Madagascar turmeric
Quick answer: Madagascar turmeric is a rhizome, dried and ground to a fine powder, with an intense orange colour and a warm, faintly peppery scent. Grown on the west coast, it is lifted at full maturity so as to concentrate its pigments and its curcumin.
Madagascar turmeric brings its golden colour and its earthy aroma to curries, rice, roast vegetables and spiced drinks. It is also valued for its recognised anti-inflammatory properties.
Where Madagascar turmeric comes from
Turmeric (Curcuma longa) grows in the warm, humid regions of Madagascar. The rhizome is lifted between 8 and 10 months after planting, washed, steamed and then sun-dried before being ground. That gentle cooking stage stabilises the pigments and protects curcumin, the star active principle of turmeric.
Aromatic profile: earthy, warm, faintly bitter
Turmeric offers an earthy, warm, discreetly peppery flavour, with a touch of bitterness. Its power comes as much from its colour as from its aroma, and it will dye a dish on contact. A pinch is enough in most preparations.
How to use turmeric in the kitchen
Turmeric goes very well with pepper, ginger and coconut milk. Heat it in a fat at the start of cooking to release the aromas and fix the colour.
- A teaspoon in a vegetable or fish curry.
- To colour rice or quinoa as it cooks.
- In a golden milk with plant milk, ginger, honey and pepper.
- In a marinade for white meat or tofu.
Benefits and properties
Curcumin, the main active compound in turmeric, is studied for its anti-inflammatory and antioxidant properties. To improve absorption, pair turmeric with black pepper and a fat: piperine and lipids multiply its bioavailability.
How to store turmeric
Keep the powder in an airtight jar, away from light. Turmeric stains: set aside a dedicated container and avoid porous plastic utensils. Stored properly, it holds its intensity for 8 to 12 months.
Frequently asked questions
Fresh turmeric or powder? Fresh (the rhizome) it is more penetrating and juicy; as a powder it is more practical and more concentrated for everyday cooking.
What dose per day? 1 to 3 g of powder a day is plenty for both flavour and benefit. Beyond that, ask a healthcare professional.
How do I avoid stains? Wash immediately in cold water, then with soap. On wood, rub with lemon juice and leave in the sun.
Buying Madagascar turmeric
For cooking, choose the 40 g spice jar or the refillable 40 g glass jar. The pouch and jar pack is ideal to start with.
See also: the turmeric collection and our curry, turmeric & ginger trio.
