White Turmeric: The Spice of the moment

White turmeric is an aromatic spice with a unique floral flavour and a bright yellow colour. It brings a fresh and delicate touch to many dishes. Often called Curcuma zedoaria or zedoary, this rare rhizome stands out with its fruity notes and soft aroma. Less known than orange turmeric, it has been used for centuries across Asia and the Middle East, both in cooking and in traditional preparations.

Key takeways:

• White turmeric is a rare and aromatic root with floral, fruity and lightly spicy notes, very different from classic orange turmeric.
• Its botanical origins link it to ginger and galangal, with centuries of use in Asia and the Middle East.
• It works beautifully in fish curries, chicken marinades, coconut soups, broths and vegetarian dishes.
• Its delicate aroma brings digestive comfort, gentle warmth and natural antioxidants.
• Its bright yellow colour enhances dishes without overpowering them, making it a perfect spice for modern, flavourful cooking.

White turmeric, also known as Curcuma zedoaria or zedoary, belongs to the same botanical family as ginger, galangal and classic orange turmeric. It appears as a rhizome, and when cut open, it reveals a bright yellow flesh much more colourful than the “white” suggested by its name.

Its soft, floral flavour explains why white turmeric is widely used in several Asian cuisines. It adds colour and fragrance without dominating other ingredients, making it ideal for delicate and balanced dishes.

Botanical origin

White turmeric is part of the large Zingiberaceae family, which includes aromatic roots known for their intense scents and essential oils. Like ginger and galangal, white turmeric grows underground and develops fragrant rhizomes that are harvested, sliced and dried before being used in cooking.

Its bright yellow colour and floral aroma make it a unique spice that differs greatly from orange turmeric (Curcuma longa), known for its strong pigment and earthy notes.

History of Zedoary

White turmeric has been mentioned in ancient texts as early as the Middle Ages. Historical records show that it was used:

• in India, in Ayurvedic preparations

• in China, in traditional remedies

• in Southeast Asia, especially for digestive comfort

In many Asian countries, fresh rhizomes were grated to pair fish dishes or to perfume broths. In Europe, white turmeric appears in spice trade documents from the 12th century, long before orange turmeric became internationally known.

Its value came from its rarity and its refined perfume. Although it has remained confidential, its culinary interest never vanished, and today it is rediscovered by cooks and spice lovers.

What does white turmeric taste like?

The taste of white turmeric is what makes it so special. From the first taste, you notice:

• soft mango-like, fruity notes

• a light bitterness

• a hint of fresh ginger

• a round, floral aroma very different from the heat of ginger or the intensity of orange turmeric

Its bright yellow colour also allows it to naturally colour dishes without adding a strong or dominant flavour.
White turmeric brings finesse and balance, enhancing dishes with elegance.

Different varieties of turmeric

When people hear the word “turmeric,” they often think of the bright orange powder used in curries. However, several varieties exist, each with a different colour, aroma and personality.

Orange turmeric (Curcuma longa) is the most common, known for its strong pigment called curcumin.

White turmeric surprises with its vivid yellow flesh and floral perfume. It contains very little curcumin, which explains its milder taste.

Like ginger and galangal, white turmeric is gently dehydrated at low temperature and then ground. This preserves its colour and essential oils. The result is a powder with a fruity, delicate aroma that differs greatly from traditional turmeric.

White turmeric has long been valued in many Asian culinary traditions, not only for its flavour but also for its gentle digestive benefits. In Cambodia, it is still used in family recipes to support digestion after a rich meal.

The main benefits of white turmeric include:

• Gentle digestive support, helping promote comfort after meals

• A soothing effect after heavy or rich dishes

• Natural antioxidant properties thanks to its essential oils

• Aromatic compounds similar to ginger, but softer and more floral, contributing to its calming profile

White turmeric is appreciated for its delicate balance: it adds warmth, freshness and lightness without overwhelming a dish, making it a useful ingredient in both traditional and modern cooking.

White turmeric can be used in many different ways. Its soft, floral character makes it similar to ginger, and it can sometimes replace it when you want a milder, more delicate flavour.

You can use white turmeric in:

• fish or prawn curries

• chicken or white meat marinades

• fragrant broths

• vegetarian dishes

• coconut soups

• ginger-based smoothies

It adds a bright yellow colour and a gentle aroma that matches fresh ingredients beautifully.

Cooking tip

To reveal its full flavour, add white turmeric at the beginning of cooking, or lightly toast it in a neutral oil or coconut oil. This helps release its essential oils and gives the dish a warm, delicate fragrance.

White turmeric pairs naturally with warm, fresh or fruity flavours. Its delicate aroma makes it easy to combine with other spices to create subtle and balanced blends.

Here are the most interesting pairings:

These combinations help create a refined aromatic palette in which white turmeric provides colour, depth and softness without ever overpowering a dish.

What are the benefits of white turmeric?

White turmeric is traditionally used to support comfortable digestion and add natural antioxidants to everyday food. Its delicate, floral aroma also makes it a precious spice in cooking.

How can I use white turmeric in cooking?

You can use white turmeric in mild curries, fish in coconut milk, fragrant soups, chicken marinades, smoothies or exotic desserts. It adds a bright yellow colour and a gentle, floral taste.

Is it good to eat turmeric every day?

A moderate daily intake of turmeric or white turmeric can fit into a varied, balanced diet. The key is to use it as part of diverse, home-cooked meals rather than as the only focus.

How do you use white turmeric powder?

White turmeric powder can be used like ground ginger. Mix it into a curry, whisk it into a sauce, add it to a marinade or use it to colour a dish while keeping a soft, floral flavour.