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PREMIUM QUALITY SPICES, HERBS AND SEASONINGS IN BULK PACKAGING

TURMERIC

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Turmeric is mostly used in savory dishes but is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special copper steamer. In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. Most turmeric is used in the form of rhizome powder. In some regions, turmeric leaves are used to wrap and cook food. Turmeric leaves are mainly used in this way in areas where turmeric is grown locally, since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavor. Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric. Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. In India and Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color; it is also used for its supposed value in traditional medicine. In South Africa, turmeric is used to give boiled white rice a golden colour. The staple Cambodian curry paste kroeung, used in many dishes including amok, typically contains fresh turmeric. In Thailand, fresh turmeric rhizomes are widely used in many dishes, in particular in the southern Thai cuisine, such as the yellow curry and turmeric soup. In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.

We offer:

1. Turmeric, Powder 
2. Turmeric, Whole Roots

Packaging : Ground products (powders) in 40-50 lb. cartons and larger pieces (flakes, leaves etc.) in 25-40 lb. cartons.

Please click here to contact us to discuss about your specific requirements.

COMPLETE LIST OF OUR PRODUCTS

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