Turmeric Powder by Gerbs - 2 Pack (4.25 oz.) Shacker Jar - Top 12 Food Allergen Free - Gourmet Chef Grade

The dried powdered spice that many people use in recipes comes from the root (rhizome) portion of the plant Curcuma longa. The unprocessed form of this root bears a strong resemblance to ginger root, and that resemblance is not a coincidence! Turmeric, ginger, and cardamom are plants all belonging to the Zingiberaceae family-also known as the ginger family. You'll sometimes hear turmeric being referred to as Indian saffron since its deep yellow-orange color is similar to that of saffron. You'll also sometimes hear it being referred to as curcuma, after it's best-studied polyphenolic component, namely, curcumin. Turmeric has been used throughout history as a culinary spice, herbal medicine, and fabric dye. Turmeric root has a very interesting taste and aroma. Its flavor is peppery, warm, and bitter while its fragrance is mild yet slightly reminiscent of orange and ginger. Consumers in the U.S. are mostly familiar with the dried, powdered form of turmeric and its unique and unforgettable color. When purchased in fresh root form, however, turmeric looks quite similar to ginger root, even though when cut open, its flesh is vibrant orange and dramatically different from the color of cut ginger root. Turmeric is musky and mild with a slightly gingery taste. Use about 1 tsp. per 4 servings at the end of cooking and can turn bitter when boiled. An essential ingredient of curry powder, it is used heavily in Indian and West Indian cooking. Use to add color to egg yolks and white sauces, in rice and in dill pickles. Can stain clothing.

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