This warm, peppery spice from India is known for its gorgeous orange/red color and warmly aromatic flavor. Turmeric (Pronounced: TER-muh-rihk) is part of the ginger family, and has a similar fresh taste, though with more earthy sightly peppery notes.
Turmeric powder is one of the main curry spices, and the ingredient that provides the bold golden yellow color of Indian curries and rice dishes. The ground turmeric spice is popular in Bangladeshi, Indian, and Pakistani cuisines as both a flavoring spice and a coloring agent. It imparts a similar color to saffron, at a fraction of the price. However the flavors of saffron and turmeric are drastically different and one should not be substituted for the other in recipes.
Use turmeric with beans, lamb, lentils, shellfish, chicken, pickles and rice.
Turmeric is purported to have anti-inflammatory and anti-oxidant properties, so feel free to liberally sprinkle this about in your food. As a spice, turmeric should be used within six months for the strongest flavors. However, its dye strength never fades and even old turmeric can be used indefinitely as a coloring agent.
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