Karen Caplan, President and CEO of Frieda's Specialty, on Climbing Turmeric Trend
- by Melissa De Leon Chavez
LOS ALAMITOS, CA - Turmeric, the spice root that is being used in juice bars, on rice, in soups, and more, is a trend that Frieda’s Specialty Produce says continues to rise. Even the Baum+Whiteman report has dubbed it “Spice of the Year” for 2016.
The uses are plentiful enough, Frieda’s President and CEO Karen Caplan tells me, that the company has pushed for an entire day. Using the hashtag #TurmericTuesday, Frieda’s is looking to help showcase what can be done with the root.
“We use #TurmericTuesday to share different ways you can use fresh turmeric every week,” Karen says. “And now Instagrammers are starting to share their recipes with us using that hashtag as well. Inspiring new food experiences for turmeric lovers everywhere… that’s what we do!”
Among the trending items is “golden milk,” according to a Frieda’s release, a turmeric-infused dairy or plant-based milk.
Frieda's notes that consumers are becoming more interested as they learn about the root’s anti-inflammatory properties, often being paired with ginger in recipes. For this, the company suggests that retailers merchandise the pair together, with juicing also being a magnet for growing turmeric lovers.
A consistent supplier of turmeric root, Frieda’s Specialty has supplies from Jamaica and Fiji available in convenient 6-ounce and 8-ounce clamshells, as well as in bulk.
Keep reading AndNowUKnow for all the latest flavor trends that present an opportunity to push produce consumption.