|Turmeric is a central ingredient in Curry Powders and pastes, Masalas, Ras El Hanout and is also called Indian Saffron or Curcumin Turmeric. Turmeric is also frequently misspelled as tumeric. A member of the ginger family Turmeric is native to tropical South Asia.
We source our Turmeric from Alleppey a region in the farthest reaches of southwestern India. There are several types of Turmeric produced in this region for the US the “splits and bulbs” grade come from the main root (underground) and these tend to be less expensive and of a lower quality (less flavor, color and volatile oil) are more fibrous and are difficult to grind.
We carry the higher quality Turmeric “Fingers” which are appendages that are separated from the main rhizome (which are the elongated horizontal subterranean plant stems that produce roots below and shoots above). These are then broken into 1” to 3” lengths. The “fingers” possess a greater curcumin content (in essence better coloring), more flavor (because of their higher volatile oil) and this provides an enhanced quality Turmeric for grinding.
Our top quality Turmeric contains 5%-6% curcuminoids (a group of yellow pigments) of which curcumin is the primary pigment. Curcumin gives the rhizome its orangish yellow coloring and this color level is also an indication of its quality. Turmeric is traded world-wide based on its curcumin content. Be careful when handling this as it will stain hands, cooking utensils and even your clothes.
Use with beans, chicken, eggs, fish, meat, rice and spinach. Works well in combination with cilantro, coriander, cumin, fennel seed, ginger, mustard seeds, paprika and pepper.
Some of the more popular recipes with Turmeric include African Vegetable Stew, Shrimp Garam Masala, Amritsari Chole and Rajma.