Did You Know?
Turmeric was used for centuries as a colouring agent, often being substituted for the more expensive Saffron, hence its medieval name Indian Saffron. In Asia it is believed to be a tonic and a remedy for liver problems. In Indonesia rice dyed with Turmeric is traditionally part of the wedding ritual. Turmeric is also used to colour the arms of the bride and groom and to give a golden flush to the cheeks. Today in the West it is used to colour cheese, pickles and mustards.
Ground Turmeric should have a brilliant, deep yellow colour and a fresh, pungent, earthy flavour and aroma with ginger and pepper overtones.
Sprinkle into boiling water to add vibrant colour to rice. Use to complement vegetable, bean and lentil dishes. Use in curries, soups and sauces. Use whenever a dish will be enhanced by a brighter yellow colouring such as relishes and mustard. Stir fry sliced onion and cooked potatoes in a little oil and Turmeric.
Energy per 100g: 343 KCal
Protein per 100g: 9.2 g
Carbohydrates per 100g: 69.8 g
Fat per 100g: 3 g