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Turmeric is a member of the ginger family, native to South Asia where it has been utilised for thousands of years. Turmeric powder is made from the rhizome, the root-like stem. Turmeric powder has a rich yellow colour, a pungent fragrance and a wonderful warm spice flavour – a little bitter, with peppery notes. Loved for its taste and colour, turmeric can be used in a variety of recipes and beverages, complimenting other spices beautifully.
How to Use:
Turmeric powder is a favourite in an array of Indian and Asian dishes or can be used to add wonderful flavour and colour to marinades for seafood, tofu, poultry and meat; home-made pickles; and egg dishes like a frittata or scrambled eggs with roasted tomatoes. ‘Temper’ ground turmeric, combined with ground cumin, coriander, mustard seeds, grated ginger and diced onions (& optional chilli), in a little oil, on low-medium heat, until the aroma is released – as a base for curries, hot pots and soups. Or mix a few teaspoons of turmeric powder directly into dishes during cooking. Turmeric is sometimes used in place of saffron for its vivid yellow colour. To use with rice simply add 2 tsp. of powder to a pot of cooking water. Turmeric powder is also a delicious addition to beverages. Add some to iced lemon and ginger tea, or a warm pot of Chai. To make a wonderful turmeric tea or golden mylk simply mix a little ground turmeric, ginger, cinnamon, other spices of your choice and honey into gently warmed plant mylk, or boiled water, and let flavours infuse.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Up to 24 months when stored as above. See Best Before date.
Images for illustrative purposes only.