Turmeric

Turmeric is primarily exported from India in two main forms:

1. Whole Turmeric: Whole turmeric refers to the dried rhizomes of the turmeric plant, often called "fingers" or "bulbs." These are the raw turmeric roots that are harvested, cleaned, boiled, and dried. They can be further processed to produce turmeric powder. Whole turmeric is sometimes exported as an ingredient for processing in other countries.

2. Turmeric Powder: Turmeric powder is the most common and widely exported form of turmeric. It is made by grinding dried turmeric rhizomes into a fine, vibrant yellow powder. Turmeric powder is used extensively in culinary dishes, particularly in Indian cuisine, and is also exported for its medicinal and cosmetic uses.

Turmeric is not typically classified into different export varieties in the same way as some other spices. However, the quality of turmeric can vary based on factors such as the region of cultivation, the age of the rhizomes, and the processing methods. Some regions in India, such as Andhra Pradesh, are known for producing high-quality turmeric.

The choice between whole turmeric and turmeric powder for export depends on market demand and intended use. Turmeric powder is more widely used in cooking and for its medicinal properties, making it the primary export form.