Dried ground turmeric root, TAJ, 50g

Turmeric adds a wonderful, woody aroma and flavour to dishes, vegetables, meat, poultry and seafood dishes. Haldi (turmeric) is used in pilau rice, which gives a golden colour.

Turmeric has been a popular spice in India for more than 4000 years. Turmeric is valued not only for its mild bitter spiciness but also for its beautiful golden yellow colour and its medicinal properties. The powder gives a curry or rice dish a beautiful yellow colour and a spicy flavour. Use turmeric powder for plough and dal dishes (lentil dishes), as well as curry dishes with vegetables, meat or seafood.

Turmeric, although not related to saffron, is used instead of it in cooking. It gives a beautiful yellow colour to dishes. It has also been used to dye fabrics for a reason. Saffron's most delicate part, the flower's spurs, is used, while turmeric's roots are used.

Once dried, they are ground. The powder has a pleasant musky smell but tastes spicy, so dosage must be taken carefully. Turmeric originates from Asia but is also cultivated in the Americas.

It is mainly recommended for seasoning cooked rice, but is also suggested for fish and meat dishes, and can even be added to sauces for dressing salads. In salad dressings, it is best used as an ingredient in the spice mix.

Some culinarians and spice sellers recommend turmeric to colour and flavour pasta. Although the spice is spicy, small amounts are neutral enough for the dish and, if used sparingly, can produce a rather mild and delicate flavour in food. No national cuisine has this spice to itself, so feel free to experiment with it and find new and interesting flavours for your dishes.

Ingredients: ground turmeric root.

Storage: Store in an airtight container in a cool, dry place.