Our limited range of organic spices is sourced from Indonesia. These spices have USDA and EU organic certification, and are fair trade certified. For more information on these products, go to our supplier's website www.tripper.com
Botanical name Curcuma longa ▪ Family name Zingiberaceae
Turmeric is a member of the ginger family and consists of a bright, deep yellow rhizome similar in size and appearance to ginger. It thrives in hot, moist, tropical conditions and is valued more for its bright yellow colour than as a flavouring agent.
Native range Southern Asia
Major producers India, China, Haiti, Indonesia, Jamaica, Malaysia, Pakistan, Peru, Sri Lanka, Vietnam
Harvesting Turmeric rhizomes are harvested about 9 months after planting. The rhizomes are then boiled, peeled, and dried in the sun before they are graded for quality. Almost all the turmeric crop is ground and sold as powder.
Taste and aroma Fresh turmeric is crunchy and has gingery, citrus aromas. Dried turmeric has a more complex woody aroma but still with hints of citrus and ginger. The taste is warm, slightly bitter, and sour.
Culinary uses In India and the West Indies, ground turmeric combined with other spices is the basis of masalas, curry powders, and pastes. It is also used to impart a warm flavour and yellow colour to many vegetable, bean, and lentil dishes. It is used in North African tagines and stews, the Moroccan spice blend ras el hanout, and in harira, the national soup of Morocco. In the West it is mainly used as a colouring agent for cheeses, margarines, and some mustard preparations.
Other uses Turmeric has been used as a dye and a medicine throughout the Asian region for centuries. It is used to ease liver complaints and stomach ulcers.
Historical uses The role of turmeric as a dye was first recorded by the Assyrians around 600 BC and it is still used as a dye for cotton and silk.
Storage Stored in an airtight container, it retains its flavour for up to a year.
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