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2,30 €35,20 € /kg
A common ingredient in curries and curry powder, turmeric is often used in Indian cuisine to color dishes such as masalas, tandoori masala, mukhavas (an Indian mixture of seeds taken at the end of a meal to aid digestion) and vadouvan. Turmeric is also used in spice blends such as West Indian colombo, garam masala, ras-el-hanout and many others.
Often mistaken for saffron, turmeric is the most widely consumed spice in India. In powder form, it is used in the famous yellow "Piccalilli" mixture. As a rhizome, it is rarely eaten fresh (in the ginger family). Turmeric is boiled, then dried for a few weeks, before being sold cut (shown here) or ground to a very fine powder.
Common name: Curcuma
Botanical name: Curcuma longa L.
Botanical family: Zingiberaceae
Part used: Rhizome
Origin: India
Harvesting time: ND
Harvesting technique: Manual
Storage : Dry
Cultivated / Wild: Cultivated
Guarantee: Organic, certified by FR-BIO-01
Storage conditions: Protect from heat, light and humidity.
Shape: Cut
Appearance: Fragments of heterogeneous size
Granulometry, size: ND
Color: Orange to brown
Odor: Faint, Slightly pungent, Musky, Pungent
Taste: Aromatic, Characteristic, Slightly pungent
| Weight | 50 g |
|---|---|
| Weight | 80g box, 50g pouch, 100g pouch, 200g pouch, 500g pouch |
| Botanical nomenclature | Curcuma longa L. |
| Color | Orange |
| DLUO | |
| Continent-Country | Asia |
