turmeric root (बेसारको जरा)
About turmeric root (बेसारको जरा)
Turmeric, known locally as 'besar' or 'haldi' in Nepal, holds a significant place in Nepali culture, cuisine, and traditional medicine. It's a familiar sight in local markets, often sold as fresh rhizomes or ground into a vibrant yellow powder. Turmeric is an essential spice in Nepali cooking, contributing both flavor and color to everyday dishes. Beyond the culinary aspect, it is also highly valued for its perceived health benefits and is a common ingredient in various home remedies. The ubiquitous presence of turmeric in Nepali households underscores its cultural importance and deep integration into daily life.
Nutritional info
These are the major micro nutrients found in turmeric root
Seasonality
Turmeric in Nepal is typically harvested during the winter months, specifically from late November to early February. The plants are generally grown during the monsoon/ rainy season in the summer, utilizing the ample moisture and warm temperatures to thrive. After harvesting the fresh rhizomes are either sold in local markets or processed into powder. However, turmeric is available in dried or powdered form throughout the year in Nepal, either locally produced or imported.
History
The history of turmeric in Nepal is deeply intertwined with the broader South Asian tradition of using spices for both culinary and medicinal purposes. While specific historical records about turmeric in Nepal are scarce, its presence likely dates back centuries, following trade routes and cultural exchanges with India. Ayurveda, the traditional Indian system of medicine that extensively uses turmeric, has a strong influence in Nepal, further reinforcing the spice's significance. Over time, turmeric became an integral part of Nepali food culture, with its distinctive flavor and color adopted into many traditional recipes. The traditional use of turmeric in home remedies further signifies its ancient and established role in Nepali society.