Fresh Turmeric Leaves
Fresh leaves of the turmeric plant used in traditional cooking
Botanicals
Spices
Research: Very Limited
Scientific Name
Curcuma longa folium recens
Classifications
Source:
natural
Type:
fresh
Benefits
- Different compound profile than rhizome
- Traditional culinary use in certain cuisines
- Contains antioxidant compounds
Specific Properties
- Used in traditional Indonesian and Malaysian cuisine
- Wrapped around fish or other foods for cooking
- Different aromatic profile than rhizome
- Contains unique polyphenols
Safety Notes
Generally recognized as safe when used as directed. May interact with blood thinners, acid reducers, and diabetes medications. May increase risk of bleeding when taken in high doses. Not recommended in high doses during pregnancy.
⚠️ Safety Information
Turmeric Lead Contamination
Turmeric from South Asian sources may contain dangerous lead levels from industrial adulteration
More Details & Sources
Studies show turmeric from India, Pakistan, and Bangladesh often contains lead chromate pigment added to enhance color. Levels can exceed regulatory limits by 500+ times. The practice began in the 1980s when floods damaged crops, and traders used lead chromate to mask poor-quality roots.
Recommendations:
- Choose turmeric from US/European manufacturers with third-party testing
- Avoid loose turmeric powder from South Asian imports
- Look for USP Verified, NSF Certified, or ConsumerLab tested products
- Prefer organic certification (additional testing required)
Scientific Sources:
Last updated: 2024-11-08
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Preparation Form
Fresh Turmeric Leaves
A preparation of Turmeric Leaf