White Turmeric (ขมิ้นขาว)

White Turmeric (Curcuma zedoaria) is a rhizome from the ginger family, native to Southeast Asia and India, where it is used as a spice and in traditional medicine. The rhizome is used fresh or dried and ground. Its skin is light brown and the interior is creamy to slightly yellowish, without the intense yellow or orange color of common turmeric. The flavor is milder than yellow turmeric, with subtle notes of camphor and pepper; the taste is sometimes compared to unripe mango.

In Thailand, White Turmeric is called , where “Kha Min” stands for turmeric and “Kaau” means white. In Lao, it is called “Khi Min Khao” (ຂີ້ມິ້ນຂາວ), with the same literal meaning. In Vietnamese it is known as “Nghệ Trắng” and in Khmer as “Rômiĕt Sâ” (រមៀតស). In Japanese the name “Gajutsu” (ガジュツ) is common, in Chinese the plant is called “E Zhú” (莪术), and in Korean Achul (아출). All three of those names are used primarily in a medical context.

In international contexts, a direct translation of the Southeast Asian names has given rise to the English name “White Turmeric.” Other common names include “Zedoary root” and “Zedoary Turmeric.”

Fresh white turmeric is not easy to find, but you may occasionally come across it in the fresh produce section of well-stocked Asian supermarkets. It can be stored frozen for several months, so it is worth buying a larger quantity when you find it.