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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Assamese dish where boiled and mashed fish is mixed with pungent mustard oil and aromatics, then wrapped and steamed in fragrant turmeric leaves. A simple, rustic, and incredibly flavorful preparation.
A classic Odia delicacy where succulent prawns are marinated in a pungent mustard and garlic paste, wrapped in aromatic turmeric leaves, and slow-cooked to perfection. This dish captures the essence of coastal Odisha.
A traditional Maharashtrian sweet dumpling. A delicate rice flour batter is spread on aromatic turmeric leaves, filled with a sweet coconut and jaggery mixture, and then steamed to perfection. A festival favorite!
Yes, turmeric leaves are very healthy as they contain curcuminoids, which provide potent anti-inflammatory and antioxidant benefits. They are traditionally used to aid digestion, reduce bloating, and provide antimicrobial protection through their essential oils.
Per 100g, turmeric leaves contain approximately 39 calories, 1.5g of protein, 7g of carbohydrates, and 0.5g of fat. They are a low-calorie, low-fat herb that adds significant flavor and bioactive compounds to meals.
Yes, turmeric leaves contain many of the same active compounds as the root, including curcumin. While the root is more concentrated in pigment, the leaves offer unique essential oils and a lighter, floral version of the root's anti-inflammatory properties.
Turmeric leaves are primarily used as a wrap for steaming fish, meat, or rice cakes (like Patholi) to infuse them with aroma. They can also be finely shredded and added to curries, stews, or coconut-based gravies for a subtle herbal flavor.
Turmeric leaves have a complex, refreshing flavor profile that is floral, gingery, and slightly peppery. The aroma is distinct and pungent, similar to the turmeric root but with a lighter, more herbal quality.
Yes, turmeric leaves are naturally vegan and highly keto-friendly. With only 7g of carbohydrates per 100g and a very low glycemic impact, they are suitable for low-carb and plant-based diets.
While turmeric leaves are safe to eat raw, they are quite fibrous and tough. They are best enjoyed when finely julienned into salads or chutneys, or when used in cooking to soften the texture and release their essential oils.
turmeric leaves is a versatile ingredient found in cuisines around the world. With 39 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 8 recipes featuring turmeric leaves with step-by-step instructions.
Browse recipes →Fresh turmeric leaves should be wrapped in a damp paper towel and stored in a zip-top bag in the refrigerator's crisper drawer. They will typically stay fresh for 3 to 5 days, or they can be frozen for several months.
Fresh leaves should be bright green and flexible. If the leaves become yellow, brown, or develop a slimy texture and a sour smell, they have spoiled and should be discarded.
Turmeric powder can provide the color and some earthy flavor, but it cannot replicate the unique floral aroma or the structural use of the leaves as a wrap. If a recipe calls for leaves as a wrap, banana leaves are a better physical substitute, though they lack the specific turmeric scent.
