TURMERIC FROM MADAGASCAR
Turmeric (Curcuma longa) is a herbaceous plant whose dried and powdered rhizome is used as a spice.
Native to Asia, it is now cultivated in several regions of Madagascar, where the hot and humid tropical climate favors a production of rhizomes rich in curcumin, the natural pigment responsible for its intense color.
Uses
Turmeric is a versatile spice used in many cuisines around the world, particularly in North America.
In daily cooking
Raise the rice, curries, sauces, soups and vegetables.
-
Serves to naturally color dishes (e.g. yellow rice, golden sauces).
-
Perfect for seasoning fish, poultry and vegetarian dishes.
In gastronomy and industry
In Canada and the US, turmeric from Madagascar is used by:
-
The professional chefs for its warm notes and beautiful natural color.
-
The food industries for its coloring and aromatic properties.
-
Craft businesses (delicatessens, spice blends, teas, condiments) to create authentic products without additives.
Origin and know-how - Madagascar
Our turmeric rhizomes are cultivated mainly in the east and southeast of Madagascar, where rich soils and tropical climate favor a culture without intensive chemical inputs.
The harvest is carried out manually, followed by washing, peeling and drying in the sun. The rhizomes are then finely ground to obtain a pure and homogeneous powder, without preservatives or artificial coloring.
Each batch is checked to ensure quality conforms to export standards to Canada and the US.
Export to Canada and the United States
Malagasy turmeric is offered in several formats:
-
Pure powder in bulk for North American processors and distributors.
-
Sealed sachets for delicatessens and specialty retailers.
-
Spice blends (e.g. curry, masala, turmeric-ginger) for artisanal brands.
We ensure complete traceability, careful packaging and logistics adapted to preserve the natural color and scent all the way to Canada and the United States.