White Turmeric or Mango Turmeric is a cousin of the orange turmeric you know and love, but with a unique green mango flavor. White turmeric is used both medicinally and as a culinary herb throughout South Asia.

Turmeric has been a vital part of Ayurveda medicine for centuries, regarded as an excellent tonic and blood purifier. Commonly referred to as 'The Golden Healer' Curcumin is the compound in Turmeric responsible for its incredible medicinal effects: potent antioxidants, anti-inflammatory, anti-bacterial, anti- microbial, protective effect on the liver, as well as its positive effect on hardening of the arteries. Many of its traditional medicinal uses are supported by scientific research, and Turmeric is gaining in popularity in the West as an important medicinal herb.

Turmeric is a great culinary herb as well. Most noted for its thick, branched rhizome, it makes a pungent spice, adding that rich golden color to curries. AKA as 'Indian Saffron' or 'Poor Man's Saffron', this wonderful herb is crucial to East Indian, Thai and Persian cooking. The dried powder is derived from the rhizome and again, vital in curries. Use it fresh as you would use ginger: stir fried or pickled! The plant leaves are sometimes used for wrapping and cooking food, and the lovely flowers can be eaten.

The plant has an attractive growth habit, forming a foliage clump that reminds us of Canna. It can be grown indoors but note that plants grown in containers may require frequent repotting to avoid the rhizomes getting too big. Remember, it is the rhizome or root that is harvested and not the leaves.