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.

 Trapeza has chosen and tested the most “delicious” recipes of blends of spices and herbs. You may use them as a basis. Cook a dish with a desired taste or make something special by emphasizing certain tastes with a few more of your favorite spices. The most important things are the quality of the ingredients and the balanced content of the seasoning blends. We add no salt or additives to our seasoning blends due to the love to the natural food, the wealth of nature, and the trust in the mastership of the chefs