Description
Thai turmeric (primarily the variety grown in the Southern region of Thailand) is valued for its high curcumin concentration. Independent laboratory analyses have found Thai turmeric to contain 7-10% higher curcumin content than Indian turmeric typically found in US produce markets. This variety produces smaller reddish-orange flesh rhizomes packed with peppery flavor with earthy undertones.
Quality differences in Thai Turmeric:
- Curcumin concentration: Thai turmeric samples have shown curcuminoid concentrations 7-10% higher to that of Indian commercial turmeric.
We provide the whole turmeric plant (true root, rhizome, stem, and leaf) to give our consumers greater options for nutritional consumption. The following are uses for some of the lesser-known and unavailable parts of the turmeric plant:
Turmeric Leaves (dried)
- Herbal Teas
- Infusions
- Curries, Stews, and Soups
Turmeric Leaves (fresh)
- Curries, Stews, and Soups
- Stir Fry
- Rice
- Soothing skin paste
Turmeric Stem (fresh)
- Pickled
- Glazes, Syrups, and Marinades
- Salad Dressings
- Herbal Teas, Juices, Lattes, and Smoothies
Nutritional Content of Thai Turmeric:
- Potassium: 2080 mg
- Iron: 55 mg (305% of Daily Value)
- Magnesium: 193 mg (48% of Daily Value)
- Vitamin C: 25.9 mg (43% of Daily Value)
- Calcium: 183 mg (18% of Daily Value)
