Spices & Agro

Turmeric (Curcuma longa):

Turmeric is a bright yellow spice renowned for its vibrant color, earthy flavor, and powerful medicinal properties. A staple in Indian cooking and Ayurveda, turmeric is rich in curcumin — a compound known for its anti-inflammatory and antioxidant benefits. It is exported in whole fingers, powdered form, and processed curcumin extract. Indian turmeric, especially varieties like Salem and Alleppey, is globally recognized for its color strength and purity. Turmeric is used in food seasoning, cosmetic formulations, and herbal medicine.

In India the main sowing season begins from June and extends up to August. It is harvested from January and ends by March. Arrivals start during February-April period.

Rajapuri is the main quality of turmeric and is produced in Sangli district of Maharashtra. The second main quality is Salem Gattha which is produce in Salem, Tamilnadu and that is why its name is pronounced as Salem Gattha.

Scientific name: Curcuma longa

New Crop: JANUARY- MARCH

Turmeric powder’s varieties (Types):
1) Curcumin 1.5 % 2) Curcumin 2.0 % 3) Curcumin 2.5 % 4) Curcumin 3.0 %

• Types: Salem, Alleppey, Rajapuri, Nizamabad Finger

• Whole fingers, Powder form

• Applications: Food, pharma, dye, and cosmetics

• Packaging: 25kg, 50kg HDPE/jute bags or as per buyer specs

• Compliant with EU, USFDA, and Gulf market norms