Organic Turmeric Powder - 200 grams.
Our Organic Turmeric Powder is bursting with health and fresh flavour.
Turmeric (Curcuma longa), the main spice in the Indian dish curry, is arguably the most powerful herb on the planet at fighting and potentially reversing disease. It has so many healing properties that currently there are over 10,000 peer-reviewed articles published proving turmeric benefits, especially one of its renowned healing compounds, curcumin.
This puts turmeric on top of the list as one of the most frequently mentioned medicinal herbs in all of science. The next most popular studied herbs include garlic, cinnamon, ginseng, ginger and milk thistle.
Turmeric comes from the Curcuma longa plant, which grows in India and other South-east Asian countries. The dried root of the Curcuma longa plant is ground into the distinctive yellow turmeric powder. There are several chemical compounds found in turmeric, known as curcuminoids. The active substance in turmeric is curcumin.
Of the 10,000 + studies referencing curcumin, the most interesting findings may be how many refer to turmeric's ability to help reduce inflammation in many test subjects with different reasons for the condition.
Inflammation is a part of your body's normal response to infection or injury. It's when your damaged tissue releases chemicals that tell white blood cells to start repairing. But sometimes, inflammation is low-grade, spread throughout the body, and chronic.
Turmeric has natural anti-inflammatory compounds called curcuminoids, and these curcuminoids have been associated with a positive effect on various diseases.
If you have a known health condition or are suffering with inflammation, check with your doctor about adding turmeric to your diet.
You can incorporate turmeric into your diet in countless ways. One of the simplest and most healthy, is adding it when you make a freshly blended fruit/veg smoothie at, 1/2 tsp ground turmeric for each 10-16 oz serving. Enjoy!
Turmeric is one of the key ingredients in many Asian dishes. Its use as a colouring agent is not of primary value in South Asian cuisine.
Turmeric is used mostly in savoury dishes but also is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special copper steamer (Goa).
In recipes outside South Asia, turmeric sometimes is used as an agent to impart a golden yellow colour. It is used in canned beverages, baked products, dairy products, ice cream, yoghurt, yellow cakes, orange juice, biscuits, popcorn colour, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.
Most turmeric is used in the form of rhizome powder. In some regions (especially in Maharashtra, Goa, Konkan, and Kanara), turmeric leaves are used to wrap and cook food. Turmeric leaves are mainly used in this way in areas where turmeric is grown locally since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavour.
Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.
Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient. Various Iranian khoresh dishes are started using onions caramelised in oil and turmeric, followed by other ingredients. The Moroccan spice mix ras el hanout typically includes turmeric.
In India and Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its colour. It also is used in Nepal for its supposed value in traditional medicine.
In South Africa, turmeric is used to give boiled white rice a golden colour.
In Vietnamese cuisine, turmeric powder is used to colour and enhance the flavours of certain dishes, such as bánh xèo, bánh khọt, and mi quang. The powder is used in many other Vietnamese stir-fried and soup dishes. The staple Cambodian curry paste kroeung, used in many dishes including Amok, typically contains fresh turmeric. In Indonesia, turmeric leaves are used for Minang or Padang curry base of Sumatra, such as rendang, sate padang, and many other varieties. In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as the yellow curry and turmeric soup.
In medieval Europe, turmeric became known as Indian saffron because it was used widely as an alternative to the far more expensive saffron spice.
“How long do spices last?”
Depends on both the type of spice and the conditions under which they are stored. Correctly dried and stored spices do not actually spoil. But over time, they will lose their potency, aroma and flavour.
As a general rule, whole dried spices (not been ground) will last much longer than ground and can last for 1 to 3 years. Pre-ground spices do still always work very well but if possible buy the spice whole and grind it just before you use it. It is also never a bad idea to freeze any spare, try to remove as much air as possible and make sure it is kept sealed in the freezer to avoid moisture.
Here are some tips for maximising the shelf life of your spices:
• Store in an airtight container.
• Store in a cool, dark cupboard.
• Store away from direct heat or sunlight.
• Keep lid tightly closed when not in use.