Typical values per 100g
Energy kj 1192
Fat 0.7g of which saturates 0.3g
Carbohydrates 53.6g of which sugars 2.7g
Turmeric, a natural product is often referred to as "Indian Saffron" and is part of the ginger family. It's been widely used for centuries in herbal remedies and contains the active ingredient curcumin, giving turmeric its vibrant colour.
Curcumin's benefits are better absorbed when you consume turmeric along with black pepper - piperine in black pepper is responsible for this and you can read more of this here.
A silghtly peppery taste with a fragrance reminiscent of orange and ginger. It's a great spice to experiment with - use when baking bread, making sauces, stir into drinks and, of course, adding to your favourite curries!
Our organic turmeric is grown in the Kerala region, known as "India's Spice Garden". Our producer works with small artisan farmers throughout the growing process to make farming a viable option, including education in sustainable organic farming methods, making a marked difference in the lives of these Indian farmers.
With its peppery, warm flavour and distinctive mustard colouring, turmeric has been brightening food and dishes in the Lucy Bee household for years.
Although it’s beloved by curry lovers and health food junkies alike, this staple spice has long been used in cuisine and in medicine, particularly in its native India.
Yet there’s more to this spice than just meets the eye, which is why we’re so excited to be bringing it to your cupboards.
Best known as a must-have ingredient in curries, turmeric is actually an ancient Indian spice, which adds the most wonderful peppery, flavour and fragrance to cuisines from around the world. The spice itself can be used in both powdered form and fresh from the root, while the turmeric leaf is even used to prepare special Indian desserts.
Often grown wild on the root of the Curcuma Longa plant, turmeric is part of the ginger family. It’s native to Indonesia, China and southwestern India, where it’s also known as “Indian saffron” (it was actually used as an alternative to the expensive saffron throughout Medieval Europe) and has been harvested for an incredible 5,000 years.
However, turmeric isn’t just used to add depth to dishes – thanks to its rich yellow colouring, it’s a renowned food colouring. It’s even used by food companies across the globe to colour products including mustard, cakes, cheeses, orange juice and ice creams!
Prized for its potent powers, turmeric has also long been used for its medicinal properties in the East, especially in Ayurvedic medicines. For centuries, it was even harvested specifically for its beautiful colouring and was used as a clothing dye, as well as a condiment and healing spice.
Turmeric is also somewhat holy in India, where it has long been used in Hindu ceremonies, as well as weddings. Incredibly, the robes of Hindu monks were once coloured with turmeric, while the rich, happy colouring of this spice means that it’s long been associated with the sun in the ancient Tamil religion.
Turmeric is not just a wonderful spice for us. Did you know that it could also be added into your dog’s diet? Whipping up a turmeric paste and mixing it into your furry friend’s food or water can ensure they are getting all the amazing benefits from this colourful spice.
How do you make it?
Put the Lucy Bee Turmeric Powder and water in a saucepan and simmer on a low heat for 7-10 minutes. Stir frequently and add more water if the mixture becomes dry.
Remove from the heat. Stir in the Lucy Bee Coconut Oil and allow to cool.
Store in a glass jar (an empty Lucy Bee Coconut Oil jar?!).
Can be kept refrigerated for 2-3 weeks.
You may have come across an abundance of recipes for golden milk. While some will simply add almond milk and honey to their turmeric paste recipe, we have our own Lucy Bee version to share with you!
It’s a wonderful, warming drink to have on a cold night that combines a number of spices for a full, rich taste.
Add all ingredients to a heavy based saucepan and warm gently on a medium heat until warmed through. Add to a blender and whiz. Top with a dusting of Lucy Bee Cinnamon Powder.
Q: What is the percentage of curcumin in your turmeric powder?
A: The curcumin in our Turmeric Powder is 3.4%. A typical turmeric root contains about 2-5% curcumin.
Q: Is your turmeric powder nut and peanut free?
A: Yes all the Lucy Bee products are produced and packed in nut and peanut free environments.
Q: What type of turmeric is Lucy Bee's?
A: Lucy Bee Turmeric is Alleppey Finger turmeric.
As you know, here at Lucy Bee, we are passionate about being healthy, nutritious, organic and also Fair Trade. We like to ensure that each of our products give something back to the communities where they’re produced – in the same way that they look after us by making incredible foods, we like to care for them too!
When we were introduced to our turmeric producers, we asked them simply, ‘what is your ultimate and ideal plan to put the Fair Trade funds towards?’
