Turmeric is a member of the ginger family. It does not add much flavor to the dish but its color can make a dish come alive. Use sparingly as too much turmeric will make the color of your dish excessive and the taste of the dish bitter. Turmeric needs to be cooked or steamed along with the main ingredient. Turmeric adds a gourmet and appetizing color to dishes and a spectacular yellow color to rice. This can be coordinated with green from the vegetables and red and brown curries to create a colorful menu presentation. Blend with melted butter and steam in or drizzle over cooked vegetables, pasta, or potatoes.

Turmeric is added to most Indian dishes, dry and curried, as is highly valued in Ayurvedic cuisine for its medicinal and antioxidant properties. It is a natural preservative of food that can be easily digested (unlike chemical preservatives).

Medicinal uses include: improves digestion, purifies blood, acts as antibiotic and antiseptic.

A word of caution: Turmeric can stain cooking pots and clothes. Try soap and water to get rid of turmeric stains. If this does not work try a touch of bleach on cooking pots and stain remover on clothes to take care of the stains.

200 gm (7 oz.) bag.