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Turmeric Powder (pronounced "tur-mer-ick"), Curcuma longa is also called ground turmeric, curcumin powder, or ground tumeric.

Turmeric Powder has an essential oil of 1.0% - 6.9% and a minimum of 3% Curcumin.


Archaeological digs near New Delhi (the capital city of India) revealed evidence of garlic, ginger, and turmeric residue in pots that were dated back to 2500 BC. During the Vedic period (1500 - 500 BC) turmeric was referred to in India as "the golden spice" or "the spice of life." Sun Gods were a large part of worship and ritual during this time. The vibrant color of turmeric was associated with the color of the sun and thus rituals around sun worship often incorporated the rhizome. Turmeric was also common in fertility rituals and spiritual purification rituals during this period.

Turmeric spread from the Indian subcontinent via overland caravans to reach the Assyrians (indigenous people of the Middle East and one of the oldest civilizations in the world) and the Sumerians of southern Mesopotamia (whose civilization flourished between 4100-1750 BC). Turmeric was transported by sea routes and reached China in the 600s AD with turmeric being mentioned in writings during the Tang dynasty (618-907 AD). Turmeric was introduced to East Africa during the 700's via caravan routes controlled by Berber, Bedouin, and Jewish traders. Marco Polo, who travelled extensively along the Silk Road between 1271 and 1295, wrote about seeing turmeric growing not only in China but on Sumatra (one of the islands of western Indonesia) and along India’s Malabar Coast.

Turmeric is a central ingredient in Masalas, curry powders and pastes. In India, Turmeric helps in digesting the complex carbohydrates found in most dishes. In Indian and southeast Asian cooking Turmeric is an important seasoning used to add flavor and color to curries of all kinds (but especially vegetable curries), desserts, fried fish, lentils, pickles, rice, soup and vegetables like cauliflower and potatoes.

In Indonesian, Malaysian and Thai cooking, Turmeric is added to yellow and red curries, laksas (a spicy noodle soup), stews, yellow rice (nasi kuning) and vegetable-based dishes.

Many Persian dishes use turmeric as a starter ingredient and when combined with dried limes is used to flavor a Middle Eastern stew of meat, lentils, onions and tomatoes that is served over rice. In Lebanon it is used to color Sfouf cake. In South Africa, turmeric gives boiled white rice a rich, golden color.

In the US, it's often used commercially in baked goods, biscuits, canned beverages, cake icings, cereals, dairy products, ice cream, mustard, orange juice, sauces, yellow cakes and yogurt.

Bright yellow turmeric both looks and tastes fantastic on cauliflower and potatoes and is instrumental in giving the traditional cauliflower and potato curry, aloo gobi, its distinctive appeal. It adds richness to both dill and bread-and-butter pickles. Add turmeric to marinades for chicken or fish, or mix with yogurt, ginger, and some lime juice for a savory dipping sauce for spicy foods. Use turmeric with beans, eggs, meat, rice and spinach.

Turmeric works well in combination with other herbs and spices like bay leaves, cilantro, clove, coconut, coriander, cumin, curry leaves, dill, fennel seed, galangal, ginger, lemongrass, mustard seeds, nutmeg, paprika and pepper.

Turmeric Powder - 2 oz


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