Names: Turmeric, Curcuma, Haldi

Genus: Turmeric belongs to the ginger family with ginger and galangal.

Aroma and taste: Turmeric smells like ginger, slightly more pungent. Its taste is spicier, bitter and musky compared to ginger.

Usage: Turmeric is most commonly used in Indian cuisine, and even in small quantities, it gives a beautiful sunny yellow color. One of the important components in various curry powders. Turmeric is used to season rice and noodles, soups, sauces, mayonnaise, egg dishes, curries. Fish and seafood, poultry, vegetables and spicy sauces.

Idea: Use turmeric to make simple and everyday foods more colorful. For example, a normal morning egg salad will turn sunny yellow in spring when a little turmeric is added.

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