Turmeric’s peak harvest season in Nepal is between February to May and August to October. First, it gets a thorough cleaning! They wash away any dirt clinging to the skin with hot water. Then, like peeling a potato, they remove the outer layer. Finally, they give it one more rinse to make sure it's sparkling clean. Once it's squeaky clean, they chop the bulk turmeric into small pieces, about the size of a pea, which helps it dry faster. The last step is a warm air bath! The chopped turmeric spends 6 hours in a special drying chamber at 100°C, which removes any moisture and keeps that beautiful golden color. Now it's ready to be enjoyed in all sorts of delicious recipes!