Frontier Natural Products Ground Turmeric Root 16 oz (453 g)

BE SAFE

WE ONLY SOURCE

FROM OFFICIAL SUPPLIERS

From United States

To International

In 5-10 Days

US$19.99 Shipping Fees for any Order

GRAND SELECTION

Think of it and most probably we have it among our grand selection of products!

AMAZING PRICES

Get ready for the amazing and best Supps prices ever!

FIXED RATE DELIVERY

Get your order anywhere on this planet within 5-10 days with a fixed rate of $19.99 (no matter the size of your order)

+1 (844)-467 8777

PHONE:

+1 (844)-467 8777

Frontier Natural Products Ground Turmeric Root 16 oz (453 g)

Regular Price: US$74.99

Special Price US$59.99

Availability: In stock

Supplier: Frontier Natural Products

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Single Herbs & Spices Turmeric

Qty:

Frequently bought together :

Price for all selected :

US$144.97

(Minimum 5% Curcumin)
Curcuma Longa
Non-Irradiated
Kosher

Turmeric's warm aroma, bright color, and gingery/peppery taste are relied upon in cooking throughout Asia. It's best known as the spice that gives curry powder its distinctive color.

Turmeric is native to Southeast Asia, but is cultivated extensively in India and Indonesia. Alleppey, a region and city in extreme southwestern India, produces two grades of turmeric sold on the US market. "Fingers", are appendages separated from the main rhizome and broken into 1-3 inch lengths. Fingers have a higher curcumin content (therefore, better color), more flavor (because of their volatile oil content), and are the best quality turmeric for grinding. The "splits and bulbs" grade are pieces derived from the main root. They are less expensive, but tend to be lower in overall quality (flavor, volatile oil, color), more fibrous and difficult to grind.

Suggested Use

The golden hue of turmeric brightens curries, condiments, and egg, fish, and grain dishes. Its taste is warmly aromatic--a bit like ginger and pepper. In India turmeric is often used to color sweet dishes, while in Morocco it's used to spice meat, (especially lamb) and vegetables. It's used with fish, in baked goods, meat and meat products, prepared mustards and pickles, broths, cheeses, dressings, grains, egg recipes, and soups. Try it with artichokes and potatoes and in rice dishes. And combine it with coriander and cinnamon for a spicy meat or poultry rub.

Visit Manufacturer's Website