Their answer was easy - sustainable, organic farming. With our help, they will soon be able to install solar panels for communities, implement water conservation and also put into place water harvesting structures.
Turmeric has been touted for its health benefits for years, thanks mainly to its curcumin content (Google it to find out more about the health wonders of this!). For each two teaspoons of turmeric, you can also expect to enjoy the following:
It also contains vitamin C, folate, vitamin K, calcium, choline and phosphorus.
Turmeric has a slight peppery taste, with a hint of orange and ginger. Because of this, it can be added to a variety of dishes such as curries and soups - and you can even make your own turmeric lattes!
Here are a few of our favourite turmeric recipes to get you started:
If you’re feeling creative, you can also have an experiment with using turmeric as a DIY face mask (yes, really!), a spot treatment, or a natural colouring – it works wonderfully in both sponges and in icings.
However, as an added tip, if you do happen to get it onto your hands or skin and it’s not coming out (curry lovers will know just how tricky this mustard stain can be to remove!), simply try lemon juice, combine sugar and water and wash away.
After searching Asia, we’ve managed to source you what we believe to be the very best turmeric in Kerala, south India (also home to our other Lucy Bee product, cinnamon). Here, the luscious green lands are given plenty of rain, which is key to the turmeric production.
Turmeric comes from an herbaceous plant, which can rise about one metre into the air. However, the important part for us – or at least in turmeric production - is the Rhizome, or the roots and shoots.
Turmeric will start being harvested when the plants are matured – around seven to ten months. Once the plant is ready and the leaves are starting to dry out, the entire plant will be removed from the ground, with our producers taking extra special care not to damage the precious Rhizome.
The Rhizome, by the way, looks very similar to the knobbly, gnarled fresh ginger you can buy in supermarkets and has a deep, bright yellow/orange colouring.
These roots will then be cleaned to remove any soil and dirt, as well as removing the raw odour.
After this, the rootlets will then be sliced and dried on clean mats until they have a 10 to 12 per cent moisture content. Once the Rhizome is dry enough, it will snap easily with a metallic sound, and it will then be moved on to polishing – traditionally in a bag filled with stones – to remove the rough edges.
Now, the turmeric is ready for grinding, which turns it into an easy-to-use powder – the Lucy Bee product you see today! To do this, our wonderful producers use a Two Stage Grinding Machine (a bit of an improvement - traditionally, turmeric was ground down between two stones!) for grinding the dried, raw material.
The finished powder will then go through a quick, final clean before undergoing final safety screening and packing. Et voila! Lucy Bee Turmeric, as you now know it.
As you now know, our delicious cinnamon is grown and produced in Kerala, India. Once known as Keralam, this beautiful region is a renowned spice producer (dating all the way back to 3000 BC) and is based in South India, on the Malabar coast.
Way back when, Kerala’s booming spice trade attracted Portuguese spice traders, even paving the way for European colonisation of India. In fact, it’s still known as the Spice Garden of India, or the Garden of Spices.
Now, it has a huge variety of influences and even has newspapers published in nine different languages, including English and Malayalam, the official language of the state.
Spread over 15,000 square miles, Kerala is only India’s thirteenth largest state (by population, at least – even though 33 million people live there!) and is bordered by Karnataka, Tamil Nadu and the Lakshadweep Sea. There are 14 districts in Kerala (it’s more like its own little country), although the capital is Thiruvananthapuram.
Known for its backwaters, breath-taking beaches, Ayurvedic traditions and tropical greenery, it’s perhaps unsurprising that tourism is a huge part of life here. Kerala also enjoys a tropical climate, where you can expect monsoons and up to 140 days of rain each year.
History and Politics:
As with much of India, Kerala is steeped in legend. According to Hindu mythology, Kerala was dragged from the sea by the axe-wielding warrior, Parasurama. After rising from the sea, the land was filled with salt and unfit for habitation, which angered the snake King Vasuki. Vasuki then spat holy poison across Kerala, turning the previously infertile soil into lush, green land.
After becoming known for its fragrant, perfect spices, Kerala attracted all sorts of ancient communities to its soils – Babylonians, Assyrians and Egyptians all flocked here. In later years, the coast became a spice hunting ground for the Greeks and Romans, who particularly loved the black pepper.
Eventually, other Asian and European communities built up their own coastal posts and settled in Kerala. In fact, Kerala became so diverse that it’s thought that India’s earliest mosques, synagogues and churches were built here.
