Description
The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for the dyeing characteristics imparted by the principal turmeric constituent, curcumin.Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma
Reviews
There are no reviews yet.