What Fijian Turmeric Is, and Why We Use the Whole Root.
What turmeric actually is, why ours comes from volcanic Fijian soil, and how we separate published research from traditional use and our own experience.
By The TopShelfNutra Team2 min read
Turmeric is one of the most studied culinary roots in the world and one of the most misunderstood on a supplement label. This is a plain account of what it is, where ours comes from, and why we use the whole root rather than an extract.
A root, not a compound.
Turmeric is a rhizome, a relative of ginger. Curcumin is its best-known constituent, but it is one of hundreds. Turmerones, other curcuminoids and the root’s own oils travel with it in food. An isolated extract is a different thing from the root your grandmother would recognize.
Why Fiji.
Our turmeric is grown in volcanic soil in Fiji, harvested by hand and dried at low temperature. Volcanic soils are mineral-rich, and the growing season is long. We chose the source before we chose the product.
What the evidence says, and what kind of evidence it is.
Published research
Curcumin has been associated with healthy inflammatory response in a number of human trials, most of them using concentrated extracts. Bioavailability is the recurring question in that literature, which is one reason pairing turmeric with fat and pepper in food has held up well.
Traditional use
Turmeric has been part of daily cooking and Ayurvedic practice for thousands of years. Traditional use is context, not proof, and we present it as exactly that.
Real-world experience
For more than thirty years we have watched customers add turmeric to a daily routine. What they report is anecdotal and we say so. It has informed how we make the product, not how we describe what it does.
Evidence type | What it can tell you | What it cannot |
|---|---|---|
Published research | Associations in defined groups | A guarantee for you |
Traditional use | How a food was used over time | Modern clinical outcomes |
Real-world experience | Patterns we have noticed | Proof of anything |
How we use it.
The whole dried root, ground, with nothing added. You can cook with it, stir it into warm milk, or take it as a capsule. Ours is Culinary Glass Fijian Turmeric Root Powder.
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