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Turmeric (Curcuma longa) from Vietnam is a high-quality spice crop valued for its vibrant golden-yellow color, strong aroma, and high curcumin content. Known for its earthy flavor and natural health benefits, Vietnamese turmeric is widely used in food processing, spice blends, nutraceutical applications, and traditional wellness products. Naturally rich in curcumin, antioxidants, and essential oils, turmeric supports immunity, digestion, and overall health.
Turmeric is cultivated across several regions of Vietnam, particularly in the Central Highlands and northern provinces such as Dak Lak, Gia Lai, Nghe An, and Son La. Favorable tropical climates, fertile soils, and traditional farming practices contribute to good rhizome development, strong color intensity, and consistent curcumin levels suitable for domestic use and export markets.
Turmeric in Vietnam is typically harvested from November to February, depending on planting cycles and regional climatic conditions. Proper post-harvest curing and drying ensure year-round availability in fresh and processed forms.
Fresh Consumption: Used in fresh rhizome form for culinary preparations, traditional cooking, and herbal applications.
Industrial Processing: Extensively processed into turmeric powder, curcumin extracts, essential oils, spice blends, and nutraceutical ingredients due to its strong color value and active compound content.
HoReCa & Culinary Uses: Preferred by restaurants and food manufacturers for curries, sauces, marinades, seasoning mixes, and health-oriented food products.
Turmeric from Vietnam stands out for its rich color, consistent curcumin content, strong aroma, and reliable export supply. Its versatility across culinary, pharmaceutical, nutraceutical, and cosmetic industries makes it a valuable spice crop in global markets.
Fruit: Turmeric
Segment: Vegetable Purees
Specification: Brix: 8-12°
Primary Pack: Aseptic Bag
Net Weight: 210
UOM: Kg
Secondary Pack: Drum
Units: 1
Storage: Ambient
Shelf Life: Two Years