|Place of Origin||India|
|Features||Gluten Free, Rich Aroma|
|Shelf Life||2 years|
|Total Ash:||9.5% Max|
Fresh turmeric root, that finger-sized edible rhizome of the Curcuma longa plant. Turmeric root is surprisingly versatile: it can be used to add yellow colour or orange and mild flavour to a broad range of dishes including smoothies, soups, rice dishes, omelettes, and more. Below, you find our top ten ideas on how to use fresh turmeric in cooking. Like ginger, after peeling and grating turmeric, the pulp can be squeezed to produce juice (put it through a juicer for an easier time getting larger quantities). Use that liquid in salad dressings, bread dough, or your morning juice or smoothie. It can be thinly sliced or chopped into tiny matchsticks for a lively addition to green salads, potato salads, and slaws. Use fresh turmeric in lentil, rice, and other grain dishes. Sliced, it can be added to soups or pickled. Fresh turmeric pairs well with egg dishes: Try grating some into egg salads, scrambled eggs, or omelettes. Use grated turmeric in a marinade for chicken, fish, or vegetables. Make turmeric tea with grated turmeric, honey, and freshly grated black pepper.