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Turmeric Finger and Turmeric Powder
The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.
Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. It is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake sfouf. In India, turmeric leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil We are selling best quality Turmeric which is also called with the name Curcuma Longa at the lowest price available in the market.
The bright yellow color of turmeric is due to curcumin.It also contains an orange-colored volatile oil.Turmeric makes a poor fabric dye, as it is not very light fast, but is commonly used in Indian clothing, such as saris and Buddhist monks's robes.It is used to protect food products from sunlight The oleoresin is used for oil-containing products. A curcumin and polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Overcoloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.
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