Turmeric
Curcuma longa · turmeric · curcuma (FR)
Turmeric: what every chef needs to know
Turmeric sits firmly among the kitchen standards as a rhizome from the ginger family native to tropical South Asia. The dried and ground rhizome is the basis of curry blends and gives dishes a characteristic deep yellow to orange-yellow colour. The active colouring and flavouring agent is curcumin, a polyphenol that makes virtually indelible stains on clothing, chopping boards and kitchen textiles. In commercial kitchens, turmeric requires careful handling. The flavour is earthy, lightly bitter and has a peppery undertone. Turmeric is rarely used solo but forms the colouring base layer in curry blends, yellow rice, mustard and pickles. In kitchen doses of 1–3 grams per portion, the flavour contribution is subtle. At higher dosages, the bitter undertone dominates unpleasantly. Scientific research shows that the bioavailability of curcumin is greatly increased in combination with piperine (black pepper) and fat, but this has no direct relevance for culinary applications. Fresh turmeric root, increasingly available from specialist suppliers, has a fresher, less bitter profile than the dried powder and lends itself to dressings and health-focussed preparations.
Turmeric: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Turmeric: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Turmeric: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
turmeric goes vroeg in the hete oil samen with onion and garlic. Bloemen in fat activeert the vetoplosbare curcumine for betere kleurverspreiding.
for yellow rice: 1 teaspoon (2-3g) per 500g dry rice. add to the kookwater. turmeric kleurt also rijstkorrels at longer kooktijd gelijkmatiger.
Combineer with yoghurt, garlic and cumin for classic Indian marinade. the fat in yoghurt helps the curcumine to verspreiden.
fresh kurkumawortel has a frisser profile. use handschoenen: turmeric kleurt huid and nagels intense yellow and This goes there not gemakkelijk af.
Turmeric: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Turmeric: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried turmeric powder available year-round. Fresh turmeric root available from specialist wholesalers, peak in autumn. Main production in India (Karnataka, Andhra Pradesh), harvest period January–March.
Turmeric: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Turmeric
How do I remove turmeric stains from my chopping board or worktop?
Turmeric contains curcumin, a powerful dye that penetrates deep into porous materials. On plastic chopping boards: apply a paste of baking soda and washing-up liquid, leave for 15 minutes and scrub clean. On wood or natural stone: not fully removable. Prevention: always use a separate chopping board for turmeric, preferably a non-porous stainless steel mat. On textiles: pre-treat with a stain stick and wash on a warm cycle.
What is the difference between turmeric and curry?
Turmeric is a single spice (Curcuma longa) that provides the yellow colour. Curry is a blend of multiple spices of which turmeric usually makes up 20–30%, supplemented with cumin, coriander seed, fenugreek, chilli, ginger and other spices depending on regional style. Turmeric alone provides colour but lacks the complexity of a curry blend. In the professional kitchen, chefs make their own curry blends to control the flavour profile.
How much turmeric do I use for yellow rice for 10 people?
For yellow rice for 10 people (1 kg dry rice): use 2 teaspoons of ground turmeric (approximately 5–6 grams). Add to the cooking water or stock. More turmeric gives a more intense colour but also a bitter undertone that can overpower the rice. Optionally combine with a pinch of saffron (0.1g) for added depth and a more nuanced aroma profile.
At what temperature should you store Turmeric?
Store Turmeric at cool and dry, <20°C, not in de buurt of heatbronnen, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Turmeric professionally?
The primary professional technique for Turmeric is Bloemen in oil (tempering) at 160-180°C olie for 30-45 seconden. Always verify core temperature with a calibrated probe thermometer.
Does Turmeric contain allergens?
Turmeric is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
