Turmeric Powder (Alleppey) – 65g

$3.45

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Weight
65G

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.

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Flavour Notes:

Turmeric Alleppey powder is a member of the ginger family that is native to India. Turmeric Alleppey has a distinctive earthy fragrance and a warm, slightly peppery bitter taste. Even though there are two types most commonly used; Alleppey and Madras, Alleppey turmeric is the best variety to use in cooking when the true flavour of fresh turmeric is desired.

Culinary Notes:

Indian Turmeric from the Alleppey region is reputed for its ability to color curries, pickles, rice dishes, mustards, drinks & sweet dishes with a dark yellow-ochre colour. It’s also a common ingredient in most curry blends from all different regions, herbal teas and our Golden Chai blend. When using turmeric in dishes, always ensure you add a dash of black pepper to activate the curcumin compound that contributes to its anti-inflammatory and antioxidant properties. Other names include, turmeric Alleppey, tamaret, tormarith, turmerocke, tarmanick, tarmaluk, kurkum’ saffron, curcuma, curcuma longa, turmeric ground, turmeric root, turmeric powder, Indian saffron, turmeric rhizome.

Health Benefits:

Turmeric Alleppey contains the compound curcumin and has been used for centuries in India as a medicinal herb. Some of its health benefits are reported to be strong anti-inflammatory, antimicrobial, antioxidant, and antimutagenic properties.

  • In traditional medicine, it has been used to reduce the pain of arthritis, bursitis, and tendonitis, and fight atherosclerosis.
  • It is also used for heartburn, stomach pain, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, and gallbladder disorders.
  • Turmeric tea can improve sleep, and it can be used as a tonic to soothe sore throats and coughs when combined with honey.
  • Its antimicrobial properties may be beneficial for treating skin conditions such as acne when mixed with water and honey.

Ingredients and country of origin:

100% dried ground Turmeric Powder.

Packed in Australia from 100% imported ingredients from India.

How to use

  • Use a small amount to impart rich, warm flavour and a beautiful colour
  • It can be used as an ingredient in most curries that can also be used on vegetables, rice, biryani, tagines, stews, soups and spice rubs. It can be added to grilled foods, mashed cauliflower, sauces, and spice blends.
  • It is used in Vietnamese stir-fried and soup dishes, and in Thai cuisine as in the yellow curry and turmeric soup.
  • It is often used in place of saffron to replace the golden colour, but it cannot replace Saffron’s 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.

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Proudly Australian owned – serving customers since 1997

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.