Turmeric variety · Regional type
Alleppey Finger
Also known as AFT (Alleppey Finger Turmeric), Alleppey local, Kerala turmeric
Central districts of Kerala (Alleppey region, Kottayam, Idukki), India · Farmer-selected local cultivar, Kerala · Traditional variety; documented for export since mid-20th century
Premium export variety prized in North America and Europe for high curcumin (5-6.5%), natural orange-yellow colour, and fresh turmeric-like flavour. Finger refers to whole dried rhizomes resembling fingers. Oily texture due to high curcumin.
Key facts
| Type | Regional type |
|---|---|
| Origin | Central districts of Kerala (Alleppey region, Kottayam, Idukki), India |
| Breeder / source | Farmer-selected local cultivar, Kerala |
| Year released | Traditional variety; documented for export since mid-20th century |
| Parentage | Indigenous Kerala germplasm selection |
| Yield | moderate-to-good yield; varies by season and agro-practice |
| Tolerance | Grown in Kerala's humid climate; traditional organic methods common |
| Distinctive features | Dark orange-yellow colour; high curcumin (5-6.5%); oily texture; lemon-mint aroma notes; fresh flavour profile; whole dried fingers |
| Grown in | Central Kerala (Alleppey, Kottayam, Idukki districts) |
| Also known as | AFT (Alleppey Finger Turmeric), Alleppey local, Kerala turmeric |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
Alleppey Finger in detail
Alleppey Finger Turmeric is a high-curcumin Kerala landrace prized for its deep orange-yellow colour and fresh, aromatic flavour profile in North American and European markets.
Origin & story
Alleppey Finger Turmeric is a farmer-selected local cultivar from the central Kerala districts of Alleppey, Kottayam, and Idukki. It has been documented as a traded export variety since the mid-20th century. The ICAR-Indian Institute of Spices Research (IISR) at Kozhikode has maintained and characterised AFT genotypes; in 2004 the institute released IISR Alleppey Supreme, developed by clonal selection from Alleppey Finger Turmeric.
How it grows
Grown in the humid tropical central Kerala belt under monsoon-fed conditions. Turmeric is generally planted with the early monsoon showers around April–May, with rhizomes spaced roughly 22.5–25 cm apart in rows 45–60 cm wide. The crop matures in about 7–9 months depending on variety and sowing time, and is harvested when the leaves turn brown and dry, typically January–March. It does best on well-drained sandy or clay loam soils with good organic matter and a slightly acidic to neutral pH.
Quality & character
Whole dried finger rhizomes (the secondary branches, roughly 1–3 inches long) with a deep, dark orange-yellow colour and an oily texture. Curcumin content is around 5–6.5%, higher than typical Madras grades. The aroma is earthy with delicate lemon and mint top notes, and the flavour is fresh and turmeric-forward.
Why it matters to buyers
Alleppey Finger is the export standard in North America and Europe for fresh-style turmeric, valued for its high curcumin content (5–6.5%), natural orange hue, and lemon-mint character. Whole fingers generally command a premium over plainer Madras-type fingers. It is used in food colouring, spice blends, and supplements. For export it is graded under Agmark/Indian spice standards. Processing involves boiling the rhizomes, sun-drying, and polishing to a standardised low moisture level.
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