Turmeric (Curcuma longa)
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Description
When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as aspiceincurriesand otherSouth AsianandMiddle Eastern cuisine, for dyeing, and to impart color tomustard condiments. Its active ingredient iscurcuminand it has a distinctly earthy, slightly bitter, slightly hot pepperyflavor and a mustardy smell.
In medieval Europe, turmeric became known as Indian saffron, since it was widely used as an alternative to the far more expensivesaffronspice.
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Turmeric (Curcuma longa)