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Turmeric Powder (Alleppey)

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Product description

Indian turmeric from the Alleppey region is reputed for its ability to colour curries, pickles, rice dishes, mustards, drinks & sweet dishes with a dark yellow-ochre. It has a distinctive fragrant and an earthy mildly 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. It has been used in Asia, first as a dyestuff and later as part of Ayurvedic medicine due to its high levels of curcumin. for more information see below

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Culinary Notes:

Turmeric Powder is a member of the ginger family and it is used both for its light and musky flavour and earthy mustard yellow colour that imparts a strong dark yellow hue to any dish.

Health benefits:

As the Turmeric Alleppey contains the compound curcumin, some of its benefits include a strong anti-inflammatory, antimicrobial, antioxidant and anti muta genic properties. It helps to prevent cancer caused by radiation.
  • When incorporating in the diet, it helps to prevent 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.
  • Also, it can be used to treat sore throats and coughs when combining with honey.
  • It is beneficial for the skin and when mixing with water and honey helps to stop acne.
  • Turmeric tea can improve sleep and be soothing during illness.

Ingredients:

100% dried ground Turmeric Powder

How to use:

  • It has a slightly bitter taste and mild aromatic scent
  • 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

Recipe/product links:

Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions Indian dahl

Country of origin:

India

Other names or spelling: 

turmeric alleppey, tamaret, tormarith, turmerocke, tarmanick, tarmaluk, kurkum‘saffron, curcuma, curcuma longa, turmeric ground, turmeric root, turmeric powder, indian saffron, turmeric rhizome.  

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