Description
Ethiopia turmeric (Curcuma longa) is a spice of the same family as ginger that thrives in warm subtropical temperatures of at least 20° Celsius. It also requires a high level of rainfall to grow well which conforms to the agricultural south of Ethiopia. The rhizomes are the main producers of powder that serves as culinary additives. In Amharic culture, the yellow powder is common as a food spicing curry. Its mildly bitter taste is what makes the rhizome a major export from the country. The crop had its original home in southern Asia.
We source Ethiopia turmeric from the southern region of the country, especially the Shewa Zone. The plant grows next to onions in family grower farms of less than 1.5 hectares. We only source the spice from farmers with a good record of using only farmyard manure and no chemical sprays.
We harvest Ethiopia turmeric around 7 to 9 months after the date of planting. The family growers can usually pick the crop at least three months during the harvesting season. Our produce agents usually guide the farmers to only pick the plants whose leaves have turned yellow but are not yet completely dry. Our method is strictly hand-picking supplemented by the use of spades that carefully lift the rhizomes from the soil. We then clean the produce after which we remove the clinging finger rhizomes from their mother rhizomes. The final process is usually that of drying or curing.
Reviews
There are no reviews yet.