Yellow Organic Nizam Turmeric Finger Food Grade for Cooking

Turmeric (Curcuma longa) belongs to the Zingiberaceae family. The commercial part of the plant is its rhizome. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions with temperature ranging between 20 to 30 degrees. The crop cannot stand water-logging or alkalinity. Turmeric is used to flavour and to colour foodstuffs. It is used in cosmetics and in medicines. Turmeric is ready for harvesting in 7-9 months. Sowing starts from May end with the onset of monsoon and extends till August while arrivals start from December – January and extend up to May across various producing centers.
India currently meets an annual production demand of about 8 lakh MT of cured turmeric. It is the largest producer of turmeric in the world and contributes to almost 80% of the total production. About 92% of the produce is consumed domestically and the remaining 8% is exported.
Turmeric Finger (Nizam FAQ Grade) refers to a specific quality grade of turmeric roots sourced from the Nizamabad region in Telangana, India. Known for its moderate curcumin content, consistent color, and bold size, the Nizam FAQ (Fair Average Quality) Grade turmeric is a preferred choice for both domestic consumption and export markets.
“Fair Average Quality“, which ensures a good balance of cleanliness, size uniformity, aroma, and curcumin percentage. This grade is typically used in bulk processing, grinding into turmeric powder, and in industrial applications such as food coloring, herbal formulations, and cosmetics.
The Nizamabad region is celebrated for its rich soil and optimal climate, which contribute to turmeric with a natural bright yellow to golden-orange hue and a distinct earthy aroma. Although it may not have the highest curcumin levels compared to Alleppey or Salem turmeric, the Nizam FAQ Grade is valued for its affordability, availability, and stable quality.