Turmeric root

Habitat & Origin

Turmeric (Curcuma longa) is a tropical crop from India and Southeast Asia, where it is grown in moist, warm-sunny valleys with deep, organically rich soils. The rhizomes grow horizontally in airy, moist soil and are harvested as soon as the foliage dies back: a sign that pigment, aromatic oils, and curcuminoids have reached their maximum. After harvesting, the rhizomes are washed, briefly steamed to stabilize enzyme activity, and then slowly dried until their characteristic hard, orange interior becomes visible. Maison Tisane selects turmeric based on color strength, clean break, and a warm, earthy scent—criteria that ensure a round, deep infusion without muddy tones.

Active compounds

Turmeric contains curcuminoids, warm terpenes, and aromatic oils that together form the deep, earthy spiciness and golden color. These compounds give infusions a soft, rounded warmth with a dry, elegant aftertaste. In blends, turmeric offers a stable, warm foundation — quiet, earthy, and refinedly radiant.

Ayurvedic approach

Turmeric belongs in Ayurveda to the warm, grounding roots that give Vata stability, offer Kapha direction, and touch Pitta only softly due to their round, spicy warmth. In Indian traditions, turmeric acquired an almost ceremonial status: the yellow powder symbolized purity, prosperity, and the opening of a new season. This cultural layering colors infusions too. Energetically, turmeric feels like a small sun beneath the earth — warm, radiant, ordering, and softly clarifying.

Flavour profile & Blending

Precautions