Years later, and the Arabs dominated the spice trade monopoly in Kerala, or at least until the European Age of Discovery, when traders in Europe (and, in particular, the Portuguese) flocked here to enjoy their share.
The Portuguese eventually came to be ousted by the famed Dutch East India Company, who gained control after many battles. However, further battles left the Dutch weakened, and the British East India Company soon rose to prominence.
In 1766, Hyder Ali, the ruler of Mysore – a Kingdom in Southern India – invaded northern Kerala and launched the Anglo-Mysore wars, fighting against the British East India Company. Ultimately, he failed and, by the end of the 18th century, the whole of Kerala was under British control.
However, the move for independence came about in the 20th century, seeing huge revolts across the region. There were even social caste problems and riots between Muslims, Hindus and the British Raj. By 1949, British India became split into India and Pakistan, and the state of Kerala was eventually formed. Currently, Kerala is run by the United Democratic Front with a representative democracy.
In recent years, Kerala’s economy has been ever-growing – more so than India’s own economy. However, this luscious state relies mainly on its workers heading to the Gulf states for work and sending home money.
The region’s economy is mainly dependent on the service industry – things such as transport, storage, communications and tourism – to make up its money, although nearly half of the population depends on agriculture alone for income.
You see, Kerala is a huge producer of rice (they harvest an amazing 600 varieties here), while they also harvest coconut, tea, coffee, cashews and spices (particularly black pepper, cinnamon, vanilla, cardamom and nutmeg) here. Meanwhile, the coast provides plenty of catches for the one million fisherman dotted around Kerala, who catch around 668,000 tonnes of fish each year.
Happily, perhaps thanks to the economic boom, rural poverty has also dropped massively in Kerala in recent years (from 59% in the 70s to 12% by 2010).
Although it’s home to just 2.6% of India’s population, Kerala is three times as densely populated as the rest of India. However, it also has the highest life expectancy in the entire country (77), and the lowest number of homeless living in rural areas.
The majority of Keralites – 31.8 million, to be precise – are Malayali, with most speaking Malayalam, the region’s official language. However, Tamil, Hindi, Bengali and other tribal languages are also widely spoken.
Although much of India experiences widespread sectarianism, Kerala is far more diverse and accepting. More than half of Kerala’s population are Hindus, with just over a quarter Muslim and 18% Christian.
Happily, Kerala Is also one of the cleanest and healthiest places around (it’s the cleanest state in India), with some even saying that residents here are healthier than in many states of America.
Perhaps because of this, Kerala has the lowest rates of infant death in the country. Here, as well as modern medicine, traditional Ayurvedic and alternative medicines are also popular across the state.
On the flipside, many communities (three million people, in fact) rely on water wells, which lead to widespread diseases, including diarrhoea, dysentery, hepatitis and typhoid. This is one of the many reasons why we are so passionate about our Fair Trade supporting water conservation in the area.
Thanks to its huge mix of influences, Kerala is massively cosmopolitan, and there are more than 10,000 festivals each year. The area is also known for its distinctive art, literature, dance and architecture.
Elephants take pride of place out here, with these beautiful animals known as “the sons of sahya”. As the state animal of Kerala, they’re also featured on the government emblem.
Kerala also happens to be a food lover’s dream and has a huge mix of meat, fish and veggie dishes – often with a big mountain of rice, too! Because spices are so abundant here, cooks and chefs tend to add them to all sorts of dishes, so you can expect plenty of exotic and interesting flavours.
For breakfast, Keralites will usually eat a rice-based dish (think tapioca or vada, a savoury fritter) accompanied by chutney, egg masala or a meat or fish curry. Lunch dishes will go much the same way, with many enjoying rasam, a traditional soup, sambar, a vegetable-based stew, or sadhya, a veggie meal served on a banana leaf. Beloved snacks here including banana and tapioca chips.
Happily, literacy rates in Kerala are sky-high (93.91%) and, in the 90s, it became the first state in India to be considered as completely literate. Kerala also tops India’s Education Development Index, with almost 100% of villages in the region having easy access to a primary school.
Students must go to school for ten years (seeing them through lower primary, upper primary and secondary schools), before many will then enrol into higher secondary schooling. Here, they will learn liberal arts, commerce or science, before moving on to professional or under-grad schemes.
Meanwhile, women in Kerala take pride of place – literally! Perhaps because women are the traditional heads of the household in Kerala, females have a high standing in society. Because of this, there are plenty of opportunities for women, both in education and in work.
Preparation Time: 10 minutes
Serves: 4 - 6
Cooking Time: None