Turmeric – the golden spice

Turmeric or curcuma is often referred to as the ‘golden spice’ and is a staple-spice in Asian cuisine. This root, scientifically known as Curcuma domestica, belongs to the ginger family (Zingiberaceae) and is known for its numerous health benefits. Curkuma is valued not only for its earthy flavour and bright yellow colour, but also for its anti-inflammatory and immune-boosting properties thanks to the ingredient curcumin.

At the Bamboo Retreat Hotel in Sikkim, sustainability and harmony with nature take centre stage. Here we grow various medicinal plants and spices in our own organic garden – turmeric is one of our valuable crops. At the hotel, we use turmeric in our cuisine. This closeness to nature and the traditional cultivation of turmeric make the hotel an ideal place for relaxation and detox. At Bamboo Retreat Hotel even one of our guestrooms is dedicated to the golden spice.

Travelling to the Bamboo Retreat not only offers the opportunity to experience the breathtaking Himalayas, but also the richness of the region’s ethnobotanical traditions. Helen Kämpf, co-founder of the hotel and the travel platform sikkim.ch, shares her knowledge of local medicinal plants and their uses.

Black turmeric (Curcuma caesia) is the lesser-known counterpart to the widely used yellow turmeric (Curcuma longa). While yellow turmeric is prized for the bright yellow color of ist rhizomes and its earthy flavor, black turmeric has a deep, purplish-blue hue and a more pungent, camphor-like aroma. Unlike yellow turmeric, which is celebrated for its culinary uses and anti-inflammatory properties, black turmeric is predominantly used in traditional medicine, particularly in Ayurvedic and folk remedies. It is believed to have potent healing properties, especially in treating respiratory issues, pain relief, and improving digestion. Black turmeric can be used fresh, dried as powder as a tincture or Oxymel.