and, at some point, later sent to the New World with trade and exploration ships. The history of Mother turmeric is identical to the history of Turmeric plants, in general, as each plant produces a Mother rhizome. Today, Mother turmeric can be harvested from plants growing in tropical to subtropical regions worldwide. Mother rhizomes are more challenging to find in markets and are rarer than secondary rhizomes, but they can sometimes be found in select fresh markets, retailers, and distributors.
