Turmeric (curcumas longa)
One of the most easily recognizable spices used in middle eastern cuisine, turmeric (curcumas longa) has a slightly bitter, warm taste. A close relation to ginger, the turmeric shrub is primarily cultivated in southeast Asia and parts of Africa. It is often used as part of food seasonings for spicy curries and pungent mustards. Like other strong
organic spices, turmeric is typically used in a ground form for culinary purposes.
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Although turmeric has a particularly distinctive flavor, it does diminish over time. To insure the most robust taste from this organic seasoning, it is a good idea to purchase enough for use rather than long-term storage. Use an airtight container kept away from direct sunlight to maximize the lifespan of turmeric’s potency.
Turmeric is more than a popular organic seasoning, however, it’s distinctive orange-yellow color has made it useful in fabric dyes.
In addition, turmeric is considered part of the family of medicinal herbs used through the centuries by in traditional as well as Chinese medicines. Traditional belief holds that turmeric may aid digestive and liver function, as well as relieve pain from arthritis and menstruation. Modern alternative medicine believes curcumas longa may be beneficial in the treatment of cancer. When used for medicinal purposes, the underground stems are dried and ingested as a powder, capsules, teas or an extract.
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