Have you heard about turmeric latte? If not, it’s a milk drink with turmeric powder, ground cinnamon, honey, or maple syrup that reduces inflammation, aids digestion, and lowers cholesterol levels. Essentially, it’s a slightly tweaked version of ‘besar dudh’, providing similar benefits.

Another popular product these days is Carecumin, a liquid turmeric supplement with fruit flavor. It claims to lead to significant reductions in aches and pains, boost immunity, and improve gut health.

These are modern marketing gimmicks to sell the knowledge of our forefathers on turmeric.

Now, let’s embark on a journey to explore the fascinating world of turmeric, tracing its roots back to ancient times and following its path to kitchens around the globe.

Turmeric’s tale begins in South Asia, particularly in Nepal and India. For thousands of years, turmeric wasn’t just a flavor enhancer, it was a revered medicinal herb. People used its vibrant yellow powder to soothe aches and pains, fight infections, and add a touch of sunshine to their dishes.

But how did this golden goodness travel the world? It all comes down to the ancient spice routes. Imagine bustling marketplaces filled with exotic treasures. Traders carried turmeric along these routes, introducing it to new cultures and palates. From Arabia to China, Africa to Europe, turmeric’s unique flavor and medicinal properties spread like wildfire.

You might wonder why turmeric isn’t a star player in Chinese cuisine. While some Chinese dishes do incorporate turmeric, other spices like ginger and Sichuan peppercorns tend to dominate. This difference reflects the diverse flavor profiles that have developed in different regions around the world. Just like how some countries love the heat of chili peppers, others might prefer the earthy tones of turmeric.

Now, let’s get to the heart of the matter: Why is Nepali turmeric so special? Food enthusiasts swear by its quality. Grown in the fertile foothills of the Himalayas, Nepali turmeric boasts an intense aroma, earthy flavor, and higher content of curcumin. Curcumin is the golden hero within turmeric, packed with potential health benefits.

This exceptional quality comes at a premium. Nepali farmers use sustainable methods, nurturing their crops without harsh chemicals. This translates into a higher price for exporters, but it also means a more rewarding experience for those seeking the finest turmeric on the market.

So, what makes Nepali turmeric so expensive?

First is the high altitude at which it’s cultivated. The crisp mountain air and well-drained Himalayan soil create ideal growing conditions for turmeric, contributing to its intense aroma and flavor. Then there’s the case of sustainable practices. Nepali farmers often rely on traditional methods, avoiding chemical fertilizers and pesticides. This eco-friendly approach ensures a purer product but requires more labor, impacting the cost.

As we delve into the world of turmeric, let’s not forget its intriguing cousin, white turmeric, also known as Curcuma aromatica or mango ginger. Primarily grown in the monsoon regions of Nepal’s Himalayas, white turmeric offers a unique twist on the golden spice.

While both yellow and white turmeric share curcumin as a key component, white turmeric boasts a higher concentration of other beneficial compounds, including vitamin A, protein, fatty acids, and minerals. This unique profile translates to potential health benefits similar to yellow turmeric, with a focus on skincare and throat infections.

Traditionally used in Ayurvedic medicine, white turmeric is believed to help brighten and lighten the skin. Its anti-inflammatory and antibiotic properties might aid in easing throat infections and congestion.

Unlike its yellow counterpart, white turmeric has a milder, more citrusy aroma and flavor, making it versatile for various culinary uses. It can be consumed raw, dried and powdered, or even enjoyed in tea form.

While research on white turmeric is ongoing, its potential health benefits and unique flavor profile make it an exciting addition to the turmeric family.

Interestingly, the limited availability of white turmeric due to its specific growing conditions also contributes to its value. This, along with its potential health benefits, positions white turmeric as a niche but promising player in the world of spices.

Let’s talk about the promising potential of turmeric in managing inflammation, a key player in various conditions. Studies suggest turmeric may help alleviate symptoms of arthritis, and inflammatory bowel disease, and even ease muscle soreness after exercise.

Furthermore, early research indicates turmeric’s potential role in boosting the immune system, potentially aiding in defense against common colds and flu. Additionally, some studies explore its possible involvement in weight management and even cancer prevention.

Unlike some other turmeric-growing regions, Nepal has a smaller production capacity, leading to higher prices due to limited supply and high demand.

Beyond these factors, the future of Nepali turmeric looks bright. As people become more aware of ingredient quality and origin, the demand for authentic Nepali turmeric is likely to rise. This can empower Nepali farmers and contribute to preserving their valuable agricultural heritage.

Turmeric’s journey is a testament to the power of taste and tradition. From its South Asian roots to its global presence, this golden spice continues to add vibrancy and potential health benefits to dishes around the world. So, the next time you savor a curry or sprinkle turmeric on your veggies, remember the long and fascinating journey this wonder spice has taken.

The author is a UK-based R&D chef