Turmeric which is known for its warm and peppery flavor is commonly used in powdered form in a day to day life. In India, vegetarian or non-vegetarian, no dish is complete without turmeric powder.
- Turmeric Powder
- Type:Powder/Finger/Bulbs-Polished or Unpolished
- Curcumin: 2.5 – 5 %
Type: Turmeric Extract
Packing: Bottle, Can, Drum, Vaccumpacked
Grade : Food & Pharmaceutical
Model no: 100% Natural
Loss on Drying : <=5%
Packing : 25 kg beg
Place of Origin: India
Active Ingredient: Curcumine
Appearance: yellow Fine Powder
Sample: 10 – 20 g
Supply ability: 10 tone/day
Port : Mundra/ kandla
lead time : within 7 day after received your payment
98 in stock
Turmeric is an ancient spice, a native of South East Asia, used from antiquity as a dye and a condiment. It is cultivated primarily in Bengal, China, Taiwan, Sri Lanka, Java. Peru. Australia and the West Indies. It is still used in rituals of the Hindu religion, and as a dye for holy robes, being natural, unsynthesized and cheap. Turmeric is, in fact, one of the cheapest spices. Although as a dye it is used similarly to saffron, the culinary uses of the two spices should not be confused and should never replace saffron in food dishes. Its use dates back nearly 4000 years, to the Vedic culture in India where it was used as a culinary spice and had some religious significance. The name derives from the Latin terra merita “meritorious earth” referring to the color of ground turmeric which resembles a mineral pigment. In many languages, turmeric is simply named as “yellow root”
Turmeric is the rhizome or underground stem of a ginger-like plant. It is usually available ground, as a bright yellow, fine powder. The whole turmeric is a tuberous rhizome, with a rough, segmented skin. The rhizome is yellowish-brown with a dull orange interior that looks bright yellow when powdered. The main rhizome measures 2.5 – 7 cm (1” – 3 “) in length with a diameter of 2.5 cm (1”), with smaller tubers branching off.
Bouquet: Earthy and slightly acrid.
Flavour: Warm and aromatic with a bitter undertone.
Hotness Scale: 3
Preparation and Storage
Turmeric is always used in ground form. The powder will maintain its coloring properties indefinitely though the flavor will diminish over time so buy in moderation. Store in airtight containers, out of sunlight.
Cooking with Turmeric
Turmeric is used extensively in the East and the Middle East as a condiment and culinary dye. In India, it is used to tint many sweet dishes. Apart from its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal place is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odors. When used in curry powders, it is usually one of the main ingredients, providing the associated yellow color.
When looking for a substitute for turmeric, keep in mind that it has a mild flavor and thus you may leave it out of some recipes altogether without ruining the flavor of the dish. Saffron is a possible substitute for turmeric. It has an earthy aroma and a much stronger taste than turmeric, so use only a small amount as a substitute. You can also use mustard powder with a pinch of saffron.
Health Benefits of Turmeric
Turmeric is a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic in Malaysia. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion. Curcumin has been shown to be active against Staphylococcus aureus (pus-producing infections.)
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