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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.
Souvent et à tort confondu avec le safran, le curcuma est l’épice la plus consommée en Inde. En poudre il est utilisé dans le célèbre mélange jaune « Piccalilli ». En rhizome il est rarement consommé frais (famille du gingembre). Le curcuma est bouilli puis séché durant quelques semaines, il est enfin vendu coupé (ici) ou moulu en poudre très fine.
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 |
| Continent-Country | Asia |
