Turmeric is a member of the ginger family. Turmeric finger & powder is bright yellow in color, which can make a dish stand out and come alive. The roots are quite pungent. Our ground turmeric is an essential ingredient in curry powder. It also has many medicinal properties, and has been used in India for centuries. Just a pinch of turmeric is necessary, as too much of it can make the dish become extremely bitter in taste. Turmeric has been used for centuries in Indi for its medicinal and healthful qualities.
Directions to Use
- Add a gourmet and appetizing color to dishes - add turmeric to dishes before steaming them.
- Add a spectacular yellow color to rice. This could be co-ordinate with green from the vegetables and red and brown curries to create a spectacular colored menu presentation.
- Yellow rice (nasi kuning) is popular on the Eastern islands of Indonesia; it derives its color from fresh or dried turmeric.
- Blend with melted butter and steam in or drizzle over cooked vegetables, pasta, or potatoes.
- The color of turmeric makes vegetable dishes look great and appetizing.
- Add before steaming fish it will season the fish and also make it look great.
- Add in lentils and beans and peas.
- Add when cooking meat stews, chicken dishes.
- Turmeric is added to most Indian dishes dry and curried.
The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Turmeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground. It is used in India since Vedic times (5000 years) for regular preventive reasons. It is popular spice as it makes dishes look spectacular with its brilliant golden-orange color. Turmeric is a very important spice in India, which produces nearly the whole world's crop and uses 80% of it. Turmeric is used extensively in Indian, Indonesian, African and Thai cuisine. In India it is prized for its antioxidant, anti-inflammatory, and antibacterial effects. For this reason a small amount of turmeric is added in dishes daily.
Indian Stir Fry Cabbage North Indian Style - Bund Gobhi Ki Subji
- 1/2 medium cabbage sliced fine
- 1 baking potato quartered lengthwise and then sliced thinly
- 1 cup frozen or fresh peas (optional)
- 4 tbsp. vegetable/ canola/ sunflower cooking oil
- 2 green chilies chopped fine
- 2 ripe tomatoes cut into 1" cubes
- 1 tsp red chili powder (use less for less spicy)
- Fresh chopped cilantro to garnish
- Heat the oil in a pan on a medium flame. Add the mustard seeds, green chilies, curry leaves and fry till the seeds sizzle and splutter.
- Add the ginger and stir. Add the tomatoes and cook till they are soft.
- If you are using peas and potatoes, add them now.
- Cook for 4-5 minutes. Add the cabbage and then the turmeric, coriander, cumin, red chilli powder and salt to taste. Mix well.
- Cover, simmer and steam with a lid on for 10 minutes.
- Garnish with fresh chopped cilantro and serve with hot Chapatis (Indian flatbread), yogurt, dal and Indian pickle.
- Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The botanical name of this plant is Curcuma longa, the other names being Tumeric, Haldi and Kunyit. It belongs to family Zingiberaceae. The root, or rhizome, has a tough brown skin and bright orange flesh. Turmeric Rhizome is a spice commonly used in India Cuisine.
- In some Asian countries it is used as a Dietary Supplement. Ground Turmeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground.
Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor.
Taste and Aroma
Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor. We have firmly positioned ourselves as one of the Dried Turmeric Manufacturers and Turmeric Powder Exporters in India.