Turmeric Powder (Alleppey) – 175g

$6.95

Add to Wishlist
Add to Wishlist

52 In stock

52 in stock

Qty
Add to Wishlist
Add to Wishlist
Weight
175G

Product Description

Turmeric alleppey has the highest level of naturally occurring curcumin. It has a light, warm, mildly bitter peppery flavor, and an earthy musky aroma. Its deep mustard yellow-ochre color imparts a strong dark yellow hue to any dish. It is preferred for its health benefits due to its higher levels of curcumin.

SKU: C02926 Categories: , , , , , , , , , , Tags: , , , , , , , , , ,

No products in the cart.

Turmeric Alleppey, tamaret, tormarith, turmerocke, tarmanick, tarmaluk, kurkum’ saffron, curcuma, curcuma longa, turmeric ground, turmeric root, turmeric powder, Indian saffron, turmeric rhizome

How to use

  • Use a small amount to impart rich, warm flavour and a beautiful golden colour
  • Turmeric is a staple ingredient in most curry recipes
  • Add to rice, biryani, tagines, stews, soups and spice rubs
  • It is often used in place of saffron to replace the golden colour, but it cannot replace Saffrons flavour

The Spice People FAQs

Turmeric Alleppey is ground turmeric, a member of the ginger family. The rhizome of this plant is boiled, gelatinised, dried and then ground in an industrial spice grinder to make Alleppey.

Alleppey Turmeric has a deep flavour close to fresh turmeric root with darker yellow-orange colour. Madras turmeric, pale yellow in colour, is used in its place when the recipe requires the colour only but not the strong flavour.

Turmeric Alleppey has a deep orange and yellow colour. It gives the best colour to curries and sauces.

You can easily buy Turmeric Alleppey from the spices section at your nearest grocery store or simply order it online from our website.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

Other Spices you may like

Featured in

Join the Spice People to Get Started on Your Culinary Spice Journey!

Be the first to hear about our exclusive promotions, new product releases, recipes and more.

Shop

Customer Service

Contact

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Shop

Customer Service

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.