Ground Turmeric

Full name of the product: Ground Turmeric

Turmeric is a tropical shrub and a close relative of ginger, with edible rootstock. Branch roots of turmeric are used for spicing food more often than its tuber. It is a medicinal plant, spice and colorant. Turmeric stains will not wash off. It is widely used in the cuisines of England, Central Asia, Azerbaijan, China, and Southeast Asia

Cultivation: India, Cambodia, Indonesia, South China, Japan, Philippines, Madagascar, Haiti, Jamaica, Transcaucasia.

Taste: The taste of turmeric is mild, spicy, slightly bitter, and pleasant; spicy and pungent in large quantities. It resembles the taste of ginger.

Flavor: Thin and pleasant, reminds of a mixture of pepper and orange

Uses:

• Culinary: An indispensable component of many seasoning blends, especially those for curry and pilaf. As a spice, it may be used with hard-boiled eggs, omelets, light-colored sauces, cream soups, salads, and stews. Turmeric may be used for tinting rice (take a pinch per a kilogram), noodles, etc. and for rubbing chicken to be grilled to remove the smell of poultry and get a golden brown crust. Turmeric is also used as a coloring for liqueurs, oils, cheeses and mustard.
• Canning: Sauces, marinades, gravies, spicy mixes. Turmeric not only colors but also freshens a product and helps to extend its shelf life.
• Medicinal: In folk medicine, turmeric is used for liver, gallbladder, and kidney diseases.